Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Saision Recipe Critique
Reply
 
LinkBack Thread Tools
Old 06-10-2011, 12:47 AM   #1
Biscostew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Annandale, NJ
Posts: 141
Liked 3 Times on 3 Posts
Likes Given: 1

Default Saision Recipe Critique

Thinking about brewing this recipe on Saturday. Anyone want to offer their input? Thanks in advance.

Summer Saison
16-C Saison

Size: 10.0 gal
Efficiency: 80.0%
Attenuation: 88.0%
Calories: 176.19 kcal per 12.0 fl oz

Original Gravity: 1.054 (1.048 - 1.065)
Terminal Gravity: 1.006 (1.002 - 1.012)
Color: 7.61 (5.0 - 14.0)
Alcohol: 6.24% (5.0% - 7.0%)
Bitterness: 23.9 (20.0 - 35.0)

Ingredients:
15.0 lb Belgian Pils
3.0 lb Cargill White Wheat
1.0 lb Vienna Malt
0.25 lb Special B - Caramel malt
2.0 oz Tettnanger (4.0%) - added during boil, boiled 60 min
3.0 oz Styrian Goldings (2.6%) - added during boil, boiled 20 min
2.0 oz Styrian Goldings (2.6%) - added during boil, boiled 2.0 min
1.0 ea WYeast 3724 Belgian Saison™

Going to do a Step Mash as suggested in Phila Markowski's book Farmhouse Ales of 113 deg for 30 min, 131 for 15 min, 144 for 30, and 165 mashout

__________________

Check out my blog Lionheart Brewing for homebrew recipes other beer related thoughts or follow me on twitter @LionheartBeer

Biscostew is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2011, 01:01 AM   #2
BeerLogic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Ann Arbor, MI
Posts: 181
Liked 4 Times on 4 Posts

Default

Looks great! The only thing I'll say is that I prefer 3711 French Saison. The flavors are excellent and it never sticks at 1.020 like some of the other strains.

__________________

Beauty is in the eye of the beer holder.

BeerLogic is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2011, 01:13 AM   #3
944play
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Santa Rosa, CA
Posts: 2,733
Liked 35 Times on 32 Posts
Likes Given: 56

Default

Even with that intensive mash schedule, I'd be inclined to add a pound or three of sugar just to make sure I got that kind of attenuation. You can always add it during fermentation. Hopfen und malz look killer...!

__________________
OD: ?
Pri:-
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)
944play is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2011, 02:17 AM   #4
smellysell
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Helena, MT
Posts: 537
Liked 3 Times on 3 Posts

Default

Yep, I'd definitely add sugar. I like the flavor of 3724 much more than 3711, though it is definitely more finicky. Ferment it as hot as you can and you'll have good results. I'd get rid of the special B too.

__________________
High Mountain Hoppers Homebrew Club

I heart sour beer
smellysell is offline
 
Reply With Quote Quick reply to this message
Old 06-10-2011, 08:32 PM   #5
Biscostew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Annandale, NJ
Posts: 141
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Decided to add 2 lbs of sugar and drop the pils by 4 lbs to end up around 6%

__________________

Check out my blog Lionheart Brewing for homebrew recipes other beer related thoughts or follow me on twitter @LionheartBeer

Biscostew is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oatmeal Stout recipe - Critique - my first recipe smee44 Recipes/Ingredients 17 04-02-2010 06:47 PM
New AG Recipe-Critique Please? Yankeehillbrewer Recipes/Ingredients 17 09-25-2009 02:57 PM
Would any one like to critique my recipe? King of Cascade Recipes/Ingredients 10 08-13-2008 10:44 PM
IPA recipe critique McKBrew Recipes/Ingredients 7 08-12-2008 05:01 PM
Recipe Critique Lost Brews Recipes/Ingredients 6 01-17-2008 12:38 AM