A Different Saison

[Sandy Feet]

I tried toying with an idea that didn't work out so out getting the keg clogged, but I was looking at some recipe guidelines. What I found is that a Saison can have up to 20% Vienna. Has anyone tried a high Vienna content Saison? This is just for looking out in the future at some point, but I like the idea. I think I have better luck with the French yeast strain, so I may go back to that next time.

 

[Megary]

I don't use Vienna when making a Saison/Farmhouse, but I can't see any reason why it wouldn't work. And I don't think 20% is all that high for Vienna, but that's just me. Honestly, a Saison is mostly about the right yeast and properly handling fermentation, so whether you use Pilsner + Munich or Pilsner + Vienna, I doubt anyone would know the difference. Good luck with it, I do love a good Saison.

 

[Dave Y]

I’m intrigued by this. I use Pils & Munich 1, but I could easily swap out the Munich for Vienna.

 

[FleetingSmoke]

Oh good, another idea to add to my menu of new recipes to try. It does sound very interesting that is for sure.

 

[Sandy Feet]

I haven't quite got my Belgian down. The French yeast is more predictable. Predictable, in that it it will be drier than hell. 1.002ish dry, and it has a nice character. I have been wanting to shake things up a little with a Saison. I did a lemon one that I liked. I did a blueberry one that I liked. I was trying to do late addition Saaz with this one and a small dryhop, but that clogged the living shit out of my keg. I have to work for the beer at this point.
I had one at a brewery that is now closed. I loved it. It was a little darker in color, and a little breadier which is why I started thinking about going heavy on the Vienna.

 

[Minbari]

I don't use Vienna when making a Saison/Farmhouse, but I can't see any reason why it wouldn't work. And I don't think 20% is all that high for Vienna, but that's just me. Honestly, a Saison is mostly about the right yeast and properly handling fermentation, so whether you use Pilsner + Munich or Pilsner + Vienna, I doubt anyone would know the difference. Good luck with it, I do love a good Saison.

Agree with this. Saison has such bright, sour flavors. Willing to bet malt content has very little impact

 

[Hawaiian_Robots]

I use about 30% Vienna, 50% pils as well as wheat at 14%, melanoidin 5% and 1% acidulated. I also use nobility hops and the BE-134 yeast from fermentis.

I started out with a different grist when I first started doing saison which has a much smaller % Vienna (10%) but started experimenting with more Vienna and less pils before landing on this which is now my go to.

I really love this recipe, makes a great beer.

 

[Sandy Feet]

I started thinking about this shit again because I had a VERY good one last weekend. The brewer was using a different yeast than I can get, but it did have a bit darker color and just a hint of some breadyness/maltiness to it. I would like to do something like that at some point. I know going Crystal is not to style, but I wonder if there is a way to get the character and still leave a little something, something.

 

[Dave Y]

a bit darker color and just a hint of some breadyness/maltiness to it

Off the top ... Munich, biscuit or victory with the right yeast.
Phenolics or no?

maybe Pils, a small percentage of biscuit and some Lutra Kveik would be a start. Some Noble-ish hops and bada bing, bada bang You’ve got something.
If not Lutra, French Saison or some of the belgian yeasts would net a good aroma and I think still play nice with the malt.

 

[Sandy Feet]

If I do it again, it will be French liquid. The biscuit and Munich might be a nice touch.

 

[Sechelter]

I tried toying with an idea that didn't work out so out getting the keg clogged, but I was looking at some recipe guidelines. What I found is that a Saison can have up to 20% Vienna. Has anyone tried a high Vienna content Saison? This is just for looking out in the future at some point, but I like the idea. I think I have better luck with the French yeast strain, so I may go back to that next time.

 

[Sechelter]

Funnily, my very first all-grain Saison was about 33% Vienna. I don’t recall where that inspiration came from. I later made a couple very similar beers without the Vienna, and while still tasty, have reverted back to having some Vienna in the grain bill. Highly recommend.

 

[Dave Y]

It should give you a little more leeway with hops

 

[Sandy Feet]

I hooked up the floating dip tube last night, so I might have a solution for high, late addition hops in the future.