Multigrain Saison grain bill

Reads 816 • Replies 6 • Started Saturday, December 17, 2016 2:07:53 PM CT

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radarsock
beers 1226 º places 112 º 14:07 Sat 12/17/2016

Wow, it’s been pretty dead in here. I am attempting to brew a multigrain saison - any pointers would be appreciated.

I’ll be using Pilsner for its delicateness and I really don’t want to impart too sweet of a flavor. Neutral graininess is what I’m after so Pilsner is perfect.
I’ll be using both White Wheat and Flaked Wheat.
White (14.04%)
Flaked (10.53%)
Considering that I will not be using more than 20-25% flaked wheat, I thought that doing a cereal mash would ultimately be unnecessary.

Additional grains:
Flaked corn (7.02%)
Rye malt (1.75%)
Oat malt (3.51%)

Including the pilsner (63.16%), that’s all I’ll be using. I thought of also squeezing Crystal malt in there somewhere, but I really like my minimal grain-forward approach.

Was going to use Farmhouse Blend (White Labs 670) for the secondary, but it is also a great primary strain. What is everyone’s favorite saison yeast to use for a wheat-froward saison? French Sasion (White Labs 590) is another option but may not be available until much later.

thanks

 
DA
places 1 º 17:35 Sat 12/17/2016

Maybe try spelt instead of wheat? I would skip the crystal malt.

3724 is my favorite saison strain, but does stall on the first generations a lot, though you can finish out attenuation with another strain.

 
radarsock
beers 1226 º places 112 º 17:53 Sat 12/17/2016

Originally posted by DA
Maybe try spelt instead of wheat? I would skip the crystal malt.

3724 is my favorite saison strain, but does stall on the first generations a lot, though you can finish out attenuation with another strain.
I’d agree with skipping the crystal.

I know that spelt generally imparts, a dryer, tarter, overall earthier profile than their distant relative to T. aestivum.

Though I would like use wheat - so perhaps instead of swapping wheat for spelt, I’ll try and utilize both.

What has been your experience with spelt saisons?

 
DA
places 1 º 18:39 Sat 12/17/2016

I’ve used spelt quite a bit, sort of less doughy tasting in higher quantities, bit more earthy, at least to me. But also just sounds more interesting with the multi-grain name

 
radarsock
beers 1226 º places 112 º 18:54 Sat 12/17/2016

Originally posted by DA
I’ve used spelt quite a bit, sort of less doughy tasting in higher quantities, bit more earthy, at least to me. But also just sounds more interesting with the multi-grain name
It’s a perfect grain for saisons, thus using it won’t be a bad idea.

By "higher quantities", did you mean 40%+?

 
HornyDevil
07:58 Mon 12/19/2016

With that much flaked grain you’d better add a fair amount of rice hulls, unless you enjoy very slow or stuck sparges, that is. You’re right to want to increase your beta-glucan content in a beer like this, but you can do that by adding husked wheat malt without the worry of gumming up your grain bed.

 
StefanSD
beers 2449 º places 57 º 10:27 Mon 12/19/2016

Originally posted by HornyDevil
With that much flaked grain you’d better add a fair amount of rice hulls, unless you enjoy very slow or stuck sparges, that is. You’re right to want to increase your beta-glucan content in a beer like this, but you can do that by adding husked wheat malt without the worry of gumming up your grain bed.



hmm, good point about the flaked grains. Maybe drop the flaked wheat and replace with husked red wheat?

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