Beer Forum

Need Recipe for WL 565 ..

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter. Attenuation: 65-75% Flocculation: Medium. Optimum Fermentation Temperature: 68-75° F. But yinz new all of that.

Any ideas? Oh, My LHBS doesn't have Belgian Pale. Will Pilsner work?

yinzer wrote:Need Recipe for WL 565 ..

Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. Known to be a slow starter. Attenuation: 65-75% Flocculation: Medium. Optimum Fermentation Temperature: 68-75° F. But yinz new all of that.

Any ideas? Oh, My LHBS doesn't have Belgian Pale. Will Pilsner work?

Here is a recipe I made a couple of time that came out really good.

Bugeater Saison

8.25 lbs Pilsner malt
1.25 lbs Munich malt
1.25 lbs Wheat malt
0.50 lbs Biscuit malt
1.25 lbs Turbinado sugar (added to boil)

Mash @ 150°F for 90 min.

3.0 oz Czech saaz first wort hopping
1.5 oz Goldings 60 minutes
1.5 oz Czech saaz dry hop

I added 1 gram grains of paradise and 0.2 oz of bitter orange peel at 5 minutes before flameout. Next time I think I will double the grains of paradise

I pitched a 1 liter starter with WLP 565. Primary fermentation went 2 weeks at 85-90°F followed by another 3 weeks in secondary at around 80°F.

This is the beer I brew in the summertime when my fermentation fridge is full. I turn off the A/C to the brew room and I have no problem maintaining the temperatures.

Hope this helps.

Wayne
Bugeater Brewing Company

BugeaterBrewing wrote:I pitched a 1 liter starter with WLP 565. Primary fermentation went 2 weeks at 85-90°F followed by another 3 weeks in secondary at around 80°F.

This is the beer I brew in the summertime when my fermentation fridge is full. I turn off the A/C to the brew room and I have no problem maintaining the temperatures.

Hope this helps.

Wayne
Bugeater Brewing Company

Thanks Wayne,

I think I'm screwed though with those temps. Right now my warm room is my bathroom where I'm trying to get some bottles to carbonate. I have a high watt lamp on 24/7 and my thermometer is a glass is showing 78. Maybe I could put in an electric heater and pump it up some more. Are you talking ambient?

for a saison you want some high ferm/ambient temps. Dupont ferments in the 90s I have heard that the saison yeasts can be really slow, and the high temps help it along. this beer should finish below 1.010. IMO

ionia_ales wrote:for a saison you want some high ferm/ambient temps. Dupont ferments in the 90s I have heard that the saison yeasts can be really slow, and the high temps help it along. this beer should finish below 1.010. IMO

Yeah.. almost blood warm

I'm sure I'll figure out a way to get those temps up there. I see that you used a heating pad in one post. Can I wrap one around the carboy and how hot do you go? I don't want to steress the glass.

The yeast is already a month old. I need to use it.

Wayne's recipe for Saison is a good one. I have drank the beer myself. And I truly do believe that this strain needs to have higher than normal fermentation temps (80-85F minimum). I have gotten this both from experience with the yeast and from Markowski's book Farmhouse Ales which is an invaluable resource for brewing this style. Another option for maintaining the needed fermentation temps is to put the fermenter in a box with a heater and monitor ambient temps.

I just put the heating pad on low and put it on the side of the fermenter and wrapped a coat around it. I also gave the carboy a little swirl after it had been on for 30 minutes.

I have been more aggressive w. my bucket though.