Here is my favorite..

Recipe Specifications
--------------------------
Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.065 SG
Estimated Color: 6.3 SRM
Estimated IBU: 33.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 23.1 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 7.7 %
1.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 4 23.6 IBUs
2.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 5 9.8 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.00 Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.25 qt of water at 162.9 F 148.0 F 90 min

Sparge: Batch sparge with 2 steps (1.09gal, 3.59gal) of 168.0 F water

I think I'd like the second one more for a crisp refreshing summer time type deal.

I think rye would be great in a saison. One of the cool things about saison's is they are pretty open to interpretation. Saison's I would imagine were brewed with whatever the common grains were on the farm. The farm hands took these beers into the field for nourishment and refreshment. I could very well see a farmer brewing a saison with rye becuase he had it on hand. The original saison's were probably only 2 to 3 % abv. @azscoob also has a saison that you should check out.

I'm not familiar with the yeast you are going to use but many siason yeasts are able to talerate high fermentation temps. Those high temps are what gives the saison it's funky characteristics. Based on the description their site you would want to start this beer at kind of normal temps and then let run to whatever temp it goes to. I use 3711 and it will ferment up into the upper 80's. Also, these beers are dry and should get down to 1.000 to 1.005 range easily.

The first is what I call a summer beer very crisp, light and with a good amount of funk. the second is very dark beer and very fruity.

Whatever you end up brewing my recommendation would be keep the recipe simple and let the yeast drive the flavor of the beer.

i don't care for it because its not the type of thing that i like, but schlafly's saison was a gold medal somewhere and is frequently heralded as an excellent example of a farmhouse style saison. next time you (or anyone you know) is an hour south of where you live, have them pick it up. only available in the fall though, ha!

Admittedly I am not a Saisonist by trade, but when I think saison, spicey notes comes to mind, like very subtle black pepper or rye. Also lemon. I think if I were to try a saison recipe I would definitely use rye in it, and probably Sorachi Ace hops.

Evan_B said:

Admittedly I am not a Saisonist by trade, but when I think saison, spicey notes comes to mind, like very subtle black pepper or rye. Also lemon. I think if I were to try a saison recipe I would definitely use rye in it, and probably Sorachi Ace hops.

Odd, my saison is subtle black pepper, and is brewed with sorachi ace.

Evan_B said:

azscoob said:

Evan_B said:

Admittedly I am not a Saisonist by trade, but when I think saison, spicey notes comes to mind, like very subtle black pepper or rye. Also lemon. I think if I were to try a saison recipe I would definitely use rye in it, and probably Sorachi Ace hops.

Odd, my saison is subtle black pepper, and is brewed with sorachi ace.

Maybe it's a sign I am slowly converting to saisonism

careful, it's a slippery slope. soon you will find yourself searching for horses with sweaty blankets.

Lakewood said:

Evan_B said:

azscoob said:

Evan_B said:

Admittedly I am not a Saisonist by trade, but when I think saison, spicey notes comes to mind, like very subtle black pepper or rye. Also lemon. I think if I were to try a saison recipe I would definitely use rye in it, and probably Sorachi Ace hops.

Odd, my saison is subtle black pepper, and is brewed with sorachi ace.

Maybe it's a sign I am slowly converting to saisonism

careful, it's a slippery slope. soon you will find yourself searching for horses with sweaty blankets.

blech

jlw said:

Lakewood said:

Evan_B said:

azscoob said:

Evan_B said:

Admittedly I am not a Saisonist by trade, but when I think saison, spicey notes comes to mind, like very subtle black pepper or rye. Also lemon. I think if I were to try a saison recipe I would definitely use rye in it, and probably Sorachi Ace hops.

Odd, my saison is subtle black pepper, and is brewed with sorachi ace.

Maybe it's a sign I am slowly converting to saisonism

careful, it's a slippery slope. soon you will find yourself searching for horses with sweaty blankets.

you speak of this as if there is something wrong with it?

;) not at all

Benvarine said:

I'm so so on Saison. For a while most I had were bleh. Then I tried one from a local, Ferguson Brewing Co, it was awesome. I also love the Bier de Garde from Schlafly, it's awesome, not Saison, but they are close, so worthy of mention.

That's right. Once you go say-soon. You should check out a couple of other commercial versions like Saison Dupont. That one is a classic example.

I'm really getting interested in these beers again, and I want to give it a go this weekend.

So I was thinking of using that as my base, and adding a touch of roasted malts, and a little special b to make a nice dark saison.

Mash around 150, as per Jlw's suggestion to get it nice and crisp.

FromZwolle said:

now what to do about hops? first wort, 60 minutes only, maybe a late charge?

leaning toward maybe an early addition of chinook or nugget and a later addition of centennial. not a big, in your face amount, just a nice touch of floral hop to round it out.

