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late additions for a belgain Saison
Posted: Thu Jan 22, 2015 9:03 pm
by mcgill_brew_guild
Hi there. I swear I've searched the site with no luck or at least I searched the recipe section.
I'm making an all grain Belgian Saison for the second time, and am interested in spicing it up some. I've heard ruby red grapefruit, ginger, fresh pepper, or coriander. Can someone give me suggestions and tips on what to try, when to add, how and how much? I'm doing the typical 5 gal batch into a keg.
Shannon
Re: late additions for a belgain Saison
Posted: Thu Jan 22, 2015 9:29 pm
by Woody
I did a Saison Du Mont and found the spice to be very low with the following recipe but it will give you an idea. I dont' think you would want anything over powering:
8 lbs 14.4 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 67.4 %
2 lbs 7.3 oz Vienna Malt (3.5 SRM) Grain 2 18.6 %
9.8 oz Oats, Flaked (1.0 SRM) Grain 3 4.7 %
9.8 oz Wheat, Flaked (1.6 SRM) Grain 4 4.7 %
1.00 oz Goldings, East Kent [6.50 %] - Boil 60.0 min Hop 5 17.2 IBUs
0.50 oz Hallertauer [7.00 %] - Boil 15.0 min Hop 6 4.6 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
0.50 oz Coriander Seed (Boil 5.0 mins) Spice 8 -
0.50 tsp Seeds of Paradise (Boil 5.0 mins) Spice 9 -
0.25 oz Orange Peel, Bitter (Boil 5.0 mins) Spice 10 -
0.25 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 11 -
0.50 oz Hallertauer [7.00 %] - Boil 0.0 min Hop 12 0.0 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml] Yeast 13 -
9.8 oz Honey (1.0 SRM) Sugar 14 4.7 %
Beer Profile
Est Original Gravity: 1.056
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.0 %
Bitterness: 21.8 IBUs
Est Color: 3.7 SRM
Re: late additions for a belgain Saison
Posted: Thu Jan 22, 2015 10:57 pm
by mcgill_brew_guild
Thanks for the info.
Re: late additions for a belgain Saison
Posted: Fri Jan 23, 2015 12:51 am
by Woody
Anytime! Mckay75 made one of the best saisons I've ever had and I'm pretty sure he had Basil and other crazy stuff in it. Mark if you read this when and what type of spices did you add to yours?
Re: late additions for a belgain Saison
Posted: Fri Jan 23, 2015 9:29 am
by mckay75
Woody wrote:Anytime! Mckay75 made one of the best saisons I've ever had and I'm pretty sure he had Basil and other crazy stuff in it. Mark if you read this when and what type of spices did you add to yours?
That saison had fresh parsley, rosemary, thyme, sage and lemon peel added at flameout.
Re: late additions for a belgain Saison
Posted: Fri Jan 23, 2015 10:57 am
by mumblecrunch
mckay75 wrote:
That saison had fresh parsley, rosemary, thyme, sage and lemon peel added at flameout.
"Saison and Garfunkel", perhaps?
5118GeO-LBL.jpg
Re: late additions for a belgain Saison
Posted: Fri Jan 23, 2015 11:54 am
by Woody
lmao! Funny.
Re: late additions for a belgain Saison
Posted: Thu Jan 29, 2015 7:32 pm
by mcgill_brew_guild
Recall what amounts you added? Keep in mind a 5 gal keg.
Re: late additions for a belgain Saison
Posted: Fri Jan 30, 2015 10:29 am
by mckay75
I do...
7g fresh parlsey
2.5g rosemary
2.5g thyme
1 g sage
Can't recall how much lemon peel we put in...but i believe it was that of a whole lemon.
Re: late additions for a belgain Saison
Posted: Fri Jan 30, 2015 5:28 pm
by mcgill_brew_guild
Thanks!
Re: late additions for a belgain Saison
Posted: Fri Jan 30, 2015 5:42 pm
by mcgill_brew_guild
Was it added in like a dry hop in a bag, or did it just swirl around in the wort? For how long? Prior to pitching the yeast?