Getting warmer now....

[FedoraDave]

I think I'd better start considering brewing some Saisons.

Anyone have any good recipes? I'll probably just make 2.5 gallon batches. In fact, I may scale back my brewing pretty soon and leave out the fivers for the summer, with the exception of one last lager.

[Gymrat]

This is the one I did a few months ago. The only thing I will do different is I will use a couple ounces more Nelson Suavin.

Recipe: Ralph's Lazy Day Farmhouse Ale
Brewer: Roger
Asst Brewer: Ralph the Wonderdog
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 5.70 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.065 SG
Estimated Color: 6.4 SRM
Estimated IBU: 46.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 52.2 %
3 lbs White Wheat Malt (2.4 SRM) Grain 2 26.1 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3 8.7 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 4 4.3 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 8.7 %
0.50 oz Nelson Sauvin [12.60 %] - Boil 20.0 min Hop 6 13.5 IBUs
1.50 oz Nelson Sauvin [12.60 %] - Boil 10.0 min Hop 7 24.3 IBUs
1.00 oz Nelson Sauvin [12.60 %] - Boil 5.0 min Hop 8 8.9 IBUs
1.0 pkg Belle Saison (Lallemand #) Yeast 9 -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz

[BigPapaG]

If you want a good extract base to play with, this one works well...

Here's my 'Simply Saison' all extract recipe...

It uses Pilsen Light (Liquid or Dry) Malt Extract, Munich Liquid Extract, Hallertau Hops and Danstar (or any) French Saison yeast...

It is sized for an LBK.

You can sub out the hops for Saaz, Tettenang, EKG's etc. as long as you keep to around the same IBU's.

http://www.brewtoad.com/recipes/simply-saison-4

[FedoraDave]

Looks good. I think I'd prefer to use extract rather than do a mash. During the hot weather, anything I can do to reduce time and temperature is a plus.

[BigPapaG]

Looks good. I think I'd prefer to use extract rather than do a mash. During the hot weather, anything I can do to reduce time and temperature is a plus.

Pull out your bag of tricks with this one and drop in some orange or lemon zest @ T-5, or some bitter or sweet orange and or corriander at T-10, or some grains of paridise or pink peppercorns to spice things up a bit!

[John Sand]

I've made this ^, and it's really good. I didn't spice mine, but next time, who knows?

[mashani]

FWIW, the closest thing I've ever made to Dupont was this simple (and it was close). EDIT: This is for 2.5 gallons.

3# Pilsner LME
1# 1L Candi syrup
1oz Styrian Goldings @60 (3% aa)
1/2 oz Styrian Goldings @30
Wyeast 3724 (Belgian Saison) yeast - WLP565 would be the equivalent.

I pitched it at 78. I let it free rise to almost 90 degrees. I kept it at/near 90 degrees for 4 days, then let it slowly fall back into the mid 70s. Held it there for a week. Then let it get down to 70, and let it sit there for another week to floc out some of the yeast and clean up.

The cool thing about saisons is how much flavor you can get from the simplest recipe.

The above recipe will give you a very different beer then the simple saison BigPapa posted, which I can also say is totally delicious, because I brew almost that same recipe. The yeasts make very different flavors. This one is tart/peppery/bubblegum/funky.

I actually prefer the French Saison/Bella which is a more citrusy tart vs. the bubblegum, but figured I'd post this to give you some options if you like DuPont.

I actually make a lot more hop forward saisons then these more traditional types, but still like the traditional ones quite a bit.

