French Saison Recipe?

[Flynner]

So I picked up a pack of Wyeast 3711 French Saison because I've never had this style and I am very interested in trying it out. I'm wondering if anyone has a good Classic French Saison recipe that is a good representation of the style. I'm looking to do a 5-6 G all-grain batch.

Cheers!

[mr x]

I'm not sure there is such a thing as a classic recipe, but you can start looking here:

http://www.brewnosers.org/forums/viewto ... f=4&t=2702" onclick="window.open(this.href);return false;

[Flynner]

Thanks for the link! I suppose when I said classic I did mean basic.

[Flynner]

I did some searching and I found this recipe over on HBT http://www.homebrewtalk.com/f71/cottage ... on-254684/. I think that this probably pretty close to what I was looking for, although I think I will replace the honey with candi sugar. I was looking to avoid anything with a lot of spices and to focus more on the flavors from the yeast. I also need to find something to replace the sorachi ace but there doesn't seem to be much information on a good sub for it.

[mr x]

Why would you consider that recipe closer to what you were looking for?

Sent from my Nexus S

[Flynner]

I'm basing that on the guys description of the beer. What I was looking for originally was a "this is what a saison should taste like" recipe, but now I'm not sure that actually exists. What I think I was really looking for was a basic recipe that highlighted the flavors that are imparted by the yeast so I would know what I am getting into if I decide to brew a recipe that highlights flavors from other spices or fruits. This recipe seems to do what I am looking for. However, I could be way off on this due to my inexperience.

[Dirt Chicken]

Not sure if this helps, but i ran across this pdf from "ZYMURGY Magazine" outlining some different types of Saisson brews, some history, yeast characteristics and some recipes to tinker with!

MJzym08_Saisons.pdf

[berley]

Not sure if this helps, but i ran across this pdf from "ZYMURGY Magazine" outlining some different types of Saisson brews, some history, yeast characteristics and some recipes to tinker with!

MJzym08_Saisons.pdf

Good article. I brewed the Printemps recipe with the Wyeast 3711, and it came out pretty tasty. High-ABV, but still quite drinkable.

[Flynner]

Thank you! I will definitely read the article this evening.

[mr x]

I'm basing that on the guys description of the beer. What I was looking for originally was a "this is what a saison should taste like" recipe, but now I'm not sure that actually exists. What I think I was really looking for was a basic recipe that highlighted the flavors that are imparted by the yeast so I would know what I am getting into if I decide to brew a recipe that highlights flavors from other spices or fruits. This recipe seems to do what I am looking for. However, I could be way off on this due to my inexperience.

You're more likely to be way off from getting information on brewing from homebrewtalk.

[Flynner]

I'm not too familiar with the site. It always seems to be where Google takes me. I guess I should be more wary of trusting strangers on the internet.

[chalmers]

You can trust us, I promise!

[Cheesehead]

I sampled some of Berley's printemps. Pretty tasty is quite an understatement. It's the next batch I'm brewing.

[dean2k]

Not sure if this helps, but i ran across this pdf from "ZYMURGY Magazine" outlining some different types of Saisson brews, some history, yeast characteristics and some recipes to tinker with!

MJzym08_Saisons.pdf

I'll take that! Cheers.

[GAM]

WTF!!

Sandy

[mr x]

Yes, WTF? lol

[CorneliusAlphonse]

There had been a spam here, someone deleted it I guess