2bluewagons
Well-Known Member
So my second attempt at a Saison has produced something that would certainly be refreshing for a days' work harvesting hay, but isn't exactly what I was hoping for. My goal was to make a moderate ABV easy-drinking saison with not too much bitterness or hop character and just let the malt and yeast shine. What I have is a beer that is somewhat thin, watery, and dry almost to the point of tart and cidery. No off flavors that I can detect, some yeast fruitiness but not too deep of a yeast presence.
Is this just another case of 3711 laughing at my high mash temp and proceeding to strip away all of the malt character? Or was there not enough Pils in this recipe to provide a strong enough malt presence? Or have I maybe gone too far in trying to stick close to historical accuracy on this recipe, and realized that I am not a Belgian farmhand, hence may have different standards for what makes a good Saison?
Any suggestions for next time or interpretations of any specifics in the recipe and/or process below that might be particularly responsible for this outcome would sure be appreciated.
For 6.5 gal post-boil:
5.5 lb Belg Pils malt
2 lb rolled oats (Bob's Red Mill)
2 lb White wheat malt
1 lb rolled spelt (Bob's Red Mill)
Mashed at 155 for 70 minutes, batch sparge with no mashout. Just straight to kettle and on the heat shortly after each set of runnings were collected.
29 g Saaz (6.6 % AA) as a FWH
Pitched 3711 from a 1.5L starter, decanted. Pitched and fermented at 75 deg. F for 6 days, bumping up to 77 for a few days toward the end.
OG 1.058, FG 1.006 after 8 days or so. Let it sit at 75 for another 5 days, then unplugged aquarium heater and let water bath fall to room temp, about 65 for another 3 days, then kegged to 3.1 vol.
Note that this beer is still pretty young, just over 3 weeks since brew day. I am expecting many replies telling me to let it sit and evaluate in a few weeks. But that takes patience and will power, neither of which are my strong points...
Thanks y'all
Is this just another case of 3711 laughing at my high mash temp and proceeding to strip away all of the malt character? Or was there not enough Pils in this recipe to provide a strong enough malt presence? Or have I maybe gone too far in trying to stick close to historical accuracy on this recipe, and realized that I am not a Belgian farmhand, hence may have different standards for what makes a good Saison?
Any suggestions for next time or interpretations of any specifics in the recipe and/or process below that might be particularly responsible for this outcome would sure be appreciated.
For 6.5 gal post-boil:
5.5 lb Belg Pils malt
2 lb rolled oats (Bob's Red Mill)
2 lb White wheat malt
1 lb rolled spelt (Bob's Red Mill)
Mashed at 155 for 70 minutes, batch sparge with no mashout. Just straight to kettle and on the heat shortly after each set of runnings were collected.
29 g Saaz (6.6 % AA) as a FWH
Pitched 3711 from a 1.5L starter, decanted. Pitched and fermented at 75 deg. F for 6 days, bumping up to 77 for a few days toward the end.
OG 1.058, FG 1.006 after 8 days or so. Let it sit at 75 for another 5 days, then unplugged aquarium heater and let water bath fall to room temp, about 65 for another 3 days, then kegged to 3.1 vol.
Note that this beer is still pretty young, just over 3 weeks since brew day. I am expecting many replies telling me to let it sit and evaluate in a few weeks. But that takes patience and will power, neither of which are my strong points...
Thanks y'all