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Found 4 results

  1. Hey all! The perfect brewing time is now in AZ where the ambient temps are below 90 without AC power which means room temps and fermentation temps are in the 70s without ice packs ( I do have fridge capabilities to lager/cellar it). With that in mind I'm looking to make a Winter Saison for next year. I've looked on a lot of homebrew websites but there's a lot of variance in grains used- also there aren't a lot of comments on how the brew turned out. I'm looking for a darker saison, and plan on using star anise, coriander and cloves (lightly- I want the yeast to do the talking). I plan on aging for 10 months minimum. I'm a slightly above novice HB, I've done about 20 brews with 5 being all grain. And I'm looking for a simple to semi complex grain bill. A few recipes I looked at had 8+ grain additions. NB sells a Saison de Noel with 3-4 grain additives- I'm looking for around that up to 6, also hops? People have listed Fuggles, Kent Goldings, Hallertau, Magnum and everything in between. Anybody have any success stories/recipes to share?
  2. Nickfixit

    Blonde Saison

    I was looking to make a light lemony Saison so thought I might be able to from the Canadian Blonde HME. It has a low IBU so I can use extra hops to get the flavors I want and attain around 20 IBUs. I am aiming at about 5% ABV. I am looking at this as a recipe........ Comments? Saison. Mr B Canadian Blonde 13 IBU, 3.1-3.5 ABV, 1.89 lb HME 0.25 lb Pilsner DME 0.5 oz ~ adds 0.5 ABV 0.5 lb Wheat DME ~ adds 1.0 ABV 0.2 lb Vienna Malt LME or 4 oz Grain mash. (I have the LME on hand but worry about adding too much) ~ if LME adds maybe < 0.5 ABV? I need 7 IBUs (C. Blonde is 13 IBUs) - 0.5 oz each Strisselpalt and Saaz mixed. Boil and remove 0.5 oz 10 min. in DME (figuring about 4 Alpha acid calculates at 7 IBUs), add 0.5 oz at flameout for aroma. Yeast Wyeast 3711 - or T-58 or - Belle Saison. I have T-58 on hand. I used Belle Saison for the seasonal and I liked that but 3711 advertises a lemony character that I like and I got lemony in some Belgian beers and I have been trying to find for a long time. So I thought I would try it.
  3. I brewed this Saturday after giving @Creeps McLane and @HoppySmile!'s saison ideas much thought. This ended up being a Boulevard Tank 7 X More Cowbell mini-mash hybrid, with a couple of my own ideas thrown in for fun. Thanks guys!? Weyermann Pilsner, 2 lbs. Weyermann Vienna, 0.35 lbs. Flaked Wheat, 0.35 lb. Flaked Corn, 0.6 lb. Gambrinus Honey malt, 0.17 lb. Weyermann CaraBelge, 0.17 lb. Weyermann Acidulated malt, 0.17 lb. SD Sweet Clover honey, 0.75 lb. Mr. Beer BrewMax Golden LME, 1.1 lbs. Magnum, 0.25 oz., 60 min. Calypso, 0.3 oz., 15 min. Styrian Goldings, 0.25 oz., 7 min. Hallertau Mittelfruh, 0.5 oz. @ flame-out Danstar Belle Saison yeast 90 minute stepped mash starting @ 146 F for 50 min. ending with a 168 F mash-out. 60 min. boil OG per hydrometer was 1.080 +/- (Is it me, or are these experimental recipes starting to get just a little complicated?) See you in 18-21 days!
  4. MRB Josh R

    NEW RECIPE - Saison Du Miel!!

    Just in time for summer, we're releasing our newest recipe (by yours truly ), Saison Du Miel. It is a lower ABV saison than most commercial examples and is intended to be a session beer for hot summer days. Dry, crisp, and spicy, it's the perfect beer for your summer barbecues or camping trips. This is the first of many new recipes that we will be releasing in the coming days. Enjoy! http://www.mrbeer.com/saison-du-miel-recipe
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