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B-Dub
07/26/09 06:58 PM  
Brewing Saison with available grains

I am rereading Farmhouse Ale and on page 161 Markowski states an option is to use up to 40% unmalted or malted wheat and up to 30% Vienna.

Being that my wife is with child my brewing days are numbered for a little while. I would like to use some of the grains I already have in history of Saisons.

My questions to all of you is:

1) Has anyone ever used 40% malted wheat in a Saison?

2) What about 25% Munich instead of Vienna?

Brewing, with any luck, next Thursday morning.

petec
07/26/09 09:38 PM  
Re: Brewing Saison with available grains
you're good.

i'm brewing a saison with 60% wheat, 20% pils, and 20% munich as we speak.

petec

B-Dub
07/26/09 11:25 PM  
Re: Brewing Saison with available grains
Petec,

What yeast are you pitching?

Any problems with the run off with all that wheat?

petec
07/27/09 11:18 AM  
Re: Brewing Saison with available grains
No runoff problems. typical extraction for me.

For yeast, I'm using a blend of 2/3 WY1768,1/3 1214 in one 5 gallon portion and the other portion got the startered up dregs from 2 bottles of Saison Dupont off the stir plate.

petec

petec
07/28/09 01:48 PM  
Re: Brewing Saison with available grains
I meant 1762 by the way. Abbey2 from wyeast. Its the third pitching from a belgian pale , into a dubbel, and then into this psuedofarmhouse.

I think the substitution of munich for vienna is a-ok. Maybe a bit more color and higher maltiness. They are pretty similar and farmhouse ales are sooooo loose in guidnelines it won't matter.

petec

tripel beam
08/05/09 01:29 AM  
Re: Brewing Saison with available grains
I just brewed a Saison last week with a non trad. grainbill.

8# vienna.

1# belg. blond candi sugar

1# flaked wheat

1# Oatmeal

I used the WL568 blend and it got down to 1.011. I used a hop bag to keep from a stuck sparge. I wanted the oats & wheat in there because I was thinking of bugging/barrel aging it. Why did you want from such a high amount of wheat BDub,petec?

B-Dub
08/05/09 02:21 AM  
Re: Brewing Saison with available grains

Why did you want from such a high amount of wheat BDub,petec?

Quite simply because I have allot on hand and want to use it up.

Sounds like folks back in the day used whatever they had, so with that in mind I was looking to blow through some wheat and save my pale malts.

Brewed it last week with the Piraat inspired brew. I will post on it when it is ready.

BW

petec
08/05/09 12:11 PM  
Re: Brewing Saison with available grains
I was doing a split batch to yield something like a more traditional hefeweizen and then something I could use the saison yeast on.

petec

Scott J
08/06/09 12:07 AM  
Re: Brewing Saison with available grains
I just bottled a couple of Saisons today that I brewed with Brewsters Farmhouse Blend. Brewsters is a colabitorive with the University of Colorado in Colorado Springs (from what I have heard). The yeast is a blend of several different strains but it performs bueatifully. The latest ones started at 1.064 and finished at 1.005 with the highest fermementation temp around 80. I hope I can get more of this yeast.

The Saisons are non-traditional being the result of an "Iron Brewer" competition. I did a 10 gallon mash with 20 lbs Colorado grown and malted barley (2-row), 1 lb of victory malt and 1/2 lb of Special B. There was also a 10 gallon boil with a late addition of Rose petals. But I also steeped 1/2 lb of chocolate malt, more rose petals, and some star anise and put that extract into one of the fermenters to create 2 different Saisons.

ErikH
08/07/09 12:09 AM  
Re: Brewing Saison with available grains
I am thinking of doing a 100% Pilsner malt saison wet-hopped with home-grown Sterling. Anyone here used fresh hops in this style?
 
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