Jump to content
Sign in to follow this  
RepSpec

Kit Saison (with fruit)

Recommended Posts

Hey guys

So the sour has gone on the back burner for a while, but have decided on a Saison as my next brew, after drinking a few of "bridge road Chevalier Saison"

However after looking at the coopers one, its probably a bit darker than id like (compared to the other one) but im open to suggestions.

Also would like to possibly add some berries to add a bit of sour/freshness to it.

After reading on here, ive come to this recipe, but again...ive very open to suggestions.

 

  • 1 × Australian Pale Ale (1.7kg)
  • 1 × Thomas Coopers Preacher's Hefe Wheat (1.7kg)
  • 1 × Coopers Light Dry Malt (500g)
  • 1 x 25g saaz (maybe)
  • 1 × 11g Lallemand Belle Saison Dry Yeast

Then add up to 1kg of frozen berries as a "dry hop" in some hop bags.

Questions...

-about the berries...unfreeze them, or throw them in frozen?

-cold crash after a few days with the berries in dry hop

-could it do without the Saaz?

 

thanks guys

Share this post


Link to post
Share on other sites

could you possibly trade out the APA for the Blonde or Cerveza kit to keep it a bit lighter in colour and in abv%???

Share this post


Link to post
Share on other sites

You could, but given you're planning on throwing in a kilo of berries I'm not sure of the real advantage as the skin contact with the berries will throw a hue into the beer colour anyway unless you are using a light skin coloured berry?

The following might give you some ideas...

Coopers DIY recipe: Blushing Blonde 

I hope this is helpful.

Cheers,

Lusty.

Share this post


Link to post
Share on other sites

Cool...yeah i hadnt thought of that. 

Like to try the saison recipe...so il just add the berries to that then i reckon. 

  • Like 1

Share this post


Link to post
Share on other sites

Good idea Repsec, 

Not sure what berries your using just stay away from strawberries as you’ll need about 75kg to impart anything on your beer. 

Belle yeast is a beast. Don’t put your fingers in the fermenting beer as you’ll probably loose a digit in the experience. Ha ha ha

Share this post


Link to post
Share on other sites

Was just going to use rasberries i reckon captain...keep it simple the first time. Had the guys on whirlpool suggest lactose to balance it...il try this way first and if its too tart...il try different ways.

Mmm beer-experimenting

Share this post


Link to post
Share on other sites
6 hours ago, RepSpec said:

Mmm beer-experimenting

dunno why anyone would suggest lactose in a saison.

Share this post


Link to post
Share on other sites

in order to balance out some of the tartness used given off by the berries was his response. My first time using fruit...so who knows

 

So going by the "blushing blonde" recipe it suggests to add the berries after only 1 day? Is this how you would do it, or would a "dry hop" still get the same results? As in taste, flavour etc

Will adding them early affect the brew? Ive read most people put it in after fermentation?

 

Share this post


Link to post
Share on other sites

To get full effect from the raspberries, place them in after fermented as the fermentation process will strip some flavour. 

Share this post


Link to post
Share on other sites

I wouldn’t add lactose either, I think Saison’s are meant to be a little tart, chrisp and refreshing. 

Also I would add the raspberries, day 1 taste a sample, give it another day and taste, see if it’s what you want, then pull them out. A day might add some colour but I’d think more like a few days to impart flavour 

Share this post


Link to post
Share on other sites
2 hours ago, RepSpec said:

in order to balance out some of the tartness used given off by the berries was his response.

still odd, i would think that would be desired not needing balancing out.

  • Like 1

Share this post


Link to post
Share on other sites

So gonna be brewing this soon...given the talk of the yeast...should it still need to be rehydrated? Or throw it in dry? 

Also brewing temps? I don't want crazy funk, so I'm assuming around 20-21c? 

Share this post


Link to post
Share on other sites

So put this down yesterday minus the saaz...didn't want anything conflicting with the raspberries. Had a look this morning...would have loved to seen the activity over night...it's already foamed up...doesn't seem to be rolling anymore...could it already be done? Not gonna test it just yet lol

Share this post


Link to post
Share on other sites

So just did a quick check of the gravity...and it's around 1020...

Should it have done more by now or am I expecting too much of the yeast? Smells like a Saison...I think I'm just getting impatient with it lol

Share this post


Link to post
Share on other sites

that's not long at all mate. what temp is it at?

Share this post


Link to post
Share on other sites

You should be prepared to age it quite a while to, that's just my only experience making one was that is shite when young but 10 months later is a good representation of the style, cheers 

Share this post


Link to post
Share on other sites

Sitting at temp controlled 21c Ben...

I've never used this yeast before (mainly use us05) so probably just a bit toey with this brew

Share this post


Link to post
Share on other sites

so i was a bit pushy on this one...tested today (1 week) and its around 1008.

Next is to add the berries..ive got 2 hop sacks, so going to seperate them into the both bags and put them in...

Now put them in frozen, or thawed out a bit.

Then leave them in for a few days...then CC for the rest of the week and bottle on the weekend (as its seems really cloudy and gunky compared to other brews)

Should i leave the berries in while CC or take them out?

Share this post


Link to post
Share on other sites

Hi Guys ,

what if i use :

           1 × Thomas Coopers Preacher's Hefe Wheat (1.7kg)

           1 × Coopers Light Dry Malt (500g)

          5 Bananas into a back of 23 L 

Do you think it will give good taste ? more alcohol because of the sugar inside the bananas ?

Regards.

Share this post


Link to post
Share on other sites

ive tried a banana beer a long time ago...tasted like brown off bananas...

better minds here would be able to answer that mate

  • Like 1

Share this post


Link to post
Share on other sites

You could probably get a banana flavour by fermenting it at the appropriate temp to get the yeast to throw that flavour. Somewhere in the mid 20s but I stand corrected on that. 

Wheat beer ain't my thing and banana flavours I hate even more in beer, so that's something I keep out rather than try to get.

  • Like 1

Share this post


Link to post
Share on other sites

Just bottled this...wow...already want to start drinking it. Tried a sample because it smelled so great. Great tart, raspberry flavour. The a hit of the yeast flavour, not too funky though (brew temp 21) but still good. 

Great red colour to it as well...hope it ages well...is it 2 weeks yet???

  • Like 1

Share this post


Link to post
Share on other sites
5 hours ago, RepSpec said:

Just bottled this...wow...already want to start drinking it. Tried a sample because it smelled so great. Great tart, raspberry flavour. The a hit of the yeast flavour, not too funky though (brew temp 21) but still good. 

Great red colour to it as well...hope it ages well...is it 2 weeks yet???

Looking forward to your tasting notes and a photo of this bad boy in 13 days ha ha ha

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×