Brewing Grisettes

Discussion in 'Brewing & Beer Knowledge' started by agrippin, Jun 5, 2018.

  1. agrippin

    agrippin

    Joined:
    Oct 8, 2014
    Location:
    Denver, CO
    Didn't see a thread on this style yet, feel free to point me in the direct if one exists.

    I've had a few commercial examples of grisette but they tend to be all over, from saccharomyces only fermentation to mixed culture (Side Project). Curious to what anyone has done or experimented with. Planning on brewing a couple batches in the next month or so. Here's the recipe I'm trying out:

    Malt
    4.5 lbs American Pils
    1 lb White Wheat
    0.5 lb Flaked Wheat
    0.25 lb Acidulated Malt

    Hops
    1oz Saaz at 30min
    1oz Saaz at 15min

    Planning on using a mixed culture to get a bit of tartness but keeping it tame with around 18 IBUs.
     
    Gonzoillini likes this.
  2. ExPimp

    ExPimp

    Joined:
    Apr 12, 2013
    Location:
    On tha corna
    I too have been wanting to brew a Grisette.... Interested to hear of any past brews people here have done.
     
    agrippin likes this.
  3. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    Mine is an adapted witbier recipe, I call it a Belgian farmhouse wit cause people here would have no idea if I called it a grisette.

    Approximate recipe aiming for 9 Plato, fermented with Belle Saison for about 4.3% abv:

    65% Pilsner
    25% Raw white wheat
    5% Carapils
    5% Oats

    15 IBU of Saaz
    1 part crushed coriander (about 10 grams for 5 gallons)
    3 parts orange peel (about 30 grams)

    Dry and extremely crushable, I've been playing around with the recipe for a few years and I think this is very close to the final version that I plan on commercializing.
     
  4. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    I might attempt one for my next beer if I can find some Saison III WLP585.
     
    agrippin likes this.
  5. More Betterness

    More Betterness

    Joined:
    Apr 8, 2014
    Location:
    Orange County
    Didn’t they retire that strain? Was bummed when heard that, really liked that yeast!
     
  6. JCastle

    JCastle

    Joined:
    Jun 11, 2013
    Location:
    Here
    I have no proof but I believe Yeast Bay's Saison Blend II has WLP585 as one of its components. I'm a huge fan, when fermented at room temp it produces slight tartness and tons of fruitiness without being too dry. Would definitely use it commercially for my grisette if I could.
     
  7. TripleSixHoppia

    TripleSixHoppia

    Joined:
    Oct 30, 2013
    Location:
    Kentucky
  8. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    The latest issue of Zymurgy has an article on it that goes through the history of it along with the differences from saison.
     
    agrippin likes this.
  9. agrippin

    agrippin

    Joined:
    Oct 8, 2014
    Location:
    Denver, CO
    That's the gist I've been coming to. Thanks for the links, I think I stumbled upon a couple of them but haven't read them all. Definitely want to make something that isn't just a low abv saison. I guess I won't complain if that is what it turns into, though.

    If you haven't read Farmhouse Ales: Culture and Craftsmanship in the European Tradition I highly recommend it!
     
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  10. JulianB

    JulianB

    Joined:
    May 3, 2013
    Location:
    Florence, SC
    I feel like this thread was made specifically to troll Snarf.
     
    ncaudle, Photekut, coldcrash and 7 others like this.