Grains and adjuncts for saison

Discussion in 'Recipes for Feedback' started by Sunfire96, Aug 22, 2020.

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  1. Sunfire96

    Sunfire96 Well-Known Member

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    What are everyone's favorite specialty grain and adjunct additions to your saison recipes?
     
  2. Megary

    Megary Well-Known Member

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    Spelt.

    At 20% of the grain bill, I get a nutty, sweetness from it. I also think it helps with head retention and lacing.
     
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  3. Blackmuse

    Blackmuse Well-Known Member

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    Funny, I recently read about this grain and have been itching to try it! I'm thinking a dark lager of sorts with 10% spelt, 5% chocolate spelt, and a 5% split of wheat/midnight wheat malt... Hmm... Munich/Pilsner base?

    I've always been a fan of Special B or 120C myself.... Not sure what my true favorite is yet. (I suppose Munich II (when its not considered a base malt ;) ))
     
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  4. Pricelessbrewing

    Pricelessbrewing QA Software Tester
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    Personally I'm a big fan of spelt and flaked oats, but I always have unmalted grain as 20-30% of the grain bill, and the base malt is usually the lightest pilsner or two row I can find.
     
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  5. Sunfire96

    Sunfire96 Well-Known Member

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    Spelt sounds delicious. Would Victory accomplish something similar?
     
  6. Blackmuse

    Blackmuse Well-Known Member

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    I apparently missed the word SAISON! Sorry.
     
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  7. Megary

    Megary Well-Known Member

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    I don't think so. I think Victory would be a bit more toasty than spelt...if that makes sense. Still, I love Victory, and it could definitely work in a Saison, though I haven't ever tried it myself.

    I also like Triticale in a Saison, though I think its flavor characteristics are kind of hard to describe. Doughy? Bready? Earthy? I'm not doing it justice at all.
     
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  8. Sunfire96

    Sunfire96 Well-Known Member

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    Don't worry @Blackmuse I'll be knocking on your door when I'm ready to brew some lagers :)
     
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  9. Sunfire96

    Sunfire96 Well-Known Member

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    Due to the high ambient temps in Ca still, I've been brewing with voss kveik, but would like to try more saison-like grain bills to use with it. Right now I'm thinking 95% 2row, 5% victory, and cascade hops. It will probably ride the line between blonde and a farmhouse style ale.
    I'll be getting some pilsner malt and white wheat with my next LHBS order and can attempt to be more authentic :)
     
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  10. Sunfire96

    Sunfire96 Well-Known Member

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  11. Megary

    Megary Well-Known Member

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  12. Blackmuse

    Blackmuse Well-Known Member

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    @Megary Would a combination of victory and honey malt come closer to Spelt than just Victory? (Just curious)
     
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  13. Megary

    Megary Well-Known Member

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    This is only my opinion so take it for whatever you think it’s worth...

    I think a combo of Honey and Victory would be farther away from Spelt than Victory alone. I think of the sweetness of Spelt not like that of C-malts or Honey malt but more like what you might get from fresh bread. Not sugary sweet...but more of a bready, malty sweetness. Man that sounds ridiculous, but I don’t know how else to describe it. I think a mix of Vienna and Rye might be a better guess, but that isn’t right either.

    I get my Spelt from a craft malt house in PA and it has a reserved parking place in my malt cabinet. But I certainly can’t say that what I taste from the Spelt I get will be the same as another malt house’s Spelt.

    I definitely think Spelt is worth a try and I can see using it in American Pales, Wheat beers, definitely Saisons or Farmhouse ales. I wouldn’t be shy with using it either. I’ve found 20-25% as my sweet spot.

    I hate to be on an island here. I would love to hear from others who also often use Spelt.
     
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  14. Mark Farrall

    Mark Farrall Well-Known Member

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    For a traditional Saison I'm at about 15% pearled spelt and 5% rye. The rest pilsner.

    For a Saison where I'm adding a flavour late, like fruit or a dry hop, I'm 100% pilsner. I've got even less idea of the flavour contribution of the spelt than Megary, especially with that bit of earthiness from the rye. I changed to it instead of raw wheat as it's easy to get at the local nut shop and do prefer it to the raw wheat.
     
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  15. Blackmuse

    Blackmuse Well-Known Member

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    I have never tried Spelt myself - which is why I asked the question. The answer you gave is very descriptive and thus, I am glad I asked. It makes more excited to use it!

    Thanks Megary!

    (BTW - is your BF name pronounce Meg-ary or Me-gary? - or neither? lol)
     
  16. Sunfire96

    Sunfire96 Well-Known Member

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    I'm doing some last minute rethinking of my recipe (dangerous, I know, but I do it every time :/) Would adding 1/4 - 1/2 of a fresh lemon to the mash lower the pH too much? I would like some subtle lemon flavor, and I'm not sure 1 tbsp of lemon juice will carry it through, even in a 1.5 gallon batch. I don't want to enter the realm of sours, just a light lemon freshness to complement the tartness of the voss. And/or some lemon zest in the last 5 minutes of the boil?
     
  17. Sunfire96

    Sunfire96 Well-Known Member

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    @Blackmuse what's a good nickname for you in the forum? Muse? BM just seems too cruel...
     
  18. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Well-Known Member

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  19. Blackmuse

    Blackmuse Well-Known Member

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    A good question... Muse seems fine :)
     
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  20. Megary

    Megary Well-Known Member

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    https://www.homebrewersassociation.org/forum/index.php?topic=35202.0

    Check this out. Too bad the jerk that started that thread didn't follow through with checking his mash pH. Maybe he will next time, but knowing him, I doubt it.
    Interesting anyhow.
     
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