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> Saison, Complete kick ass recipe.
Big Harry Deehl
post Oct 3 2006, 07:19 PM
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So simple and perfect. A must brew.

In the spirit of Saison du Pont, 100% pilsner

OG 1.056 FG 1.006

11 3/4 lbs Weyermans Pilsner

1.5 oz Mt. Hood @ 60 mins
1.5 oz Mt. Hood @ 20 mins
1 oz Mt Hood @ 5 mins
TOTAL 38 IBUS.

MASH
144 90 mins
152 another 1 hour

1/2 package seeds of Paradise @ 10 mins

WL Saison yeast 565 (and I added the dregs from a Chimay Grand Reserve ... blue bottle ...for giggles)

Ferment @ 78

TRUST ME! FABULOUS!
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pyro701n
post Oct 3 2006, 07:23 PM
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what is the reasoning behind the 2 stage rest??
does that second hour actually do anything?
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ericd
post Oct 3 2006, 09:43 PM
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Mt Hood and any nice base malt makes a good beer.
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Big Harry Deehl
post Oct 3 2006, 11:54 PM
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QUOTE(pyro701n @ Oct 3 2006, 07:23 PM) *
what is the reasoning behind the 2 stage rest??
does that second hour actually do anything?


My thoughts on this may be flawed, but here it goes.....

Saisons (and Belgians in general) have freaky low final gravities. Therefore, you need to create a very fermentable wort.

The 144 mash would be a temp to get good Beta Amaylase action and make a very fermentable wort. I figured if there were any complex sugars that needed further breaking down, I would give the Alfa Amylase a shot at it while still not denaturing the Beta (thus the 152).

Made sense to me.

Here is what Palmer says about the topic. He says the optimum temp for both enzymes is 153. Other sources say 152. I hit 152 and was happy there.

link
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tripel666
post Oct 4 2006, 07:57 AM
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I like the recipe. May have to try this one, thanks.
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JMUBrew
post Oct 4 2006, 09:38 AM
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Don't think I could pull off the 2 step with my setup, but it's worth a shot! (IMG:style_emoticons/brewboard/smile.gif)
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rabidcat
post Oct 4 2006, 03:00 PM
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Looks like a good excuse to use up that sack of pilsner. I think i'll give this one a shot
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JMUBrew
post Oct 4 2006, 04:05 PM
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Exactly!
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pyro701n
post Oct 4 2006, 08:55 PM
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yeah thats the tricky part about the enzymes
beta works best when it has alot of ends to work on, and the best way to get alot of ends is to optimize the alpha rest

so it would be best if you could do a 154ish, and then a 145ish rest but once you have gone into the alpha range, you are denaturing the beta enzymes

however if i do this recipe (which i really want to do) i think i will just do a single rest at 150 F for 90 minutes
but that is just cause it saves me an hour and i think i will still get a very fermentable wort (from the lower temp and the extended time, as compared to my normal mashes)


i would still be interested to see other peoples views on this 2 stage mash though
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Big Harry Deehl
post Oct 4 2006, 10:12 PM
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QUOTE(JMUBrew @ Oct 4 2006, 09:38 AM) *
Don't think I could pull off the 2 step with my setup, but it's worth a shot! (IMG:style_emoticons/brewboard/smile.gif)


...just dip some of the mash into a sauce pan and heat / boil it and then add it back to the mash.



Otherwise known as a decoction.

...or


add boiling H2O until you raise the proper amount. Easy.
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Kind_Gnome
post Oct 5 2006, 07:55 AM
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QUOTE(Big Harry Deehl @ Oct 3 2006, 08:19 PM) *
1/2 package seeds of Paradise @ 10 mins


Do you happen to know or take a guess at how much by weight your 1/2 package was?
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Big Harry Deehl
post Oct 7 2006, 12:22 PM
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I think the package was 2 grams. It came from the LHBS. Their site says 2 grams.
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mr_bungalow
post Oct 16 2006, 10:42 AM
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How do you maintain a temp of 78 for an extended period of time?
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Pseudolus
post Oct 16 2006, 10:52 AM
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When I did my Saison, I put the fermenter into a largish tub of water. I then put an aquarium heater into the tub. This was in my garage over the summer, and I had no trouble holding it in the low 80s - in my basement, now that it's cold, I'd expect high 70s would be quite achievable.

In fact, I really need to do another saison....
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blktre
post Oct 16 2006, 11:17 AM
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Add some white table sugar to the fermentor after the main ferment subsides. This will dry out your Saison to or below 1.010. Mine usually get down to 1.006-8......
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