French Saison Ale
Brew Day: 8/21/2011
4.5 gal 1 hour boil
- NB Gold Malt Syrup 8 lbs (60 minutes)
- Weyermann Carahell 1 lbs
- Belgian Aromatic Malt 0.5 lbs
- Flaked Wheat 0.25 lbs
- Summit Hop Pellets 1 oz (60 min)
- Summit Hop Pellets 0.5 oz (30 min)
- Liberty Hop Pellets 0.5 oz (30 min)
- Summit Hop Pellets 0.5 oz (15 min)
- Liberty Hop Pellets 0.5 oz (15 min)
- Wyeast nutrient 1/2 tsp (10 min)
- Super Irish Moss 1/4 tsp (10 min)
- Liberty Hop Pellets 1 oz (5 min)
- Cascade Whole Hops 2 oz (dry hop @ 15 days)
- Wyeast 3711 French Saison
- Yeast starter w/ 10oz. NB Gold Malt Syrup and 4 cups water 1 day prior
Brew Day and beyond:
Steeped grains at ~154° for 30 minutes
Brought to boil
Followed hop and additive schedule
Added chiller at 15 minutes
Cooled to 70°
Added sanitized water to bring volume to 5 gal
Added dry hops after 15 days of fermentation
Just dropped in my cascade hops. This sucker has been fermenting strong for the past two weeks. From reading other entries, 3711 does wonders in a short amount of time. I'm gonna give it 7 to 10 more days and take a FG reading. Will be bottling with 4.5 oz. of corn sugar once 1.006 is reached. Any thoughts?
I have used 3711 a lot.
I think it is a low floc yeast and needs time to clear so I usually leave it for 4-5 weeks before I check it. Let it do it 's thing. I does ferment low so it will give great results.
I love Saisons and have 3 different ones in bottles now and getting ready to do another one.
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