BeerBorg

Hi,

I am going to try to make my own Saison based on a recipe by BigPapaG

1.1 lbs Breiss Munich Malt LME
2.2 lbs Light DME
.5 oz Hallertau - 20 min (reduced for less bitter)
.5 oz Hallertau - 10 min
Belle Saison yeast

EDIT: this is a LBK sized recipe

From another thread I have learned that I boil 1.25 gal of water. My question is:

Do I boil the 2.2 lbs DME in that 1.25 gallon of water for my hop boil and then add the LME at flame out?

Thanks for your wisdom
Monty

That's how I would do it. But I'm still a bumbling new jack making mistakes every other batch!
I liked this recipe. I also think you need less DME when substituting for LME.

John Sand wrote:That's how I would do it. But I'm still a bumbling new jack making mistakes every other batch!
I liked this recipe. I also think you need less DME when substituting for LME.

I think his (BigPapaG) recipe had the DME and LME, so I think I got it right. At least that is what I bought. Its a saison, I thnk the only really important part is the yeast

Monty

It should be delicious.

OK, he referred me to a recipe on Brewtoad called Simply Saison, that used all LME, in the above proportions. I made it and liked it. You can ask him, search Brewtoad (or here) or just go ahead. It would only be a bit stronger with more malt, so I don't think it's a big deal. Let us know what you do and how it works out.

John Sand wrote:OK, he referred me to a recipe on Brewtoad called Simply Saison, that used all LME, in the above proportions. I made it and liked it. You can ask him, search Brewtoad (or here) or just go ahead. It would only be a bit stronger with more malt, so I don't think it's a big deal. Let us know what you do and how it works out.

Yes that's the one this is based on. One extract is the Breiss Munich Malt LME, and the other was just light Pilsen DME, but maybe I read it wrong. Oh I see, he said you could use Pilsen Light LME or DME:

At brewtoad it just says CBW Pilsen Light. I could only find that as DME. Ok I see the confusion. So you may be right that the brewtoad is LME, so maybe I want to use a little less DME by weight.

Thanks John Sand
Monty

It's not that critical... It will be fine either way...

Go ahead and use either 2.0 or 2.2 lb of DME...

If you bought 3 lbs of DME, just use 2 and save 1 for another brew...

No worries...

Well, I admit I was going to make 2 batches, use 1/2 of the 3 lbs of pilsen dme in one and the rest in the other and do the same with the Munich Malt LME, and just split it and add some regular light DME to get it to about 2 lbs dme total.

Monty

monsteroyd wrote:Well, I admit I was going to make 2 batches, use 1/2 of the 3 lbs of pilsen dme in one and the rest in the other and do the same with the Munich Malt LME, and just split it and add some regular light DME to get it to about 2 lbs dme total.

Monty

That'll work too...

That's the great thing about a Saison...

The style is all over the map so you can be creative!

OK I made this last night. Just tweaked the original because its a saison and they're fun.

1.5 lb light pilsner dme (split a 3 lb bag)
1.6 lb of munich lme (split a 3.3 lb can)
.5 lb table sugar (I want my farm hands to feel relaxed after work)
4 oz maltodextrin

In 1.25 gal of water, I boiled the dme, sugar, and MD with 2 drops of Fermcap (amazing stuff) and added .5 oz Hallertau for 20 and .5 oz Hallertau + 1/2 tab whirlFloc for 5. I use the term boil loosely, evidently it is pretty tough for me to get 1.25 gallons to a rolling boil. It was boiling in the very center lightly, so I hope I got some hop utilization for some bitter. Anyway, I added the LME at flameout and cooled that down in a ice bath to about 85F, and then poured it into the LBK that already had 1 gal of cold water. Got the belle saison pitched at about 66F. It is gently resting in the Fermentator at 64F. The OG was 1.062.

Got enough left to make this again. Might try a different hop next time tho. I'll see what I got.

Monty

Interesting, the Maltodextrine is a twist...

Should add some mouthfeel and a little sweetness. (and about 20 calories per bottle)

Looks delish though, good luck with it!

Let us know how you like it!

I think that a simmer is fine for hops. A vigorous boil is really for hot break. I made mine in Summer, and fermented about 78, it was very "Belgian". I don't know what this yeast will produce in the 60's, though there is a thread on HBT about Belle Saison.

That beer making machine posted in another thread doesn't even bring the wort to a boil. Just a near boil. And they claim to get good hop utilization and no DMS in their faq.

mashani wrote:That beer making machine posted in another thread doesn't even bring the wort to a boil. Just a near boil. And they claim to get good hop utilization and no DMS in their faq.

You know that's true. I hope so, it just would not come to a big boil, steamed a lot, but no rolling boil. Just too much for my little hot plate.

John Sand wrote:I think that a simmer is fine for hops. A vigorous boil is really for hot break. I made mine in Summer, and fermented about 78, it was very "Belgian". I don't know what this yeast will produce in the 60's, though there is a thread on HBT about Belle Saison.

Yeah I hope you're right on the boling. As far as fermenting in the sixties, I never considered that. Dohh... I may pull it out of the Fermentator, and put it on top to let it run a little warmer.

Monty

OK I am bottling this tonight, and the FG is 1.003. The sample tastes great. Can't wait to try this carbed up in a month. Not very bitter, so we'll see. I wonder what the IBU is?

Thanks
Monty