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We also had success with rye in a Belgian style (saison) and I can see why you'd like it so much. Really love this series and just the fun, relaxed vibe of the whole channel.
Just brewed this and am really enjoying it. I haven't had much success with saisons in the past, particularly with dry saison yeasts, but this turned out well. Thanks for the inspiration!
Brewed and Bottled! With one difference I used Lammellard Belle sesion. Original gravity 1.032 / Final gravity 1002. Looking forward to taste it on 6 weeks. Thanks for sharing the recepie and present it on that creative way!!!💪
I made this recipe and finally got around to trying it after fermentation and carbonation. I didn't get mine as gold as yours, (beautiful beer!) but it came out smelling and tasting great. Thanks for the recipe!
Congrats on making a fantastic beer! brewed something similar once (a Belgian Singel) that I absolutely loved. You're making me REALLY want to make another one!
Excellent content as usual. Even though I am not crazy about my beers to be clear, I am both amazed and pleasantly surprised how clear this came out! Judging by your reaction, I might snatch your recipe and brew it during the summer for the hot evenings on the porch! Cheers.
Thanks very much! It’s funny I’m actually in the same boat regarding clarity! If my beer is a bit hazy I don’t mind it, and so when I get a perfectly clear beer it gives me so much joy! Definitely let me know how it turns out!
I love a good Trappist Single or "Enkel" which is what you really made, not a small beer. I'm going to try your recipe sometime soon. My best "Ah-Ha" or "Wow!" beer was something that I came up with when I got a job at a small brewpub as the brewer. For my first beer, they asked me to come up with a beer using just the grain on hand. There was only enough base malt for a 10-12P beer but there were LOTS of specialty malts. There was some pale malt, some wheat malt, some Cara-Pils, C-60, and dehusked Chocolate Malt so I ended up making a totally off-the-hook Dunkelweizen. I did sneak in 1% flaked oats to enhance the body and foam. (it's a trick that I use in a lot of my beers). Subscribed.
Hah that might be why I found it tricky to find a style in Brewfather! That sounds really interesting for a first beer at a new place! What a good impression it must have been knocking it out the park with the first brew!
I think I'll have to try out your grain bill in a normal strength saison. I made a saison with a similar grain bill (minus the oats) last summer and it was one of my best brews (#1 or #2 for sure).
Hi Nikita. Thanks for making the recipe available on Brewfather. I am planning on brewing this on a smaller scale (9L) as my next brew. I noticed that there are major changes to your hop additions on the Brewfather recipe compared to your video. The IBU count seems to have gone up from 24 to 36 and the BU/GU ratio is 1.08. How does this compare with your original recipe? Does it still taste like a light Belgian or is it more an English Bitter with all the extra hops?
Hey - so sorry I was testing out a new recipe along the same lines and just have forgotten to make a copy! I haven’t had a chance to taste it yet so not 100%!
Hi Nikita, keen on brewing this shortly. Am going to scale up to about 4.2% ABV and 23 litres. I see the ph on your Brewfather is 5.76. Would that be right for this sort of brew as I thought it might be high, but then I’ve not done one of these types of beers before. Once again another great video. Cheers from Oz.
That’s awesome let me know how it turns out! I’ll be honest I don’t bother with checking pH, just seems an unnecessary step for myself so I’ve never felt invested enough to check, maybe I should, I like easy brewing tho I Just throw everything in and hope for the best there
@@NikitaVorontsov Thanks mate for coming back to me so quickly. Yes KISS, keep it simple s… I’ll give it a blast when I get home. I’ll keep it at around 5.7 as per yours. My wife and I are on the road round Oz again (it’s a bugger being retired) geez I miss my brewing 😩😩 But hey, every days a Saturday when you’re retired 👍🏻👍🏻 I’ll let ya know how it goes.
Sounds good! Also a big fan of rye, and of the belgian style. I've been looking for a good low ABV recipe so I'll give this a try! I have some Wyeast 3726 farmhouse so I'll use that
I brew table beers almost all the time! Usually with the second runnings of any light coloured grist to get a bit more product from my money. I've gotten very good results with a no boil method which gives a bit more body and flavour to any gyled table beers. I also do a recipe where I cold mash overnight with the grist of a standard strength beer and then boil the whole mash before draining to get a very full bodied table beer which is also a bit of a malt bomb!
Those are really interesting methods for it! I’ve been tempted to do a brew with the runnings but keep forgetting about it. Cold mash sounds really interesting though, do you just let the temperature free-drop outside overnight?
