tag:blogger.com,1999:blog-8066877917844499643.post7509108708586209924..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Spelt it Right Saison RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-8066877917844499643.post-76421945692383197792013-07-23T10:40:47.826-04:002013-07-23T10:40:47.826-04:003711 certainly produces a tropical saison with som...3711 certainly produces a tropical saison with some spice and tartness. For me that a plus. I love the grainy and and touch of corn sweetness. Only finished @ 1.007. My buddies said it was a beer they could drink all day. Curious how this might work with Brett Trois? PMIhttps://www.blogger.com/profile/08725994689724492701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-53137823544950543092013-07-03T20:32:29.062-04:002013-07-03T20:32:29.062-04:00For 5 gallons that isFor 5 gallons that isPMIhttps://www.blogger.com/profile/08725994689724492701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29566893021112438202013-07-03T19:55:20.313-04:002013-07-03T19:55:20.313-04:00First taste? Really great. Some spiciness. Fruity ...First taste? Really great. Some spiciness. Fruity nose. Not fully carbed yet. Really solid. Used 6 row and bumped the corn to .5lbs. I'll update later!!! Thanks for the great recipe. PMIhttps://www.blogger.com/profile/08725994689724492701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40809060964261494602013-05-31T21:53:19.337-04:002013-05-31T21:53:19.337-04:00Honestly I don't think I've ever brewed wi...Honestly I don't think I've ever brewed with 6-row. It is a bit grainier, which could work well in this beer. Could be a bit husky when it dries out, let me know how it goes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28434185506889756042013-05-31T18:28:05.602-04:002013-05-31T18:28:05.602-04:00Just ordered some spelt. I have 6 row any reason n...Just ordered some spelt. I have 6 row any reason not to use that in this recipe. Im using 3711. I want something unusual for state fair comp. PMIhttps://www.blogger.com/profile/08725994689724492701noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27902822470654053122013-02-14T20:26:44.409-05:002013-02-14T20:26:44.409-05:00They have slightly different flavors, but I think ...They have slightly different flavors, but I think either would make a great beer! The wit I'm brewing this weekend (with 3711) will have flaked wheat for that doughy flavor and malted for its cleaner contribution.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8717416008885052112013-02-14T19:36:07.943-05:002013-02-14T19:36:07.943-05:00Groovy. Looks like I have some spelt bread to bak...Groovy. Looks like I have some spelt bread to bake, then. <br /><br />Any reason to use flaked wheat over malted? I have half a sack of pale wheat malt left over from a bulk buy a couple months back.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7355406428219098422013-02-14T18:26:32.295-05:002013-02-14T18:26:32.295-05:00Boiling in water is the best way to gelatinize sta...Boiling in water is the best way to gelatinize starch, but that could be tricky with flour. If you don’t use enough water you’ll make dough, which would help the mash. Maybe boil the flour in the entire volume of water used for the mash for 10 minutes, let it cool to your dough-in target, then mix in the Pils?<br /><br />Honestly though, we didn’t get much out of the spelt that you wouldn’t get from wheat. I’ve got the second batch of this recipe fermenting now that I swapped in flaked wheat, and doubled the corn. Wheat seems like a much easier option, especially without a compelling reason to go through the effort of using spelt flour.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57886857987240379022013-02-14T12:35:30.194-05:002013-02-14T12:35:30.194-05:00Hey there! I was looking for the Bob's rolled...Hey there! I was looking for the Bob's rolled spelt, but could only find the spelt flour. Is there a way to gelatinize the starches in the flour to make them accessible for the enzymes in the pils I plan on using? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-10621170051905429992012-10-19T17:36:11.760-04:002012-10-19T17:36:11.760-04:00Yes and no. As I understand it the sugars created ...Yes and no. As I understand it the sugars created by the same malt enzymes acting on the starches provided by the corn will make about the same level of fermentables/unfermentables as it would acting on malt starches. What corn does is dilute the protein and malt flavor, adds a hint of perceived corny sweetness, and make for a crisper beer. Adding sugars will have a similar effect, but will actually lead to a thinner beer as they provide no dextrins. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9728420518727530862012-10-19T08:52:34.145-04:002012-10-19T08:52:34.145-04:00I assume the corn is to lighten the body. Any ben...I assume the corn is to lighten the body. Any benefit of corn vs. sugar in this regard?Adam Mcnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43700986410281496692012-09-25T09:39:46.950-04:002012-09-25T09:39:46.950-04:00The two kegs are still sitting in my basement wait...The two kegs are still sitting in my basement waiting for the pale and and hoppy red rye I have on tap now to kick. I pulled a small sample of the Saison III fermented batch last weekend and it was great: spicy, not too dry, faint tartness, lightly grainy. Interested to try them chilled and side-by-side in a week or two.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49740309620317152662012-09-24T13:47:20.102-04:002012-09-24T13:47:20.102-04:00Any word on how the yeast comparison turned out? ...Any word on how the yeast comparison turned out? I have a very similar recipe in my queue and am still deciding on the yeast. Am interested to hear your thoughts on the White Labs Saison variants. 2bluewagonsnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29910150125263375512012-09-18T10:08:53.335-04:002012-09-18T10:08:53.335-04:00I have no actual basis for this, but with the popu...I have no actual basis for this, but with the popularity of the tropical/attenuative Wyeast 3711 French Saison, could Saison 3 be White Labs' own version of the Thiriez strain?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-20795245127890690082012-09-18T03:57:12.962-04:002012-09-18T03:57:12.962-04:00Do you have any info on 585 is from? I Brewed a qu...Do you have any info on 585 is from? I Brewed a quick and simple extract batch to test it out and early returns are very positive. The description on WL website is spot on: huge fruity esters with a slight tartness.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45930171336117730612012-09-14T09:33:39.542-04:002012-09-14T09:33:39.542-04:00What is the rest of the grain bill? Pilsner should...What is the rest of the grain bill? Pilsner should be able to comfortably convert about half of its weight in unmalted adjuncts, and shouldn't have a problem with more given a nice long saccharification rest.<br /><br />I just racked this batch to kegs last weekend for some time naturally conditioning. The samples I pulled at bottling were good, but the spelt wasn't hugely apparent. You could certainly go up to 30% or so if you want it to be a bigger presence.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-14081341263921794142012-09-14T08:57:03.277-04:002012-09-14T08:57:03.277-04:00Hi Mike..
