late additions for a belgain Saison

mcgill_brew_guild · Post by **mcgill_brew_guild** » Thu Jan 22, 2015 9:03 pm

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

Woody · Post by **Woody** » Thu Jan 22, 2015 9:29 pm

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

mcgill_brew_guild · Post by **mcgill_brew_guild** » Thu Jan 22, 2015 10:57 pm

Thanks for the info.

Woody · Post by **Woody** » Fri Jan 23, 2015 12:51 am

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?

mckay75 · Post by **mckay75** » Fri Jan 23, 2015 9:29 am

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.

mumblecrunch · Post by **mumblecrunch** » Fri Jan 23, 2015 10:57 am

mckay75 wrote:
That saison had fresh parsley, rosemary, thyme, sage and lemon peel added at flameout.

"Saison and Garfunkel", perhaps?

5118GeO-LBL.jpg

Woody · Post by **Woody** » Fri Jan 23, 2015 11:54 am

lmao! Funny.

mcgill_brew_guild · Post by **mcgill_brew_guild** » Thu Jan 29, 2015 7:32 pm

Recall what amounts you added? Keep in mind a 5 gal keg.

mckay75 · Post by **mckay75** » Fri Jan 30, 2015 10:29 am

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.

mcgill_brew_guild · Post by **mcgill_brew_guild** » Fri Jan 30, 2015 5:28 pm

Thanks!

mcgill_brew_guild · Post by **mcgill_brew_guild** » Fri Jan 30, 2015 5:42 pm

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?

late additions for a belgain Saison

late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Re: late additions for a belgain Saison

Who is online