Saison (Aurora)

[McMullan]

Heidelberg (2 Row) Ger (3.9 EBC) 76.1 %
Wheat, Flaked (3.2 EBC) 16.1 %
Pale Crystal Malt - 30L (59.1 EBC) 3.9 %
Wheat Malt, Bel (3.9 EBC) 3.9 %
Aurora [6.40 %] - First Wort 90.0 min 15.8 IBUs
Tettnang [4.50 %] - First Wort 90.0 min 7.4 IBUs
Aurora [6.40 %] - Boil 15.0 min 3.2 IBUs
Tettnang [4.10 %] - Boil 15.0 min 2.0 IBUs
Irish Moss (Boil 10.0 mins) -
Yeast Nutrient (Boil 10.0 mins) -
Belgian Saison I Ale (White Labs #WLP565 Yeast) -


Mash Schedule:
52.0 C 15 min
62.0 C 30 min
68.0 C 30 min
77.0 C 15 min
78.0 C 40 min

Fermentation:
2.00 Days at 22.0 C
12.00 Days at 22.0 C rising to 26.0 C (1.0 C every 12 hours)
Condition for 2 weeks in primary FV
Prime with dextrose and keg condition (22.0 C) for 6 weeks
OG 1.060 FG 1.004

 

[GHW]

Cool, thanks. How important is the mash temp scheduling? Could you do a simple single step/temp mash instead?

 

[McMullan]

Difficult to say, as I haven't tried it any other way. I'm following the advice in 'Farmhouse Ales' by Phil Markowski. If you're using unmalted/raw wheat, you'd want to dough in for a protein rest, perhaps steeped separately? The most important part of the mash is probably 62*C, as you want a good fermentable wort to encourage the yeast to attenuate fully. Apparently, what Brewers did, traditionally, was dough/mash in at 45*C and rest for 30min. Then heat slowly to 55*C and rest for 15min; continue heating slowly to 62*C with a 30min rest; then 68*C for 15min; and mash out at 74*C. Others (Brasserie DuPont) dough in at 45*C and heat slowly to 72*C (takes about 108min) with constant stirring. But I'm sure if you simply held it at 62*C you'd get a nice result. A lot of people complain about WLP565. It goes without any issues if a 1L starter is stepped up to 1.5L :