[Rebel_B]

Here's a recipe of a Saison I'm enjoying right now:



Recipe by Brian Jackson,
Cincinnati, Ohio
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.009
IBU = 15 SRM = 6 ABV = 6.7%

Ingredients

8 lbs. 7 oz (3.8 kg) German Pilsner malt
1 lb. 13 oz. (0.82 kg) German wheat malt
10 oz. (0.28 kg) German Vienna malt
1 lb. (0.45 kg) blonde candi syrup
1.2 AAU Saaz hops
(0.4 oz./11 g at 3% alpha acids)
(60 min.)
1.2 AAU Saaz hops
(0.4 oz./11 g at 3% alpha acids)
(60 min.)
0.75 oz. (21 g) fresh ginger
(grated – see note) (22 min.)
1 AAU Hallertauer hops
(0.25 oz./7 g at 3.9% alpha acids)
(17 min.)
0.75 AAU Saaz hops
(0.25 oz./7 g at 3% alpha acids)
(17 min.)
3.9 AAU Hallertauer hops
(1 oz./28 g at 3.9% alpha acids)
(3 min.)
1 AAU Styrian Goldings hops
(0.5 oz./14 g at 3.8% alpha acids)
(3 min.)
0.75 AAU Saaz hops
(0.25 oz./7 g at 3% alpha acids)
(3 min.)
Wyeast 3711 (French Saison) yeast
(1 qt./1 L yeast starter)
1 cup corn sugar (for priming)

Note: Grate ginger before brewing and let air dry. Start adding at 22 min, and add in small, even increments, until 7 minutes left in the boil.

Step by Step

Mash in the malt at 109 °F (43 °C) in 16. 5 qts. (15.6 L) of water. Hold at this temperature for 20 minutes. Raise the mash temperature to 143 °F (62 °C), hold for 45 minutes. Raise the temperature to 153 °F (67 °C), hold for 15 minutes, then recirculate. Do not mash out. Run off wort and sparge with 168 °F (76 °C) water. Collect 6.5 gallons (25 L) of wort. (Be sure final runnings do not drop below SG 1.010.) Boil the wort for 90 minutes, adding the hops at times indicated. Add the candi syrup at end of the boil, stirring to dissolve. Chill wort, transfer to fermenter and ferment at 75 °F (24 °C), allowing to rise to 80 °F (27 °C). Bottle condition.

On the batch I'm drinking right now; I used hops & yeast that I had on hand; Tettnanger & Saaz whole leaf hops, and Danstar Belle Saison dry yeast. I recommend it!

[BeerRust]

Did a simple Saison that cane out great.

2.5 gals


Steep 2ozs Cara, 2ozs Cyrstal 20 mins
#3 Wheat DME
.5 Ozs Citra at 15
.5 Ozs Citra at 5
4 Ozs Honey

Bell Saison pitched whole packet.

Simple and really good.


Also another carbing right now with Amarillo and Citra. Should be ready this week.

[Ibasterd]

Here's one I just bottled, so I don't know how it is yet. Sample tasted good though.

Title: Peu Glorieux Saison

Brew Method: BIAB
Style Name: Saison
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)


STATS:
Original Gravity: 1.052
Final Gravity: 1.000
ABV (standard): 6.9%
IBU (rager): 43.18
SRM (daniels): 9.67

FERMENTABLES:
0.75 lb - Belgian - Pale Ale (18.8%)
2.75 lb - Belgian - Pilsner (68.8%)
0.25 lb - American - White Wheat (6.3%)
0.25 lb - Belgian - CaraVienne (6.3%)

HOPS:
0.2 oz - Falconer's Flight, Type: Pellet, AA: 10, Use: Boil for 60 min, IBU: 23.08
0.25 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Boil for 20 min, IBU: 12.26
0.25 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 7.84
0.2 oz - Nelson Sauvin, Type: Pellet, AA: 12.5, Use: @ flameout while wort chilled, IBU: 7.84

MASH GUIDELINES:
1) Temperature, Temp: 152 F, Time: 60 min, Amount: 3.3125 qt

YEAST:
Danstar - Belle Saison Yeast
Starter: No
Form: Dry
Attenuation (avg): 100%
Flocculation: Low
Optimum Temp: 63 - 75 F
Fermentation Temp: started at 68F for first three days, then warmed to room temp: 76-80F