Recipe Exchange

[Shawn, the Beer Philosopher]

I figure most respectable homebrewing forums have a topic for recipe exchanges, so I thought I'd add one since I'm in the market for some feedback on my latest endeavor ... how convenient, huh?

I'm finally getting around to brewing my saison, but I'm faced with a couple of challenges. For one, a new 3 week old son who is (rightly) occupying the vast majority of our time. And, two, I have some ingredients on hand I'd like to utilize that I might not otherwise in a saison recipe. I think they'll work, and it won't be a stretch for this flexible style, but I thought I'd get some feedback. Does this recipe (Beersmith) look okay to you guys? As you can see, due to time limitations and the stuff I have on hand, I'm brewing an extract batch this time 'round (full boil, so I can keep the SRM # down, of course):

Amount Item Type % or IBU
3.15 lb Pilsner Liquid Extract (3.5 SRM) Extract 37.95 %
3.15 lb Wheat Liquid Extract (8.0 SRM) Extract 37.95 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 6.02 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 19.2 IBU
0.50 oz Hallertauer [4.80 %] (30 min) Hops 6.6 IBU
0.50 oz Hallertauer [4.80 %] (15 min) Hops 4.2 IBU
1.00 oz Ginger Root (Boil 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
10.00 gm Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 12.05 %
0.50 lb Light Agave Nectar (1.5 SRM) Sugar 6.02 %
1 Pkgs Saison Ale Yeast (Wyeast 3711 French Saison) Yeast-Ale

A couple of notes, and a question or two ...

I want to use this organic light agave nectar I have, but I'm a little unsure about its potential O.G. Rob, aren't you using light agave in a batch you're doing? Any insight? I estimated the SRM contribution at 1.5 SRM ... too light?

I'll be pitching a 1000ML starter I'll make from the seasonal Wyeast strain and plan to notch up the fermentation temp slowly over a week or two, topping out at about 85 degrees.

Right now, I'm thinking long primary fermentation and no secondary ... thoughts?

Finally, any suggestions on a second pitching of yeast if my initial strain doesn't attenuate down as far as it should for the style?

Est Original Gravity: 1.056 SG
Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.23 % Actual Alcohol by Vol: 5.22 %
Bitterness: 30.0 IBU Calories: 252 cal/pint
Est Color: 8.7 SRM Color:

I'd actually like it to get down to something closer to 1.012 ...

Okay, so this isn't so much a recipe submission for exchange as it is a cry for help, I suppose ... so whatta ya think, can I piece this frankenstein beer together?

[Rob DeNunzio]

Better late than never. You've probably already brewed this, haven't you? If not...

The agave gives hardly any color. It's pretty great stuff. I got a nice pineapple/lychee thing from it in the last batch I used it in, which went great with the yeast profile. We used a whole pound - 1/2 a pound is more than safe.

I actually do recommend a secondary for this one only because it's such a peculiar yeast strain and can get so sluggish near the end. I'm much more relaxed waiting these extra few weeks for the yeast to knock out the last of the sugar when it's sitting in a (relatively) lees-free environment. Which leads to your next question - I wouldn't re-pitch. Just wait. And don't stop waiting until you really see the numbers dropping. You can get FGs that are below 1.010 pretty easily if you're patient.

Looks like a good recipe, though. Looking forward to hearing how it all comes together!

[Ray Grace]

Ditto to what Rob has said. After two weeks in primary, I racked to secondary, had no visible activity for a week and than it started up again and has been showing steady activity for a week plus, very, very finicky yeast. Recipe looks great to me and well within the very broad style guidelines for saison and definitely meeting the Insatiator guidelines.

[Shawn, the Beer Philosopher]

Thanks much for feedback guys, and sorry for the delay in responding! I respect both of your opinions greatly, so this helps a lot. I'll actually be brewing this one on Saturday afternoon, so I can still implement your advice. I'll plan to do a secondary, and I'll be patient with the yeast ...

Thanks again!