Tips for a great Saison

[mdd134]

I am going to be brewing a saison soon, I have viewed a few recipes but I am very new to this style please chime in and give me some tips of what you think makes a great saison. Like what spices, mash temp, grain bill, fermentation temp .etc does the most impact to the style

[Ó Flannagáin]

mash low, super low. Like 147 - 146. Mash for a long time, like 90 minutes. You want this sucker dry. Use some clear candi/invert sugar to help dry it out.

Let it get hot. Start it out for the first 12-24 hours at 70ish but then let it get up to the high 80's low 90's after that.

Coriander, seeds of paradise, orange zest, lemon zest and all the usual suspects. On this last batch I just did I used grapefruit zest, black peppercorns and coriander

[Ryanh1801]

Just something new that I just learned. Wyeast people actually suggest you start fermentation temps off at 85+ with their strain. When you mash that low, make sure to do a conversion test, it will take longer, I would go for 2 hours+ on anything below 148. I would keep the grains simple, 2 types of specialty.

[Ryanh1801]

Just found the email. Its 90.

If you cannot run your ferment at 90 with the Dupont strain, then plan on a very long and drawn out primary (weeks to a couple of months). If you can ferment at 90, then it will finish (and finish very complete) within days. A 75 degree F ferment could take a couple of months.

The key is to ferment at 90 from the start. Starting cool and then having to heat the brew later on to keep the ferment from slowing can have adverse effects on the beer. Prolonged fermentation at high temps can lead to oxidation and off flavors.

Jess Caudill
Brewer/Microbiologist
Wyeast Laboratories

[Ó Flannagáin]

wow, that's some awesome info Ryan! Good to know.

[DrunkenSatyr]

Talk about good info to have!

[Lerxst]

The latest issue of zymurgy has a feature on Saisons. I am planning on doing one myself in the next few brews.

[mdd134]

yep I just picked up a copy of it. If anyone wants I will post the recipes

[Barley-Davidson]

In addition to OFlan's list, some other spices you might try are ginger and cumin.

Randy Thiel (former Ommegang brewmaster) talks about using cumin and gives a recipe using powdered ginger in an interview on the brewing network.
http://http://www.thebrewingnetwork....-20-07.mp3

Haven't used them myself so I can't speak from experience, but they sound interesting.

[Ó Flannagáin]

I've used ginger, it's good, but easy to use too much, so be carful with it.