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Found 6 results

  1. Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison! So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast. Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻 Saison de Frais Weyermann Pilsner, 3 lb. Weyermann Vienna, 1 lb. Torrified Wheat, 0.13 lb. Flaked Rye, 0.13 lb. Aromatic malt, 0.25 lb. BrewMax Golden LME, 0.55 lb. Summit (16.7% AA), 0.2 oz., 60 min. Styrian Golding (2.6 AA), 0.5 oz., 20 min. Styrian Golding, 0.5 oz., 10 min. French Strisselspalt (1.2% AA), 0.5 oz., 5 min. Fermentis SafAle BE-134 Sorachi Ace dry-hop, 0.25 oz. on Day 12 Mash grains for 60 min. at 150-152 F. Mash-out at 168 F for 10 min. Sparge with hot tap water. Boil 90 min, hopping as noted. Chill wort to 70 F, aerate, and pitch BE-134. Hope for a Packer win. Ferment for 2-3 weeks. OG 1.065 IBU 28 SRM 6 ABV 6.8% Thanks for the beers Creeps and good luck on your future brews!
  2. I've never been interested enough about the MRB recipes with added canned fruit to bother trying one before. But the Dead and Berried Saison has really got my attention. I'll definitely be trying this one once I've knocked my brew queue down a bit.
  3. 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?
  4. 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.
  5. 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!
  6. 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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