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Cottage House Saison

200 calories 17.6 g 12 oz
Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:
4.00 (1 Review)

Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created Monday July 27th 2020
1.061
1.011
6.6%
34.0
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Finland - Pilsner Malt9.25 lb Pilsner Malt 37 2 71.2%
1.75 lb American - White Wheat1.75 lb White Wheat 40 2.8 13.5%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.8%
0.25 lb American - Victory0.25 lb Victory 34 28 1.9%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 1.9%
1 lb Honey1 lb Honey 35 2 7.7%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.33 oz Millenium0.33 oz Millenium Hops Pellet 16.3 Boil 60 min 18.87 14.2%
1 oz Crystal1 oz Crystal Hops Pellet 3.8 Boil 30 min 10.25 42.9%
1 oz Crystal1 oz Crystal Hops Pellet 3.8 Boil 10 min 4.83 42.9%
2.33 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.25 gal BIAB single influsion Infusion 148 °F 90 min
0.5 gal BIAB "sparge" in bucket Batch Sparge 165 °F 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2.20 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
1.20 g Gypsum Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 6.3 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Cville Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61.8 11.1 29 94.1 88.7 0.2
Mash Chemistry and Brewing Water Calculator
 
Notes

Tweaked this popular recipe: https://www.homebrewtalk.com/threads/cottage-house-saison.254684/

1.5 tsp fresh ground black pepper at 5 min, 1# honey added at 1 min

Mash temp dropped too low (was 145 for 45 min), reduced efficiency (expected 68%, only achieved 63%)

68 deg for 4 days (sitting in bath of water, will let slowly self rise), then bring up to 78 for 3 weeks, return to 68 for 1 week. No secondary. Bottle at ~4 weeks, bottle condition for 6 weeks.

FG was 1.003, WY3711 is a beast! 7.5% ABV, higher than expected.

First tasting at 2 weeks bottled: Pretty dang good! Looking forward to enjoying them after another month of conditioning. So far, nicely balanced, the driving flavor is the yeast (which I love), and definitely left me wanting more. It definitely hid the 7.5% ABV and is an excellent saison!

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-09-08 18:44 UTC
Discussion about this recipe:
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Adam S 12/28/2020 at 05:05pm
4 of 5

This beer was good. Good enough to want 1 or 3 more, but not good enough to make again without tweaking quite a bit.

After 2.5 months (1 month in fermenter, 1.5 months bottled), had a dark straw color, thick head that lingers forever, and great aroma that was yeasty with slight citrus and hoppy notes. The flavor/body is why this beer wasn't excellent for me. The body, despite the FG, was medium bodied, and I prefer dry, light bodied saisons. Also the flavor was a bit too dark tasting for my preferred saison style, with some toasted bread crust and nutty flavors. While great in many styles, I would replace the Victory and Caramunich with Vienna next time. Lastly, this beer was too citrusy for my preference. Not sure if it was the Crystal or the Wyeast 3711, I've used both before and didn't get this much citrus... maybe the combination of the two. This beer definitely hides the 7.5% ABV, and even after 1-2 it's easy to reach for another. Next time, I would do the malt swap mentioned earlier, aim for a lower S.G. so it doesn't finish at 7.5% (I prefer 6% for saisons to keep them more crushable!), and try different hops to lower the citrusy aftertaste.



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