Odonata Saison Recipe

[psionic1]

I am planning on brewing the recipe given during the Sunday Session Odonata interview. My recipe is not exactly like theirs in terms of percentages, because it felt easier, and a little saner to round up or down the QTYs, vs. trying to nail each percentage that he gave.

Looking for feedback on the fermentation, as the only other saison I ever brweed was a total disaster, getting stuck at 1.020 and never finishing even after warming it up and throwing some 1056 at it.

This time, I was planning on fermenting warm with the 565 (1600 ml starter), then about 3/4 of the way through, when things look like they are slowing down (but not stopped) pitching a 1000 - 1200 ml starter of 001 in there to get it to finish.

I will be fermenting in my 6.5 Minibrew conical (so many mixed reviews on this thing, but I could not be happier with it). I basically chucked the stand it came with by taking the legs/supports and attatching them to a 5 gallon bucket. By a happy coincidence, the bucket opening is the perfect size for the conical to sit in. Then cutting a hole in the side of the bucket to access the ports. Now it's more like the stands that their bigger conicals come with. The advantage to this other than increased stability is that I can put my heating pad in the bottom of the bucket and heat up my fermentation.

Here's the recipe I put together - Comments welcome:

90 minute boil

6.25 lbs. Pale Malt(2-row) Great Britain 1.038 3
4.00 lbs. Wheat Malt Belgium 1.038 2
1.50 lbs. Melanoidin Malt 1.033 35
0.75 lbs. CaraPilsner France 1.035 10
0.75 lbs. Special B Malt Belgian 1.030 120
0.50 lbs. Sauer(acid) Malt 1.035 2
0.25 lbs. Flaked Oats America 1.033 2

30.00 grams Goldings - E.K. Pellet 4.75 21.8 60 min
34.00 grams Goldings - E.K. Pellet 4.75 4.1 5 min

White Labs WLP565 Belgian Saison I
White Labs WLP001 to finish

Mash at 148 - Batch sparge

Chalk and Gypsum for water adjustments using John P. R.A. worksheet

[yellowthere]

You may want to consider using wyeast 3711 if you are worried about attenuation. That yeast is a monster. Everyone seems to get really good attenuation from that one.

[psionic1]

Thanks. I will definately try that on the next batch.

What do you think about doing a starter vs just pitching the vial of 001 at about 3/4 of the way through? I am a little worried about over pitching since I already have a good amount of the 565 in there.

Anyone have experience pitching a secondary yeast part way through?

[thatguy314]

Thanks. I will definately try that on the next batch.

What do you think about doing a starter vs just pitching the vial of 001 at about 3/4 of the way through? I am a little worried about over pitching since I already have a good amount of the 565 in there.

Anyone have experience pitching a secondary yeast part way through?

Don't. It won't be able to handle the alcohol. However, you can make a small starter just so the yeast gets active and pitch that when you're most of the way through, that would work.

[psionic1]

That's what I was originally thinking. Like maybe an 800mil starter, and pitching when fermentation is diminishing on the 565.

[aquariumdrinker]

I would suggest replacing the Pale Malt with Pils and mashing @ 145F if you having attenuation concerns.

[psionic1]

I would suggest replacing the Pale Malt with Pils and mashing @ 145F if you having attenuation concerns.

I debated on using pils malt vs pale malt, but decided to go with the recipe as given for the first time out. A lot of my early beers came out terrible because I started changing recipes before I even brewed the original. These days I try to brew the recipe, then change only 1 or 2 things the next time out.

[thatguy314]

I think that might be a lot of crystal malt in the recipe (considering you want it to get very dry). Special B, in particular, can get very cloying with large amounts. I'm not sure I'd say that's too much per se, but it's a lot for a beer you're worried about attenuation with.

Also, IMO, and I would hazard to guess the opinions of others, the best examples of saisons don't have a significant caramel flavor. If present, it should be more of an accent. I'd tone it down. I used 0.5# in the dark imperial saison I had at BNA (out of 14# grain and 1.5# sugar) and that was about as caramelly as I thought acceptable, and it attenuated 90% w/3711. If you're going to use the belgian saison strain, it'll end up fairly carmmelly and sweet for style. I might still end up a good beer, but it might not be a good saison.

Just some food for thought in this recipe design.