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Brews & Views Bulletin Board Service * Brews and Views Archive 2011 * Archive through July 05, 2011 * Extract Saison? < Previous Next >

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Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 366
Registered: 03-2003
Posted From: 66.195.24.74
Posted on Wednesday, June 29, 2011 - 05:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a short window of oppurtunity on Thursday evening and want to brew a Saison. I do not have time to do a full mash. I plan on using some pilsner extract and doing a stovetop mash of some grains to add character to the beer. I will be using wy3724 yeast. I am thinking of mashing a pound or two of Munich along with .5-1 pound of wheat malt to supplement the lme. I may also add some sugar to the boil.

Any thoughts on what might be more appropriate grains for the mini mash?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 7764
Registered: 03-2004
Posted From: 208.102.247.68
Posted on Thursday, June 30, 2011 - 03:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you are going to mash a couple few pounds of malt, how much time do you expect to be able to save?
 

Robert
Intermediate Member
Username: Okierat

Post Number: 369
Registered: 05-2003
Posted From: 138.32.32.166
Posted on Thursday, June 30, 2011 - 04:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If time is an issue I would sub some wheat malt and munich malt and not do any type of mini-mash. (I always want to use my Dr. Evil voice when I say mini-mash)
 

Steve Anderson
Intermediate Member
Username: Steveinmemphis

Post Number: 367
Registered: 03-2003
Posted From: 66.195.24.74
Posted on Thursday, June 30, 2011 - 04:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Dan,
I did the mini mash on the stove last night while I was doing laundry. I just put the wort liquid in the fridge to be added to the extract boil tonight. I figure I saved 1-2 hours at least, taking into account the quicker set up and clean up.

Robert, I thought about doing what you suggested but I would have had to buy more Munich and Wheat extract than I needed for the recipe. LHBS was out of wheat malt, so I skipped it.

Here is what I ended up with:
6.6 lbs of Briess Pilsner light LME
1 lb Briess Pilsner light DME
1.5 lbs Munich malt
2 oz Caravienne
1 lb sugar
bitter with Hallertau to 26 IBU
1 oz Styrian Goldings at knock out
wy3427

I may pick up some more Styrian Goldings or some Saaz to add at 15 minutes.
 

ChriSto
Advanced Member
Username: Christo

Post Number: 814
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Friday, July 01, 2011 - 11:24 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My saison started as an extract with grain brew 10+ yrs ago. Just sub DME for the 2-row. It came in 2nd BOS in two separate comps - once as an E/G batch and once as an AG batch.

Brewer: Christo
Beer: Bridgette's Love Potion Saison
Style: Saison
Type: All grain Size: 5 gallons
Color: 7 HCU (~6 SRM)
Bitterness: 32 IBU
OG: 1.067
FG: 1.012
Alcohol: 7.1% v/v (5.6% w/w)
Water: moderate hard water

Grain:
9 lb. 8 oz. American 2-row
4 oz. Belgian aromatic
8 oz. Belgian CaraVienne
1 lb. Flaked wheat

Mash: 70% efficiency
150F for 60 min.

Recipe works great for Extract w/ grain just replacing pale malt with 6 lbs DME. Vienna in lieu of the wheat gives more of a bready quality, but I've preferred the wheat for creamy head.

Boil: 60 minutes SG 1.056 6 gallons
1 lb. Belgian candi sugar
IM at 15 min.
3/4 oz. bitter orange zest at 5 min.
1/2 oz. crushed corriander at 5 min.
Have added 1/4 oz. black pepper corns which is good too.

Hops:
1 oz. Styrian Goldings (5.5% AA, 60 min.)
1 oz. Styrian Goldings (5.5% AA, 30 min.)

Yeast: WLP565 1.5L starter

Log: Ferment warm. At 70F or less it will be cleaner tasting and fruitiness will be more apparent. At 80F it becomes more "rustic", cellar-like, earthy and spicy - better. This is a finnicky yeast. Primary for 21 days minimum - it will take at least that long, longer at cooler temps. Secondary for 3-4 weeks warm.
Carbonation: medium high carbonation. The longer in the bottle, the higher the carbonation will get as the yeast continues working for months.

Tasting: Have made versions of this for 6-7 years each summer. Started with Homebrew Adventures kit by same name and have morphed over time into the current recipe. Very nice tart, spicy, cellar-like "artisanal" flavor from the WLP565 yeast - not quite as Belgian-funky as other Belgian yeasts but more "rustic". Compares very favorably with Ommegang Hennipen. Twice 2nd place BOS (always a bride's maid). Note that this yeast will continue working in the bottle. Seems at peak at 4-6 months. At 1 year it will be dry as a bone.