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03/10/11 05:05 PM  
Saison d'avoine
I will soon have two saison yeast cakes that would love fresh wort pitched on them, once I bottle the current contents! So, got to plan some more saisons. I was toying with the idea a a multigrain saison but thought it would be to muddled and kind of pointless from a flavor stand point. So, now I am thinking of doing some batches where one type of malt/adjunct is focused on, in addtion to the barley of course. The first of which I thought of doing perhaps an OAT (I do not speak French but it would seem avoine is the word for oats) saison. I have done a couple of spelt saisons and some with wheat before. Only time I have used oats has been oatmeal stouts and a recent wild heather ale and then I used flaked oats. I am thinking of using oat malt and some flaked oats, or possibly unmalted oat groats.

I have tried to research other "oat beers" for some guidance but did not find much in the way of useage rates/types. I have seen some recipes for oat wines and oat pale ales. Oatmeal stouts of course... Just in the gestation period of this idea. Got to order some oat malt (and rice hulls!) and go from there I guess. Any thoughts out there?

03/10/11 05:23 PM  
Re: Saison d'avoine
I've found that oat's flavor contribution can be pretty subtle unless you toast them first. You may try doing that. If this were my beer, I'd probably also use a good portion of sugar, to try to off-set the thicker mouthfeel that you get from oats. I like my saisons crisp and dry.
03/10/11 08:01 PM  
Re: Saison d'avoine
I'd be more inclined to try a rye saison if you haven't gone that route yet.

I've only used flaked oats in oatmeal stouts and some sour beers where they were more long-term bug food than a major contributor to the overall profile, so I've got no advice on that end, unfortunately.

03/10/11 08:27 PM  
Re: Saison d'avoine
I agree I like my saisons dry as well. Generally I do all malt saisons and have no problem drying them out. Of course I also think a saison should be more session-able alchohol content so I do not go for very high starting gravities.

I suppose I will consider sugar in this one though. That is the sort of figuring I need to do ;)

I do plan to make a saison d'seigle (RYE) also. Probably use flaked rye and perhaps I will try some chocolate rye for a darker saison come autumn...

Triticale... Quinoa(tried that once but you could not taste it as it was in a Mayan Imperial Stout!) Amaranth...


03/11/11 08:26 PM  
Re: Saison d'avoine
+1 Jaymo!

I too am a firm believer of rye in saisons. I currently have a darker batch souring nicely and it really makes the beer unique and noticeable. I also added a nice touch of melanoiden and special B with a low mash temp and bugs (of course) to dry things out.

If you want to use oats just keep your mash temp low and add simple sugars (maybe turbinado for some interest with the oats) to keep the body lean.

03/13/11 01:27 PM  
Re: Saison d'avoine
Yes, definately give oats a try. I'd actually vote for oats before rye. Oat malt has a very distinct sweet grain flavor that I find really works well in a saison. I like to use oats in my summer versions.


03/13/11 05:01 PM  
Re: Saison d'avoine
Thanks for the link WitSok (Dan). So, I see you only used about 5% oat malt. Would you not recommend using anymore than that? I guess I was toying with the idea of 15-20% plus some unmalted (flakes) at about 5% maybe. Too gummy?
03/13/11 05:26 PM  
Re: Saison d'avoine
No, you can certainly use more. Infact I'd think a 100% oat malt would make an interesting grisette. I've done a few 100% oat malt beers. Oat malt is a lot less gummy than rye. Rye is by far the most difficult cereal I've brewed with due to high beta glucan content. The worse part of oat is they absorb more water (more loss) and low extract potential. When I used 21 lbs oat malt for 5.7 gallon batch, I ended up around 1.070. The reason I only had 5% is that is all I had on hand at the time.
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