That's exactly right. I would mash in with room temperature water, let it rest at whatever garage temp there is overnight (21-25C) then the next morning fire up the kettle and boil the whole mash for 10 minutes to sterilise it. I prefer to drain the wort to the fermenter after that and dry hop it when it's fermenting. Mind you the beer comes pretty murky and brown when its finished but I reckon a few finings would clear things up beautifully.
I remember coming across a historic recipe for a "Yorkshire oat ale". It's essentially a table beer made with 100% oat malt cold mashed for a whole day to get some lactic fermentation on the mash proceeded by a lauter and fermentation without any wort boil. A bit of an acquired taste from the tasting reviews I've seen.
Thanks! I've taken to running the Whirlpool, switching off the pump once it has started to flow on its own accord, and then letting the protafloc get to work for 5-10mins or so whilst I clean up. I guess it lets it settle to the bottom enough to clear it up a little!
I love lower abv beers, and judging from your reaction this is a recipe I’ll have to try! I currently have a 3.5% ordinary bitter on tap. When it kegs I’ll try replacing it with this. Cheers!
Another top-notch video. Your enthusiasm for this beer has motivated me to give this a try - I've been looking for a solid low ABV beer to brew. I'm impressed with the clarity. Did you use any fining agents either on the hot side or cold side?
Thank you very much! Please let me know how it turns out, i'd genuinely love to know! I used Protafloc (Irish Moss) at 5 minutes in to reduce some of the proteins, but other than that just a really cold fridge and a bit of time!
I brewed this tonight for my DnD group. It seems likely they will end up in Waterdeep in the next few session so this will be perfect. I pitched Lallemand Farmhouse Hybrid Saison-Style yeast to save a couple bucks.
@@NikitaVorontsov, we tried the beer tonight! It was enjoyed by the entire party. Crisp, fairly clear (even when bottle conditioned), 3 volumes of CO2, and about 3.5% ABV. We ended up going through about a gallon of it tonight during the first half of our DnD session. A great beer to drink by the stein around the table. If I brewed it again I might actually up the CO2 and may up the ABV a tad. Cheers!
That looks absolutely cracking and I am sure it tastes the same. The grain is on its way and i have some Lallemand Belle Saison yeast so I'll give it a try. Are you still using your Trub/hop filter or just relying on the whirlpool to reduce the solids going into the fermenter? Great video as always. Cheers
Thanks very much it really was! Nah I have up on the trub filter in the end, it would gunk up really quick and then not pour through! I feel like there’s been no difference in clarity at all tbh
Hah I was wondering if there’s be a mention of the colour within the description and there wasn’t, unlike the other ones so figured I could have some lee way! Maybe Black Grog Ale was named after the pirate flag or something
DnD player and homebrewer here, I'm trying this next week! Looks amazing! I was wondering what your final beer volume is? Also, how much strike water do you use? Cheers!
Oh fantastic! The right target demographic there then! Haha Let me know how it turns out, i'd love to know! Final beer volume was probably around 12-13L (I'm still fine tuning the final numbers in regards to amount left behind after transferring to fermenter). Strike Water I used around 19-20L worth!
@@NikitaVorontsov I like to recycle my yeasts, I have some Belgian golden ale in the fridge I can restart. Which part of the taste would you say was from the yeast vs the grain bill? Im worried Ill get too much Belgian twang out of this yeast...thoughts?
@@alexandregirard2898 I’d say realistically it was an even mix, depends on how strong the Belgian flavour you get from the yeast is, i feel like the Saison provided some really nice funk to it with the black pepper and spice but without overwhelming the grain bill and the rye notes
Thats brilliant! Yeah thats where the inspiration came from! Was looking through and noticed they had an Ale list, figured, why not try and brew them! I'm using Simpsons Malted Rye (if that helps at all!)
@@NikitaVorontsov Great, thanks. I looked at the D&D list and saw Spruce beer. That would be interesting! I have a recipe in one of my beer books so may give this a try too :)
Hey, can I ask what your apparent attenuation wound up being? And did you get after 7 days or 14? I am currently fermenting now and its been 4 days and I am at 1.003... 94% ATT... and its still fermenting it seems. Haha.
Mine definitely got quite low! Think I got to around 1.006/1.005 at the lowest with fluctuations after about 4-5 days! I left it for a week just to clear up in case! High attenuation with saison yeasts is mega normal so don’t worry :) hence why I tried to mash really high to get as many long chain sugars as possible
@@NikitaVorontsov Yeah, I tweaked your recipe a tiny bit doing a 56:12:12:12 + 8% rice hulls and used Omega OYL024. My OG was 1.031. Will work out to between 3.3 and 3.7 at this rate it seems with 90-94% ATT. Will let you know! Thanks.