Love following your work.
Im doing a &qu...Hi Mike..<br />Love following your work.<br />Im doing a "Harvest" Saison, and thought of Spelt, how much would you add for a 20 Litre batch ?<br />The base is 50% Pilsner.<br />Cheers<br />PeterPeTeRhttps://www.blogger.com/profile/15691833163918442860noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25631332812251747032012-09-13T15:28:11.996-04:002012-09-13T15:28:11.996-04:00Same with buckwheat and amaranth, close enough in ...Same with buckwheat and amaranth, close enough in terms of brewing if not biology(small part of a plant that contains carbohydrates and protein).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47339605008259642772012-09-13T15:09:33.115-04:002012-09-13T15:09:33.115-04:00Quinoa is technically a seed not a grain.Quinoa is technically a seed not a grain.ALB.rxnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23582163520643135782012-08-30T14:56:50.926-04:002012-08-30T14:56:50.926-04:00How about quinoa? Also a high protein grain. I t...How about quinoa? Also a high protein grain. I think it would lend a unique flavor profile to a brew.Señor Brew™https://www.blogger.com/profile/16551091801092085016noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-25122530174410557252012-08-29T13:54:30.363-04:002012-08-29T13:54:30.363-04:00Matt: that's a very similar strategy to what I...Matt: that's a very similar strategy to what I used with my millet-based beer. It worked well, though I used more water, lengthened the boil, and then only used the liquid out from that process as a decoction.George Schlossnaglehttps://www.blogger.com/profile/04830498181453390201noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65375068739060633432012-08-29T12:52:45.660-04:002012-08-29T12:52:45.660-04:00I got whole, unmalted, unhulled millet from Bob...I got whole, unmalted, unhulled millet from Bob's Red Mill. I ground it in a vitamix (don't have a grain mill) and did a cereal mash with it BIAB style, then used the output of that for a decoction mash of the rest of the grains.George Schlossnaglehttps://www.blogger.com/profile/04830498181453390201noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-3565904638755756442012-08-29T10:39:58.103-04:002012-08-29T10:39:58.103-04:00Hey Mike, Been a follower for some time. I wrote a...Hey Mike, Been a follower for some time. I wrote a blog entry a little while back that included raw spelt grains (berries) and a cereal mash. My recipe included some acid malt as well and it gave a nice crispness to the beer. Also, Saison II is my GOTO beer from now on for saison! AWESOME yeast! If would like to read the article it self here is the link: http://beaconhillsbrewhouse.wordpress.com/2012/06/27/farmhouse-ales-and-brewing-with-unmalted-spelt/ Feel free to let me know what you think! Thanks.<br />-MattAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75595094811169059942012-08-29T06:43:46.187-04:002012-08-29T06:43:46.187-04:00A bit of acid malt is great for bringing the mash ...A bit of acid malt is great for bringing the mash pH down on a pale beer. Certainly a good choice if your water is high in carbonates. I've never gotten a real tartness from it though (eve at 20% of the grist).<br /><br />It seems like the breweries that have good luck with the Dupont strain (like St. Somewhere) have to repitch it over and over again to allow it to adapt to their brewery before it ferments like it should. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-22726479112294035882012-08-29T00:40:14.459-04:002012-08-29T00:40:14.459-04:00Out of curiosity, what do you think of a little ac...Out of curiosity, what do you think of a little acidulated malt in a saison? Also, will be curious to hear how these yeasts perform, as I just bottled a wlp565 that I couldn't get below 1.010. Anonymoushttps://www.blogger.com/profile/13813026215676992343noreply@blogger.com