Saison Mash Profile

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Saison Mash Profile

Unread postby Nesto » Fri Sep 05, 2014 12:22 am

Here's a nice profile to use for Saisons - Light body. SG of 1.070 and I hit FG of 1.009

Code: Select all
Name: 00_BM20, Light Body, No sparge, Saison
Baseline Grain Weight: 4.40 kg
Grain Temperature: 22.2 C
Tun Weight: 14.00 kg
Tun Temperature: 22.2 C
PH: 5.20
Sparge Temperature: 77.0 C
Batch Sparge: FALSE

Name                   Description                             Step Temperat Step Time     
Initial rest           Add 30.23 l of water and heat to 30.0 C 30.0 C        5 min         
Ferulic Acid Rest      Add -0.00 l of water and heat to 45.0 C 45.0 C        30 min       
Protein Rest           Add 0.00 l of water and heat to 56.0 C  56.0 C        15 min       
Saccrification - Beta  Add -0.00 l of water and heat to 62.0 C 62.0 C        30 min       
Saccrificatin - alpha  Add -0.00 l of water and heat to 68.0 C 68.0 C        15 min       
Mash Out               Add -0.00 l of water and heat to 77.0 C 77.0 C        20 min       


Notes: Dough in at 30C, won't be much enzyme activity

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Re: Saison Mash Profile

Unread postby jimmyjack » Fri Sep 05, 2014 9:58 pm

Nesto whats your recipe for this? Why the Feurlice Rest?
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Saison Mash Profile

Unread postby Nesto » Sat Sep 06, 2014 6:21 pm

jimmyjack wrote:Nesto whats your recipe for this? Why the Feurlice Rest?


Here's the recipe: viewtopic.php?f=9&t=461

The ferulic acid rest I took from my weizen mash profile where I'm trying to enhance the clove-like phenols and keep the banana-like esters in check (I also manage fermentation temp for this as well). I have to admit, I'm not sure it has the same effect in a Saison, there's even controversy about its effect in wheat beers!

The theory is that a compound called 4-vinyl guaiacol (4VG) is responsible for the characteristic phenolic clove flavor that many weizens have. The precursor of 4VG is ferulic acid. A 30 minute rest at 43-45C will generate ferulic acid. There are a few other factors to take into account. First, malt choice. From what I've read, Pilsner malt has more ferulic acid available than other malts. Second, as we all know, mash pH has a large effect on the enzymatic activity. The ideal pH range for freeing ferulic acid is 5.7-5.8. So you need to be up on the high end of what you're probably targeting. I target my mash right at 5.7 pH. Since an acid rest also drops mash pH, I usually end up with pH about 5.6 by the end of the rest.

Finally, the yeast needs to have the ability to convert ferulic acid into 4VG. This is where I'm not sure if using this rest for a Saison helps. A lot of those Hefebank Weihenstephan yeasts that we use for wheat beers have the ability. Allegedly, some Belgian yeasts do too, but I've never been able to find out specifically if WLP 568 (Belgian Ale Saison) has the ability. This really calls for a little test the next time I want to brew Saisons - do a batch with and one without the ferulic acid rest.
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Re: Saison Mash Profile

Unread postby jimmyjack » Sat Sep 06, 2014 10:24 pm

Thanks for that really detailed post! I will try this next time I Brew a wheat.
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Re: Saison Mash Profile

Unread postby Nesto » Tue Sep 09, 2014 5:27 am

What do you know, the Mad Fermentationist is doing a ferulic acid rest test for Brett!

http://www.themadfermentationist.com/20 ... y.html?m=1
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