Saison All Grain Recipe Formulation
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- Опубліковано 29 лип 2021
- Learn how to brew your best Saison! I've collected data from 61 Award Winning Saison recipes and analyzed them for you to develop your best homebrew. Lots of good info on the style in here so watch till the end. If you brew this recipe, tell me about it in the comments!
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On to the recipe!
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If you brew this send me a bottle!
The goat is here
Man this video does a great job of showing how the style is ripe for sub-categorization, just like IPA. People making everything from low-wheat witbier to tropical hopped Farmhouse IPAs. I'd love to see a "classic" saison style, vs a more interpretive/anything goes, and a grisette style. I put classic in quotes not because it appeals to some historical tradition, just that it's closer to what some of the great saisons of Wallonia are like, focused on execution largely in fermentation.
Nice work! Thanks for dissecting one of my favorite styles. I'll have to try some of the new age hops along with different subtle spices.
I must admit I had no interest in saisons whatsoever until MeanBrews changes my mind. Yet another great analysis!!! Good work and thank you.
Great video and timely for me cos have just brewed. I used 70 pilsner 20 Munich and 10 wheat, styrian goldings for bittering and flavour and belle saison. We had a heatwave in the UK and it fermented at 30C. It’s young so should improve but is a little more bland than I was expecting.
This is awesome, glad I found you!
nice
Awesome stuff. I love all the statistics.
Just tried my first bottle tonight. I was initially unsure after the first couple of sips but then I was very pleased. For me the grain and adjuncts were the same and to me worked really well. Im a little old fashioned with the hops so did old style with EKG but finished of with a small cryo Loral hopstand, (I had some left over). My single package of WLP565 was 4 months over use by date so I used some Lallemand Farmhouse Hybrid Saison Yeast that I had sitting around for a trial, FG 1.009. Fermented at 25c. I'm very happy with the beer and with mouth feel but am going to push it to 28C for next time to get a bit more saison character.
Just tried my first bottle(s) last night. Very lovely stuff. I needed to swap out a few grains (ironically) to what I could source in New Zealand, and swapped in Pacific Hallertau (aka Pacifica) as the bittering hop, so not sure it's bang on your intent, but I'm very happy regardless. Nice work and thanks again :) I will def brew this again.
Love this analysis despite the style being all over the place…thank you! Any thoughts about the use of Brett and how the recipient might best adapt to that use?
The video increase idea that creativity is mandatory on completely open style. For me, I just look a balance between yeast expression and DH loading.
How is a round trip mash going to work to make the most fermentable wart if it ends up denaturing the enzymes it cools down to take advantage of?
Do you add Candi sugar to the fermenter or the boil? And at what time..
On the shift from the classic Flavor and Aroma additions to Whirlpool and Dry Hop. I wonder if it has to do with the popularization of the idea that Whirlpool is the new Flavor and Dry Hop is the new Aroma addition.
I wonder, why are you using dextrine malt if you are going for a chanpaigne-like dry saison?