Gold Medal Saison

Man what a great recipe. I love tank 7 (I live in the KC metro) but I often avoid it because it only takes a few to get sideways lol. This woudl be an awesome, more sessionable alternative! Still a higher ABV beer, but not that extra 1% helps lol
 
Not a fan of tank 7. Just a little too funky for me.

Saison dupont. Now that is good!
 
Minbari said:
Not a fan of tank 7. Just a little too funky for me.

Saison dupont. Now that is good!
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I prefer SD to pretty much every saison... but it's the gold standard... it's also about 4x the price lol.
 
They aren't that hard to make if you can get the yeast.
WLP 590 if you want French and very dry. Pilsner, White Wheat, and sugar. Noble hops. Mash at 148. Start at 68 and work your way up into the mid 70s.
When they finish at 1.002 or below (and 590 will), it doesn't take much to get alcohol.
 
BilltownBrewingCo said:
Man what a great recipe. I love tank 7 (I live in the KC metro) but I often avoid it because it only takes a few to get sideways lol. This woudl be an awesome, more sessionable alternative! Still a higher ABV beer, but not that extra 1% helps lol
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BilltownBrewingCo said:
Man what a great recipe. I love tank 7 (I live in the KC metro) but I often avoid it because it only takes a few to get sideways lol. This woudl be an awesome, more sessionable alternative! Still a higher ABV beer, but not that extra 1% helps lol
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I've made the same recipe minus the sugar and that takes the abv down to almost 6%. if your efficiency is less than 77 that will lower the abv as well. if you go much lower that 6% ABV the recipe gets a little out of balance with the large amount of hops used.
Are you a KCBM member?
 
Randy64 said:
I've made the same recipe minus the sugar and that takes the abv down to almost 6%. if your efficiency is less than 77 that will lower the abv as well. if you go much lower that 6% ABV the recipe gets a little out of balance with the large amount of hops used.
Are you a KCBM member?
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I'm not. I live in Olathe but I do all my brewing up on my folks farm in Iowa. Unlimited space, full set of tools, and being able to ferment somewhere in not looking at it the whole time outweigh the convenience of doing it at home. I've never actually joined a club. Done some comps but I brew most of my beer for our big farm party in June.
 
Sandy Feet said:
They aren't that hard to make if you can get the yeast.
WLP 590 if you want French and very dry. Pilsner, White Wheat, and sugar. Noble hops. Mash at 148. Start at 68 and work your way up into the mid 70s.
When they finish at 1.002 or below (and 590 will), it doesn't take much to get alcohol.
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I agree! The simplicity is what makes them great imho!
 
Sandy Feet said:
They aren't that hard to make if you can get the yeast.
WLP 590 if you want French and very dry. Pilsner, White Wheat, and sugar. Noble hops. Mash at 148. Start at 68 and work your way up into the mid 70s.
When they finish at 1.002 or below (and 590 will), it doesn't take much to get alcohol.
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There is no such thing as a beer that is difficult to make. Especially if making alcohol is your goal. I'm sharing a recipe that is tried and true in multiple competitions for the brewers on this forum that like to enter competitions. For you to suggest all you have to do is throw some shit together and add Saison yeast is a little insulting.
 
I wasn't trying to insult, but there is more than one way to skin a cat, and Saisons are not that hard to make. Glad you posted the recipe, but not so glad you preferred the attack method vs. the discussion method that we usually have on the forum. People, the last time I checked, posted on a forum to discuss things, not to have absolutes.
Hey, it won a award, great, but some of that is not exactly traditional. Instead of having a fit, maybe you can discuss why you added the corn or why you didn't use a Belgian or German Pils or why you didn't use a liquid yeast. You don't need an attack posture on this forum. Take a chill pill.
My idea of a competition is taking it up to one of the brewery tap rooms:) I made one with a little lemon (thanks to the contributions of another poster on this forum) and it worked well.
 
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Now that I think of it, and please, anyone correct me if I am wrong from my memory or my reading, but wasn't a Saison a farmer's beer where the idea WAS to throw some shit together (whatever shit was available at the time) and add Saison yeast?
 
Saison these days is whatever people want it to be.

And it is very easy to make. I recently made 4 saisons. The first one was on purpose. The other 3 kept on showing up uninvited in various batches. All tasted like saisons. Damned stupid Belle Saison causing permanent contamination... Heck... one of the unintentionals just won a silver. It was supposed to be an APA but turned funky. People drink that stuff right up.
 
APA Saison sounds tasty:)
 
Sandy Feet said:
I wasn't trying to insult, but there is more than one way to skin a cat, and Saisons are not that hard to make. Glad you posted the recipe, but not so glad you preferred the attack method vs. the discussion method that we usually have on the forum. People, the last time I checked, posted on a forum to discuss things, not to have absolutes.
Hey, it won a award, great, but some of that is not exactly traditional. Instead of having a fit, maybe you can discuss why you added the corn or why you didn't use a Belgian or German Pils or why you didn't use a liquid yeast. You don't need an attack posture on this forum. Take a chill pill.
My idea of a competition is taking it up to one of the brewery tap rooms:) I made one with a little lemon (thanks to the contributions of another poster on this forum) and it worked Equiti Metro Station well.
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Brewed with a carefully selected blend of Belgian yeast, noble hops, and specialty malts, this Saison delivers notes of citrus, spice, and mild earthiness, balanced by a dry, refreshing finish.
 
I just use my weissbier grist and switch it to saison yeast. I enjoy it. I don't use sugar but can see that as traditional. Not sure why the 6 row is in the above recipe. It's not something I keep on hand so I would just increase the 2-row
 
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