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
ruclips.net/channel/UCGnaVxvWBT97ursRIZGXgAAjoin
We also had success with rye in a Belgian style (saison) and I can see why you'd like it so much. Really love this series and just the fun, relaxed vibe of the whole channel.
It’s genuinely so good! Definitely going to be adding rye to my Belgians going forward!
And thanks very much!! Appreciate it :)
Just brewed this and am really enjoying it. I haven't had much success with saisons in the past, particularly with dry saison yeasts, but this turned out well. Thanks for the inspiration!
That’s fantastic! I’m really glad you enjoyed it :)
Brewed and Bottled! With one difference I used Lammellard Belle sesion. Original gravity 1.032 / Final gravity 1002. Looking forward to taste it on 6 weeks. Thanks for sharing the recepie and present it on that creative way!!!💪
Fantastic, can't wait to hear how it turned out! That 1.002 is going to be really dry!
@@NikitaVorontsov Turnout fantastic! Bready-crackery-Funky taste! Surprisinly flavourfull for a light beer! Defenitly will brew it again!
@@eskoyera That's awesome, really glad it canme ouyt well!
Cheers!
You too!
I made this recipe and finally got around to trying it after fermentation and carbonation. I didn't get mine as gold as yours, (beautiful beer!) but it came out smelling and tasting great. Thanks for the recipe!
I’m so glad it came out well!
Really well made video and the beer looks fantastic. I am a big fan of sessionable beers.
Thanks very much! I’m getting a new found respect for them!
Congrats on making a fantastic beer! brewed something similar once (a Belgian Singel) that I absolutely loved. You're making me REALLY want to make another one!
Thanks very much!
It’s such a great beer it really is! Sessionable, incredibly palatable, lovely flavour!
Definitely go for another haha!
Well, you've convinced me to brew this next. Subbed!
Thats fantastic! Let me know how it comes out :)
great video & theatrics. Wonderful to see lower alcohol beer with a difference
Thanks very much! Yeah I’ve been enjoying low abv beers recently specifically for that sessionability! Nice to not have a fuzzy head after just 1
Another good video, enjoying your grain to glass. I'm definitely going to brew this for summer, it looks bang on cheers
Thanks very much! Hope you enjoy it!
Great job! I'll have to steal some of your ideas here.
Thanks very much! Let me know how they turn out :)
Excellent content as usual. Even though I am not crazy about my beers to be clear, I am both amazed and pleasantly surprised how clear this came out! Judging by your reaction, I might snatch your recipe and brew it during the summer for the hot evenings on the porch! Cheers.
Thanks very much!
It’s funny I’m actually in the same boat regarding clarity! If my beer is a bit hazy I don’t mind it, and so when I get a perfectly clear beer it gives me so much joy!
Definitely let me know how it turns out!
I love a good Trappist Single or "Enkel" which is what you really made, not a small beer. I'm going to try your recipe sometime soon. My best "Ah-Ha" or "Wow!" beer was something that I came up with when I got a job at a small brewpub as the brewer. For my first beer, they asked me to come up with a beer using just the grain on hand. There was only enough base malt for a 10-12P beer but there were LOTS of specialty malts. There was some pale malt, some wheat malt, some Cara-Pils, C-60, and dehusked Chocolate Malt so I ended up making a totally off-the-hook Dunkelweizen. I did sneak in 1% flaked oats to enhance the body and foam. (it's a trick that I use in a lot of my beers). Subscribed.
Hah that might be why I found it tricky to find a style in Brewfather!
That sounds really interesting for a first beer at a new place! What a good impression it must have been knocking it out the park with the first brew!
Brilliant mate!
Cheers!
I think I'll have to try out your grain bill in a normal strength saison. I made a saison with a similar grain bill (minus the oats) last summer and it was one of my best brews (#1 or #2 for sure).
That sounds quite interesting in a normal strength!
Hi Nikita. Thanks for making the recipe available on Brewfather. I am planning on brewing this on a smaller scale (9L) as my next brew. I noticed that there are major changes to your hop additions on the Brewfather recipe compared to your video. The IBU count seems to have gone up from 24 to 36 and the BU/GU ratio is 1.08. How does this compare with your original recipe? Does it still taste like a light Belgian or is it more an English Bitter with all the extra hops?
Hey - so sorry I was testing out a new recipe along the same lines and just have forgotten to make a copy! I haven’t had a chance to taste it yet so not 100%!
Hi Nikita, keen on brewing this shortly. Am going to scale up to about 4.2% ABV and 23 litres. I see the ph on your Brewfather is 5.76. Would that be right for this sort of brew as I thought it might be high, but then I’ve not done one of these types of beers before. Once again another great video. Cheers from Oz.
