Saison Dupont

[bilgerat]

I am going to have a crack at a Saison Dupont I have just finished a keg of Saison I made a few months ago to this recpie
1.7kg Thomas Coopers Wheat Beer extract
1.5kg Coopers Light Malt Extract
Coriander seeds (Any suggestions on how much ?)
Orange peel zest from one orange
100g EKH Hops
Safbrew T58 yeast
It wasnt bad but a little bitter for my taste.

This time Im going
250g Cara vienna malt
60g Cara munich malt
3kg extra light DME
500g of Belgian clear candi sugar, I dont have sugar I could only get Belgian candi syrup, do I use the same amount of syrup ??
15g Curacao orange peel
40g Styrian Goldings Hops for flavour
10g EKH for aroma
I plan on using Wyeast Belgian 3724 if I can get it otherwise I will use safbrew T58
Perhaps a handfull of coriander seeds to spice it up a bit??

Any comments welcome , has anyone tried this recipe, Im not sure how much syrup to use so any help there appreciated.

[Oliver]

I used the Google machine and here's one that seems to be quite popular. It's taken from Clone Brews.

Hope it helps.

Oliver

Saison Dupont clone

OG: 1.064-1.067
FG: 1.013-1.014
ABV: 6.5%
IBU:25
SRM: 3.5

* 230g German vienna malt, crushed

Steep in 2 litres of water @66C for 20 minutes.

Strain and add liquid to brew pot and make up to 5.7 litres. Bring to boil, remove from heat and add:

* 2.6kg extra-light DME
* 450g wheat DME
* 450g clear candi sugar
* 40g Styrian Goldings (5 AA)

Dissolve, then make up to 9 litres and boil for 45 minutes. Add:

* 14g EKG 15 min
* 14g bitter orange peel
* 1 tsp irish moss

After 10 minutes add:

* 7g East Kent Goldings

Boil for 5 minutes then cool for 15 minutes, add to fermenter and top up to 18.9 litres.

* Yeast from Saision Dupont bottle or Wyeast 1214. Ferment warm, at 21C-24C

[bilgerat]

I only have candi syrup not sugar so assume I use 450g of syrup??

[Oliver]

If you go with the rule of thumb with dried v liquid malt extract, use about 20 per cent more if using liquid, so 550g or so.

Oliver

[db]

Cracker of a beer. One of my favourites. Farmhouse Ales has some great info on this beer:

Forget the Spices. All of Duponts spice character comes from the yeast - WY3725 - fermented hot 30-35c.
Forget crystal malts & maybe the candi sugar. Dupont use 100% Pilsner malt (Dingemans), so go for the lightest extract you can find. Maybe you can try a mini mash with 200g of Wheat + 200g of Pilsner malt? for head retention.
Hops are EKG & Styrian Goldings.
OG is only 1054. You want it to ferment out super dry to hit the 6.5% ABV. On second thought, maybe cut some of the extract back with some dextrose to help dry it out.

One last thing, that yeast is a well renowned prick, sticking around 1030. Give it plenty of time & love to help it finish out.

[bilgerat]

Hi db
I have fermeted this one in my fridge @ about 24C and it seems stuck at about 1022 so I have pulled it out of the fridge and let it sit on my bench at about 30c+ and it has come back to life and bubbling away, the next time I make this I will be going AG.

[Tipsy]

Cracker of a beer. One of my favourites. Farmhouse Ales has some great info on this beer:

Forget the Spices. All of Duponts spice character comes from the yeast - WY3725 - fermented hot 30-35c.
Forget crystal malts & maybe the candi sugar. Dupont use 100% Pilsner malt (Dingemans), so go for the lightest extract you can find. Maybe you can try a mini mash with 200g of Wheat + 200g of Pilsner malt? for head retention.
Hops are EKG & Styrian Goldings.
OG is only 1054. You want it to ferment out super dry to hit the 6.5% ABV. On second thought, maybe cut some of the extract back with some dextrose to help dry it out.

One last thing, that yeast is a well renowned prick, sticking around 1030. Give it plenty of time & love to help it finish out.

Welcome back db

[warra48]

Wow, nice to see someone back after an almost 6 years absence of posts!

Hope you have made and enjoyed lots of brews in the meantime.

[db]

Cheers guys. Did not realise it was that long.
Yes, plenty of beers have been made & consumed in that time - especially Saisons

[bilgerat]

I brewed an AG Saison on Wednesday , the OG was 1054, its been fermenting at about 30 - 35C for the last four days, I checked the SG today and its down to 1004 already and its stopped bubbling.Is there any point in leaving it in the fermenter any longer, should I cool it prior to kegging, Ive never had a brew ferment so quickly, any suggestions most welcome

[db]

Why the rush? Leave it a bit longer. The longer contact with the yeast will help in clearing up by-products from fermentation, & allow more yeast to drop out of suspension. I leave most of my beers on the yeast for 10-14 days, or 7 on the yeast + 2 in the keg (at room temp) if I'm in a rush.

You've got good attenuation there. What strain did you use?

[bilgerat]

I used the French Saison yeast I believe the Belgian yeast is more tolerant of higher ferment temps

[db]

Probably my favorite saison yeast. Explains the high attenuation - its a work horse. I prefer to ferment that one a little cooler than the Belgian strains, but that's just my tastes. It works really well with citrusy hops too.

[bilgerat]

I just hope I didnt overcook the French yeast at 30 to 35C ? it has been in the fermenter for two weeks now, I have cooled it down to about 7C for a week or two of cold conditioning.