I would think .... based on a bunch of drivel I read once .... that since it will be a good bit darker than the "norm" that you should hop it with a light hand

ceannt said:

I would think .... based on a bunch of drivel I read once .... that since it will be a good bit darker than the "norm" that you should hop it with a light hand

was it on the internet? that's the only legitimate source of information.

FromZwolle said:

also, by that logic, belgian IPA would never have been created. ;)

"logic, by its very nature is flawed, and is therefore illogical"

FromZwolle said:

now what to do about hops? first wort, 60 minutes only, maybe a late charge?

I like styrian goldings and fuggles. The cool thing about a soy-soon is you can use about any ingredient.

jlw said:

FromZwolle said:

now what to do about hops? first wort, 60 minutes only, maybe a late charge?

I like styrian goldings and fuggles.

see....

FromZwolle said:

now what to do about hops? first wort, 60 minutes only, maybe a late charge?

I wouldn't FWH but would do a 60 minute addition but would keep it light. I don't think you want this too bitter.

I would do additions at 20 min or less to get some good flavor. Mine comes at the 20 min but I think you could go lower like at the 10 if you wanted more flavor.

I also dry hop.

For me, I think of soy-soon's being yeast forward beer's. The yeast will drive so much flavor that I wouldn't want to hide it by over hoping.

jlw said:

FromZwolle said:

now what to do about hops? first wort, 60 minutes only, maybe a late charge?

I wouldn't FWH but would do a 60 minute addition but would keep it light. I don't think you want this too bitter.

I would do additions at 20 min or less to get some good flavor. Mine comes at the 20 min but I think you could go lower like at the 10 if you wanted more flavor.

I also dry hop.

that sounds pretty good. i still like the idea of centennial in there and definitely fuggles. now i just need to decide which one to use as a late addition and which one as a dry hop.

jlw said:

In my recipe I use fuggles at the 60 and SG at the 20 and dry hop with the fuggles. The profile gives you spicey, woody maybe earthy aroma's.

So maybe you could go

Fuggles - 60
Centennial - 20 to 5 range for it's floral aroma's
Dry hop with centennial

that's probably what i'll do. might just dry hop with fuggle too. i really like a fuggle dry hop in a darker ale. but there's plenty of time to change my mind about that.

Yeah ... what jlw said

C_B said:

ceannt said:

Let the malt ... the roast ... and the yeast dominate

Oh my god. I'm so hot right now.

Beer porn will do that ......

I would like to see this recipe go drier. Take it 148! I dare you. No wait I double dog dare you.

Let that munich malt shine!

jlw said:

I would like to see this recipe go drier. Take it 148! I dare you. No wait I double dog dare you.

ceannt said:

And here I was just going to suggest he bump it up to 152.... since its darker ..

i was already torn between these two options. you're not helping.

ceannt said:

Let that munich malt shine!

:)

Yup ....

OK .... there is only one way to resolve this dilemma ........

Means a double brew day .... but fz is into those anyway

plus, i only have enough grain for the one batch.

ceannt said:

FromZwolle said:

plus, i only have enough grain for the one batch.

Or .... just the right amount of grain for 2 half batches .....

half batches are for jerks!

Best Malz Munich 7.0 lb
Best Malz Pilsner 2.5 lb
German Vienna 1.75 lb
Belgian Special B 4.0 oz
Chocolate Malt 2.0 oz


NAME AMOUNT TIME USE FORM AA
Fuggle United States 1.0 oz 60 min Boil Leaf 4.5%
Palisade United States 0.5 oz 15 min Boil Pellet 7.1%
Centennial United States 0.25 oz 15 min Boil Leaf 9.5%
Fuggle United States 1.0 oz 15 days Dry Hop Leaf 4.5%
Yeasts

NAME LAB ATTENUATION TEMP
Belgian Saison Yeast 3724 Wyeast 78.0% 70°F – 95°F

the only gripe, is the yeast choice. not really a fan.

if i used it again, i'd have to remember to keep the temps way higher than normal for the whole primary. other than that, it's a really nice beer. it has some good toffee, malty flavors from the munich and dark malts, but it's nice and crisp on the finish. the fuggle dry hop is melding well with the the rest of the flavor profile as well.

FromZwolle said:

Best Malz Munich 7.0 lb
Best Malz Pilsner 2.5 lb
German Vienna 1.75 lb
Belgian Special B 4.0 oz
Chocolate Malt 2.0 oz


NAME AMOUNT TIME USE FORM AA
Fuggle United States 1.0 oz 60 min Boil Leaf 4.5%
Palisade United States 0.5 oz 15 min Boil Pellet 7.1%
Centennial United States 0.25 oz 15 min Boil Leaf 9.5%
Fuggle United States 1.0 oz 15 days Dry Hop Leaf 4.5%
Yeasts

NAME LAB ATTENUATION TEMP
Belgian Saison Yeast 3724 Wyeast 78.0% 70°F – 95°F

I really like that grain bill