That’s awesome let me know how it turns out!
I’ll be honest I don’t bother with checking pH, just seems an unnecessary step for myself so I’ve never felt invested enough to check, maybe I should, I like easy brewing tho
I Just throw everything in and hope for the best there
@@NikitaVorontsov
Thanks mate for coming back to me so quickly. Yes KISS, keep it simple s…
I’ll give it a blast when I get home. I’ll keep it at around 5.7 as per yours.
My wife and I are on the road round Oz again (it’s a bugger being retired) geez I miss my brewing 😩😩
But hey, every days a Saturday when you’re retired 👍🏻👍🏻
I’ll let ya know how it goes.
Sounds good! Also a big fan of rye, and of the belgian style. I've been looking for a good low ABV recipe so I'll give this a try! I have some Wyeast 3726 farmhouse so I'll use that
Farmhouse sounds interesting with rye! I’d love to know how that one turns out!
I brew table beers almost all the time! Usually with the second runnings of any light coloured grist to get a bit more product from my money. I've gotten very good results with a no boil method which gives a bit more body and flavour to any gyled table beers. I also do a recipe where I cold mash overnight with the grist of a standard strength beer and then boil the whole mash before draining to get a very full bodied table beer which is also a bit of a malt bomb!
Those are really interesting methods for it! I’ve been tempted to do a brew with the runnings but keep forgetting about it.
Cold mash sounds really interesting though, do you just let the temperature free-drop outside overnight?
That's exactly right. I would mash in with room temperature water, let it rest at whatever garage temp there is overnight (21-25C) then the next morning fire up the kettle and boil the whole mash for 10 minutes to sterilise it. I prefer to drain the wort to the fermenter after that and dry hop it when it's fermenting. Mind you the beer comes pretty murky and brown when its finished but I reckon a few finings would clear things up beautifully.
@@RuwinduGunatilake very interesting, so a mix of overnight mash with some decoction mashing very cool!
I remember coming across a historic recipe for a "Yorkshire oat ale". It's essentially a table beer made with 100% oat malt cold mashed for a whole day to get some lactic fermentation on the mash proceeded by a lauter and fermentation without any wort boil. A bit of an acquired taste from the tasting reviews I've seen.
Super clear looking beer!!
Thanks! I've taken to running the Whirlpool, switching off the pump once it has started to flow on its own accord, and then letting the protafloc get to work for 5-10mins or so whilst I clean up. I guess it lets it settle to the bottom enough to clear it up a little!
@@NikitaVorontsov Did you use anything else to help clear it or just time?
@@ElementaryBrewingCo just time!
I love lower abv beers, and judging from your reaction this is a recipe I’ll have to try! I currently have a 3.5% ordinary bitter on tap. When it kegs I’ll try replacing it with this. Cheers!
Honestly please do! And definitely keep me in the loop for how it turns out! I'd legitimetly love to know!
Another top-notch video. Your enthusiasm for this beer has motivated me to give this a try - I've been looking for a solid low ABV beer to brew. I'm impressed with the clarity. Did you use any fining agents either on the hot side or cold side?
Thank you very much! Please let me know how it turns out, i'd genuinely love to know!
I used Protafloc (Irish Moss) at 5 minutes in to reduce some of the proteins, but other than that just a really cold fridge and a bit of time!
I brewed this tonight for my DnD group. It seems likely they will end up in Waterdeep in the next few session so this will be perfect. I pitched Lallemand Farmhouse Hybrid Saison-Style yeast to save a couple bucks.
Oh fantastic! I'd love to know how it turns out and what the reception to it is! Great setting to be in to savour it also!
@@NikitaVorontsov, we tried the beer tonight! It was enjoyed by the entire party. Crisp, fairly clear (even when bottle conditioned), 3 volumes of CO2, and about 3.5% ABV. We ended up going through about a gallon of it tonight during the first half of our DnD session. A great beer to drink by the stein around the table. If I brewed it again I might actually up the CO2 and may up the ABV a tad. Cheers!
@@mylesrobertson566 that’s incredible really glad it turned out well! Absolutely, yours to experiment with!
Cracking looking beer. If you don't mind me asking, how did you go around carbonating this for it to pour so well?
Cheers!
To be honest I’m not too sure, I didn’t really do anything different this time, set to 12ish psi and just left it for a few weeks!
That looks absolutely cracking and I am sure it tastes the same. The grain is on its way and i have some Lallemand Belle Saison yeast so I'll give it a try.
