July 21st, 2010

Saison Ingredients

Posted by John in Brew Log

All right.  Time to rock the Saison recipe.  I have the hot weather to promote some high fermentation temperatures.  Now I just need to buy the stuff.  I am going with More Beer this time around.  I need to buy a false bottom to go along with the 10 gallon cooler I am going to purchase.  With that, some plastic tubing, and a special fitting, I will (should?) finally have my all grain shiznit together. 

No more stuck sparges – is the goal.

Other than that, it’s all about the ingredients:

Belgian Pilsner malt

Munich malt

Wheat malt

Noble hops (Saaz or Tettnang) 

Saison yeast

Not sure I need all those specialty malts.  I will probably add a pound of table sugar to the mix to dry it out, but I don’t need to buy that.

3 Responses to ' Saison Ingredients '

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  1. chris said,

    on July 21st, 2010 at 9:33 pm

    Tett no question….amazing hop.

  2. JW said,

    on July 23rd, 2010 at 2:47 pm

    I’ve been using Saaz (or its progeny) in most of my Belgians, including Saisons. Either will probably work fine though (given the flavors are mostly yeast derived).

    Speaking of yeast, try to get the Wyeast Saison yeast if you can. The White Labs Saison yeast is a realy pain and consistently craps out early. Unless you can get your hands on the White Labs Saison II yeast (part of the platinum line), get a smackpack of Wyeast.

    Best of luck.

    -JW

  3. John said,

    on July 27th, 2010 at 9:40 pm

    Do you think a mighty starter will help the White Labs strain to keep chugging along?

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