152 replies to this topic

[neddles]

Dry hopped with 1 oz. of Santiam. After which I will crash a few days then prime in a keg with about 3ozs. or so of dextrose.

[matt6150]

Ok I'm a little late to the party but I'm gearing up to make this this weekend, probably Sun. What do you guys think of this?

 

7lb. Pils

2.5lb Rye

2lb. Palm sugar

 

.75oz Brewer's Gold@60 (30 IBU)

.50oz Crystal@12

.50oz Hallertauer Mittelfruh@12

.50oz Crystal@2

.50oz Hallertauer Mittelfruh@2

 

.50oz Sweet orange peel@5

 

Maybe 1-2oz of dry hop

 

Mash@148

 

Going to use a yeast from a local brewery that harvested it wild from under a fig tree. They have brewed some Belgian styles with it before and are now running a contest to see who can brew the best beer with it.

[neddles]

Ok I'm a little late to the party but I'm gearing up to make this this weekend, probably Sun. What do you guys think of this?

 

7lb. Pils

2.5lb Rye

2lb. Palm sugar

 

.75oz Brewer's Gold@60 (30 IBU)

.50oz Crystal@12

.50oz Hallertauer Mittelfruh@12

.50oz Crystal@2

.50oz Hallertauer Mittelfruh@2

 

.50oz Sweet orange peel@5

 

Maybe 1-2oz of dry hop

 

Mash@148

 

Going to use a yeast from a local brewery that harvested it wild from under a fig tree. They have brewed some Belgian styles with it before and are now running a contest to see who can brew the best beer with it.

Looks good to me. Should be fun to see what that yeast does with that beer.

[neddles]

I kegged this with 3oz. of dextrose in a full 5 gallon keg. Sitting in a warm upstairs bedroom now. Will tap in about 3 wks. I think she's gonna be good.

[MyaCullen]

taste impression going into the keg

 

tastes like a fruity, tart, Belgiany Pilsner

 

between the yeast (Belle Saison) and the Palm sugar, it has a fruity characteristic very similar to adding Corriander and Orange peel

Edited by miccullen, 19 June 2013 - 08:20 AM.

[armagh]

taste impression going into the keg

 

tastes like a fruity, tart, Belgiany Pilsner

 

between the yeast (Belle Saison) and the Palm sugar, it has a fruity characteristic very similar to adding Corriander and Orange peel

So you like the Belle Saison?  I'm interested in giving it a try. 

[MyaCullen]

So you like the Belle Saison?  I'm interested in giving it a try. 

to be honest I have too little Saison experience to give you an honest recommendation, it's definitely Belgian, it feels like a Wit yeast to my limited experience

[MtnBrewer]

I'm finally getting around to brewing this guy. Brewday set for Saturday. Still haven't finalized a recipe yet; the hops are still up in the air and I'm open for suggestions. My original recipe used German Target for bittering at around 36 IBUs, some Belma and Legacy at knockout and then dry hop with Santiam. The varieties I have in stock are almost too numerous to name so feel free to throw out some ideas and I'll probably have something close to that on hand.

[MtnBrewer]

I came up with an idea for the hops. Bittering hops the same but maybe a few more IBUs, 40-45. Then exotic American varieties at knockout and mild noble hops in secondary. So an ounce each of Belma, Santiam and Lemon Drop in whirlpool and then dry hop with Saaz and Styrian Goldings.

 

For water I'm going to go with 50% gypsum and 50% calcium chloride to get to about 75 ppm Ca.

[MyaCullen]

I came up with an idea for the hops. Bittering hops the same but maybe a few more IBUs, 40-45. Then exotic American varieties at knockout and mild noble hops in secondary. So an ounce each of Belma, Santiam and Lemon Drop in whirlpool and then dry hop with Saaz and Styrian Goldings.

 

For water I'm going to go with 50% gypsum and 50% calcium chloride to get to about 75 ppm Ca.

that sounds good

[armagh]

Bottled this weekend (yeah, I do that).  Uncarbed, has that nice black pepper spiciness that WLP530 delivers.

[MyaCullen]

this beer is deceptively easy to drink 

 

it is yummy, and doesn't taste like it's 7% abv

[MtnBrewer]

this beer is deceptively easy to drink 

 

it is yummy, and doesn't taste like it's 7% abv

 

That's what saisons are all about.

 

I think mine has hit the 1.035 wall. It fermented vigorously for a couple of days and then slowed. So I've now moved it upstairs where it's warmer. There's still foam and it's still bubbling the airlock so I know it hasn't quit. I haven't taken a gravity reading yet but I'll be doing that pretty soon, just to see where I'm at.

[armagh]

 

That's what saisons are all about.

 

I think mine has hit the 1.035 wall. It fermented vigorously for a couple of days and then slowed. So I've now moved it upstairs where it's warmer. There's still foam and it's still bubbling the airlock so I know it hasn't quit. I haven't taken a gravity reading yet but I'll be doing that pretty soon, just to see where I'm at.

Ship it here.  I can fix that.

[MtnBrewer]

Ship it here.  I can fix that.

 

Believe me, it's plenty warm here.

[MtnBrewer]

Definitely has hit the wall. Checked gravity the other day: 1.040. I'm rousing the yeast twice a day and keeping it as warm as I can. If it doesn't fall, well that's what I like to call an opportunity to add some brett.

[HVB]

Definitely has hit the wall. Checked gravity the other day: 1.040. I'm rousing the yeast twice a day and keeping it as warm as I can. If it doesn't fall, well that's what I like to call an opportunity to add some brett.

need the +1's back

[Poptop]

Bottled this weekend (yeah, I do that).  Uncarbed, has that nice black pepper spiciness that WLP530 delivers.

Kev, why did you choose 530 for a Saison.  Not being critical here, just wanted to know.  I want to get one going this Saturday and am unsure whether to use my 550 slurry or get a vial of 565 or what.....  Thoughts?

[MtnBrewer]

Kev, why did you choose 530 for a Saison.  Not being critical here, just wanted to know.  I want to get one going this Saturday and am unsure whether to use my 550 slurry or get a vial of 565 or what.....  Thoughts?

 

I think he's up in NC or somewhere camping so he may be out of pocket for the rest of the week.

[Poptop]

I think he meant 550 anyway.  I wish I was camping in NC or somewhere.  It's friggin hot and humid down here.