Are you still using your Trub/hop filter or just relying on the whirlpool to reduce the solids going into the fermenter?
Great video as always.
Cheers
Thanks very much it really was!
Nah I have up on the trub filter in the end, it would gunk up really quick and then not pour through! I feel like there’s been no difference in clarity at all tbh
Black Grog Ale, yeah I was thinking it was going to be really dark. That being said my beer knowledge is very limited. Enjoyed the review
Hah I was wondering if there’s be a mention of the colour within the description and there wasn’t, unlike the other ones so figured I could have some lee way! Maybe Black Grog Ale was named after the pirate flag or something
Should I assume that your Styrian Golding hops were ~4% AA? According to brewers friend, 1oz at 60 and .66oz at 30 gives ~24IBU for a 6 gallon batch.
Seems to tell me mine were 5.4% AA. For a 14L batch that was 15g (0.53oz) @ 60, and 10g (0.35oz) @ 30 to get 24 IBU
DnD player and homebrewer here, I'm trying this next week! Looks amazing! I was wondering what your final beer volume is? Also, how much strike water do you use? Cheers!
Oh fantastic! The right target demographic there then! Haha
Let me know how it turns out, i'd love to know!
Final beer volume was probably around 12-13L (I'm still fine tuning the final numbers in regards to amount left behind after transferring to fermenter).
Strike Water I used around 19-20L worth!
@@NikitaVorontsov I like to recycle my yeasts, I have some Belgian golden ale in the fridge I can restart. Which part of the taste would you say was from the yeast vs the grain bill? Im worried Ill get too much Belgian twang out of this yeast...thoughts?
@@alexandregirard2898 I’d say realistically it was an even mix, depends on how strong the Belgian flavour you get from the yeast is, i feel like the Saison provided some really nice funk to it with the black pepper and spice but without overwhelming the grain bill and the rye notes
what water profile did u use ?
I didn't actually adjust salts for this one so just whatever came out of my groundwater
Really like the sound of this beer. Also, my son is into D&D; didn't realise there was a beer list! Are you using pale rye or crystal/cara rye?
Thats brilliant! Yeah thats where the inspiration came from! Was looking through and noticed they had an Ale list, figured, why not try and brew them!
I'm using Simpsons Malted Rye (if that helps at all!)
@@NikitaVorontsov Great, thanks. I looked at the D&D list and saw Spruce beer. That would be interesting! I have a recipe in one of my beer books so may give this a try too :)
@@douglasmayer7461 oh yeah that’s one I’m looking forward to! Need to try find where in the UK I can get spruce tips!
Black grog ale sounds like it would be a dark mild to me, but your Belgian sounds tasty though.
That’s also a decent shout!
Hey, can I ask what your apparent attenuation wound up being? And did you get after 7 days or 14? I am currently fermenting now and its been 4 days and I am at 1.003... 94% ATT... and its still fermenting it seems. Haha.
Mine definitely got quite low! Think I got to around 1.006/1.005 at the lowest with fluctuations after about 4-5 days! I left it for a week just to clear up in case!
High attenuation with saison yeasts is mega normal so don’t worry :) hence why I tried to mash really high to get as many long chain sugars as possible
@@NikitaVorontsov Yeah, I tweaked your recipe a tiny bit doing a 56:12:12:12 + 8% rice hulls and used Omega OYL024. My OG was 1.031. Will work out to between 3.3 and 3.7 at this rate it seems with 90-94% ATT.
Will let you know! Thanks.
@@Tense oh nice look forward to finding out how it turns outs
Have got this in the fermenter. It's got some funky floating trub/ krausen. Did this happen for you?
Thats so cool! Love it!
Hmm not sure what you mean by funky floaters, do you have discord by any chance? Would love to see a picture of it!
@@NikitaVorontsov I do have discord but not entirely clued up how to use it
@@johnlbanks no worries! If you join my server here: you can put up a picture if you have it :)
discord.gg/JmzmjNHzWJ
CONTENT SPREEEEEEE
You know it! Got enough for another 3-4 weeks in the bank!
@@NikitaVorontsov Youre channel is gonna grow bigtime if you can put one of these out consistently each week braj
@@thehoppyhour6297 Hoping so man! That's the dream!
Rye and oats are great, but these beers are all about the yeast.
Agreed, but that Rye notes...damn!
Rye, Rye Malt Or Flaked Rye ?
Simpsons Malted Rye specifically
@@NikitaVorontsov this is exactly what I’ve been looking for. Will try to increase batch size to 23 l.
@@markstoren1279 that’s great! Let me know how it turns out will be very interested
First!
Haha! Love it!