End of Summer Saison

[spencerjanney@gmail.com]

Hello!

I have put together a recipe for an end of summer saison that I am excited about that I would like to highlight the naturally spicy characteristics coming from the three different sides of the brew, Rye in the grist, noble / herbal / spicy hopping, and floral / spicy phenols from from the yeast. I would love any feedback on the recipe that seems pressing! I am aiming for a slightly more complex, higher abv. and SRM version of your classic summertime easy-drinking table saison.

https://www.brewersfriend.com/homebrew/recipe/view/878183/cc-saison

 

[Bubba Wade]

What I see missing is something to lighten the body. I make quite a few saisons and use flaked corn, beet syrup, Belgian candy sugar, or cane syrup. This usually makes up 10-15% of the fermentables. I also am trying to get to a 1.003-1.005 FG. Traditional saisons are generally lighter bodied.

Carapils would generally not be used in a saison. You could substitute more two row or even wheat or flaked corn for part of this.