High Gravity Saison

[Afterlab]

Mash low. Around 148F. Replace some of your grains with {gasp} flaked rice, like The Bruery does in their tripel. (and yet they aren't an adjunct brewer, guess that's why they pay BA dues)

I used that very same tip from Patrick Rue on an American Citrus Hopped Tripel I made last year and I must say it turned out fantastic. 72% Pils, 15% Flaked Rice, 7% Table Sugar during fermentation, 3% Munich and 3% Aromatic. While I personally would never want to use rice in a lager, I could see myself using it again in a Saison, Blonde or Tripel.

[NYCbrewing]

Mash low. Around 148F. Replace some of your grains with {gasp} flaked rice, like The Bruery does in their tripel. (and yet they aren't an adjunct brewer, guess that's why they pay BA dues)

I used that very same tip from Patrick Rue on an American Citrus Hopped Tripel I made last year and I must say it turned out fantastic. 72% Pils, 15% Flaked Rice, 7% Table Sugar during fermentation, 3% Munich and 3% Aromatic. While I personally would never want to use rice in a lager, I could see myself using it again in a Saison, Blonde or Tripel.

I have never used flaked rice. my current bills looks as follows:

Munich - 10.64%
Flaked wheat - 12.77%
Pils - 51.06%
belg two row - 17.02%

and after primary I will be adding Candi Sugar of 8.51% and some oak cubes.

[Afterlab]

Your projected final gravity may be on the high side because of the 12% wheat and 10% Munich you have. The wheat is going to add a large dose of proteins and mouthfeel to your beer and the munich will add a decent amount of malt sweetness and mouthfeel. Perhaps experiment and cut back on these some and you may find yourself with a lower projected final gravity.

I'm not sure you really need to spend money on light candi syrups or candi sugars. Save yourself the money and just use table sugar. Same thing, only cheaper and equally effective. The dark candi sugars provide some additional flavors but the lighter stuff does not provide much if anything in the flavor department.

Depending on how dry this saison becomes, you may want to be conservative on how much oak you add. I've made the mistake of adding 1 ounce of oak to a dry beer and oak flavor and tannins were beyond overwhelming.

Good luck and make sure to send us a bottle

[spiderwrangler]

Depending on how dry this saison becomes, you may want to be conservative on how much oak you add. I've made the mistake of adding 1 ounce of oak to a dry beer and oak flavor and tannins were beyond overwhelming.

Depends on the beer and the amount of time. I've used as much as 4 ounces of oak and been just fine, but that was in a American Old Ale...

[Willys]

I brewed a dubbel a while back with a friend. We had intended to use abby yeast but the vial he bought was rather old and we didn't notice till it was too late to do another starter so we pitched our starter and another vial. When the beer attenuated to 1.002 I thought it was infected.Turns out the second vial was saison yeast. Combining the two yeasts seemed to work really well because both strains were able to reproduce under optimal conditions but the saison was able to take over once the abby died out.

With the sugar additions yi u can stagger them over a few days and be sure to rouse your fermenter. This will dry your beer out a lot more.

[dstar26t]

Listen to the Session with Jason Yester from Trinity.

[CRBrewHound]

Depending on how dry this saison becomes, you may want to be conservative on how much oak you add. I've made the mistake of adding 1 ounce of oak to a dry beer and oak flavor and tannins were beyond overwhelming.

Depends on the beer and the amount of time. I've used as much as 4 ounces of oak and been just fine, but that was in a American Old Ale...

Yeah but an Old ale has the flavor profile that can support the oaking. I think afterlab maybe right with something as delicate as a saison. Oak is really going to shine through on that style.

[BrewerJ]

I dont think anyone has mentioned this yet. If the beer doesnt reach desired FG i would add a pitch of brett to help reach desired dryness and it will aid in the complexity of the beer. I like brett b in saisons but if you want it to be fruitier you could go with brett C or Trios.