Cedar Rapids Brewing Society

I first heard about this style on Basic Brewing Radio, and read about it in depth on Hors Categorie Brewery. Originally brewed for the miners in Belgium, it could be called Saison's Urban Cousin. Light, refreshing, and well, Belgian. Here's my bastardized version that came out pretty good, although simple.

Batch size: 5 gal
OG: 1.041
FG: 1.006
ABV: 5%

Fermentables:
- 4.5lb Vienna
- 1lb Wheat malt
- 8 oz Flaked Wheat

Hops:
- 0.8oz Santiam; 60 min; 18.7 IBU
- 1oz Santiam; 15 min; 11.6 IBU
- 1oz Santiam; Flameout

Yeast:
- WLP565 Belgian Saison I, no airlock, just foil during primary fermentation

Single infusion mash @ 152 for 60 min.
Fermented at 72F.

Tasting Notes: Mild noble-ish hop aroma, balanced bitterness. Thin body (need to work on this) but a relatively crisp mouthfeel. Belgian-y yeast goodness, but not over the top. Kind of like a session saison, but 5%. Still a bit young in the keg, a bit (okay, a lot) cloudy right now.



- Josh Peanasky

Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint )

Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

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tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.

carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

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Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

- Josh Peanasky

jjpeanasky wrote:

tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.

carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

Sent from my Nexus 5X using Tapatalk

Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

- Josh Peanasky

You can use that or add some CaraFoam/Carapils (Dextrin Malt) or step mash and do a Dextrin rest, that'll help immensely.

Eric B wrote:

jjpeanasky wrote:

tony b wrote:Sounds tasty. You bringing some for us to sample at this week's meeting? (hint, hint )

Unfortunately no, we'll be in Door County, WI, so no meeting for me.

carrisr wrote:Yeah getting any body with an OG at 1.040 is a challenge. Is this style highly carbonated like many Belgian styles? If so that helps.

Sent from my Nexus 5X using Tapatalk

Per style, yeah, it's highly carbonated. This one isn't yet, being kegged this weekend. For the next round I think I'm going to try upping the flaked wheat or added some flaked oats.

- Josh Peanasky

You can use that or add some CaraFoam/Carapils (Dextrin Malt) or step mash and do a Dextrin rest, that'll help immensely.

What temp you target for Dextrin Rest?

Thanks for sharing. Sounds great

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Matt F wrote:
What temp you target for Dextrin Rest?

After a bit of research, I found that it's commonly used in a step mash where you sit at 142-146 for 30 min, and then jump up to 158 for 30 min. Got most of the information from the Hochkurz mash on BrauKaiser.

http://braukaiser.com/wiki/index.php/Infusion_Mashing

- Josh Peanasky

I do that kind of mash all the time. Sometimes as low as 140 for the first step.

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Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.

Matt F wrote:Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.

I follow that exact schedule followed by a mash out, for most of my beers.

Eric B wrote:

Matt F wrote:Classic. I do around 145 then bump to 155 via Firestone Walker mash schedule.

I follow that exact schedule followed by a mash out, for most of my beers.

Yup, same here, mash out to finish. That's why I tell people my setup is not faster. It could be, but I really like this mash regimen for about everything.

Here's mine, in BSMX format for Beersmith users.