Hoppy Saison Suggestions?

[sleepyjamie]

Haven't really found much information on tips for brewing a hoppy saison. Here is what I am thinking.

Recipe Specifications
--------------------------
Boil Size: 33.28 l
Post Boil Volume: 28.08 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.30 l
Estimated OG: 1.055 SG
Estimated Color: 3.6 SRM
Estimated IBU: 53.0 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 83.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4500.00 g Pilsner (2 row) (Gambrinus) (1.6 SRM) Grain 1 80.4 %
500.00 g Munich (BestMälz) (7.6 SRM) Grain 2 8.9 %
250.00 g Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3 4.5 %
100.00 g Acidulated (Weyermann) (1.8 SRM) Grain 4 1.8 %
250.00 g Cane (Beet) Sugar (0.0 SRM) Sugar 5 4.5 %
15.00 g Warrior [17.00 %] - Boil 60.0 min Hop 6 25.1 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
28.00 g Galaxy [14.00 %] - Boil 10.0 min Hop 9 14.0 IBUs
56.00 g Galaxy [14.00 %] - Steep/Whirlpool 10.0 Hop 10 14.0 IBUs
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 11 -
56.00 g Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 5600.00 g
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.95 l of water at 163.8 F 154.0 F 60 min

Sparge: Batch sparge with 2 steps (6.54l, 18.14l) of 168.0 F water
Notes:
------
50/50 RO/tap water. Added 4.2g CaCl and 2.1g gypsum

[jeffsmith]

Looks good but I'd mash lower even with the sugar addition. Pretty sure I've added a couple of recipes for hoppy saisons to the recipe section. I think Peter has added a few as well.

[sleepyjamie]

Looks good but I'd mash lower even with the sugar addition. Pretty sure I've added a couple of recipes for hoppy saisons to the recipe section. I think Peter has added a few as well.

Thanks! Yeah mash temp was wrong. Gonna mash around 148-149.

[pet lion]

Looks good but I'd mash lower even with the sugar addition. Pretty sure I've added a couple of recipes for hoppy saisons to the recipe section. I think Peter has added a few as well.

My first India Saison recipe is here:
http://www.brewnosers.org/forums/viewto ... f=4&t=7494" onclick="window.open(this.href);return false;

I've been playing with other hop combinations since.

[sleepyjamie]

Looks good but I'd mash lower even with the sugar addition. Pretty sure I've added a couple of recipes for hoppy saisons to the recipe section. I think Peter has added a few as well.

My first India Saison recipe is here:
http://www.brewnosers.org/forums/viewto ... f=4&t=7494" onclick="window.open(this.href);return false;

I've been playing with other hop combinations since.

thanks. thoughts on hop recommendations.

[Jimmy]

My first India Saison recipe is here:
http://www.brewnosers.org/forums/viewto ... f=4&t=7494" onclick="window.open(this.href);return false;

I've been playing with other hop combinations since.

Really enjoyed that beer in the advent exchange.

[berley]

I brewed a clone attempt of 'Merica, a hoppy Saison by Prairie Artisan Ales, a few years ago. It's a SMaSH Saison with Pils malt and Nelson Sauvin. So, the hops aren't cheap, but it came out really nice (half with Brett, half without).

Here's the recipe link:

http://meekbrewingco.blogspot.com/2013/ ... erica.html" onclick="window.open(this.href);return false;

[Lisa J]

Did you check out the Electric India recipe from BrewDog? Check out #120 in the DIY Dog Recipe Catalog.
https://www.brewdog.com/diydog" onclick="window.open(this.href);return false;

[Lucas]

I always do a step mash for saisons to maximize fermentables. I pulled the 45 - 55 - 63 - 68 - 74 schedule from the book Farmhouse Ales. My most recent saison went from 1.043 to 1.002 (Wyeast 3724 + Wyeast 3711, no sugar). Just my two cents, step mashes are not easy (or even possible) for everyone.

I like the choice of Galaxy hops. In general I think the fruity NZ/Aus hops are good choices for saisons. My most recent one is all Motueka.

[sleepyjamie]

I always do a step mash for saisons to maximize fermentables. I pulled the 45 - 55 - 63 - 68 - 74 schedule from the book Farmhouse Ales. My most recent saison went from 1.043 to 1.002 (Wyeast 3724 + Wyeast 3711, no sugar). Just my two cents, step mashes are not easy (or even possible) for everyone.

I like the choice of Galaxy hops. In general I think the fruity NZ/Aus hops are good choices for saisons. My most recent one is all Motueka.

Nice. Yeah have some motueka as well that i thought would go well with it. I'm brewing on a new mash tun for now so step mashes are out until I get the process down. After wards i'll go back to step mashing as I've read it makes a big difference.

[Lucas]

I am basically going by what I have read, too. Have not personally compared a single infusion and step mash side-by-side. Others have, though. That is just the first result I got from google.

In any case, I think that the sugar and acidulated malt are good ideas for a single infusion mashed saison. I wouldn't necessarily include them in a step mash.

[MitchK]

I have yet to do a step mash even though my equipment makes it easy... Embarrassing. I'll have to rectify that on a saison ASAP.

Anyone have experiences with using saison yeast at like 72-78f ambient temperature? It's above the recommended temp for 3711 but a quick Google has provided anecdotes of people using 3711 in the 80s no issue (doesn't seem to produce higher alcohols at any sane temperature). My ferm fridges are full until I keg my APA in about a week and/or bottle the dubbel I have been cold conditioning.

[Lucas]

It should be fine at ambient. I would pitch in the high 60s and let it free rise.

[sleepyjamie]

I have yet to do a step mash even though my equipment makes it easy... Embarrassing. I'll have to rectify that on a saison ASAP.

Anyone have experiences with using saison yeast at like 72-78f ambient temperature? It's above the recommended temp for 3711 but a quick Google has provided anecdotes of people using 3711 in the 80s no issue (doesn't seem to produce higher alcohols at any sane temperature). My ferm fridges are full until I keg my APA in about a week and/or bottle the dubbel I have been cold conditioning.

My last saison I started at 20C and after two days raised it by 1deg C each day until it hit 25C and held it for two weeks. Great beers for fermenting without a fridge.

[darciandjenn]

We did a saison with Pacific Jade and 3711. Let it ferment upstairs at ambient and ended up hitting 26C or so. I thought it turned out great.