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Old 03-17-2012, 07:18 AM   #1
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Default Saison de Pipaix clone

I got this recipe from an issue of Brew magazine. Was pretty thrilled they had a partial mash recipe along with an all grain recipe. I'll attach a pic soon of this beauty in a glass when I have some time. But, here's the recipe, and I hope you all enjoy it.

5lbs. Light liquid malt extract
2.25lbs. vienna malt
2.0lbs munich malt
.25 amber malt 350L

1/4lb ginger root (i substituted fresh ginger, at 1/2lb to make up for dried being stronger)
1/4lb black pepper
1/4lb sweet orange peel
1/4lb star anise
1/4lb bitter orange peel (substituted for sweet orange peel, LHBS was out of bitter)

60min Hallertauer
15min E. kent Goldings
15min. ginger root, b. pepper, o. peel, s.anise

yeast
WLP565 Belgian Saison I

5 gallon batch

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Old 03-27-2012, 03:33 AM   #2
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Great recipe I just brewed this from the byo over the weekend. Came out great hit my numbers dead on. Only one thing you should edit the recipe as your spices show pounds it should be .25 ounces. Thanks for sharing the recipe though it's great !!

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Old 05-27-2012, 02:23 AM   #3
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I brewed the same recipe out of BYO six weeks ago. Changed the yeast to Wyeast 3711 and fermented at 70 degrees F. Turned out awesome! I was a bit worried with all of those spices but served cold and carbonated it is awesome! I am bringing a keg of it to a party tomorrow. Will post back what others thought of it.

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Old 05-27-2012, 02:48 PM   #4
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Nice, a great and not often talked about saison. Have the all grain recipe as well by chance?

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Old 05-27-2012, 03:05 PM   #5
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Quote:
Originally Posted by bluehenbrew
I brewed the same recipe out of BYO six weeks ago. Changed the yeast to Wyeast 3711 and fermented at 70 degrees F. Turned out awesome! I was a bit worried with all of those spices but served cold and carbonated it is awesome! I am bringing a keg of it to a party tomorrow. Will post back what others thought of it.
How was the ester production at 70F? Spicy phenols? I started my last batch at 67 b/c I wanted lower ester profile, but was almost too successful. I was thinking of pitching at 70F and letting it free rise.
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Old 05-28-2012, 06:11 AM   #6
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I just kegged this today after 2 months. I surprised how subdued the spices are considering how many spices there were. She finished at 1.003 and stated at 1.056 that wlp565 is a beast !!! Can't wait to try this in a week or so.

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Old 06-05-2012, 01:58 AM   #7
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Quote:
How was the ester production at 70F? Spicy phenols? I started my last batch at 67 b/c I wanted lower ester profile, but was almost too successful. I was thinking of pitching at 70F and letting it free rise.
I can't say for sure the yeast flavor definitly shines through but I used a different yeast than specified (Wyeast 3711).


Quote:
Nice, a great and not often talked about saison. Have the all grain recipe as well by chance?
Here is my BeerSmith output:
Recipe: Saison de Pipaix Clone TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 6.3 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 21.1 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.057 SG OG RANGE: 1.048-1.065 SG
FG: 1.010 SG FG RANGE: 1.002-1.012 SG
BU:GU: 0.372 Calories: 188.0 kcal/12oz Est ABV: 6.2 %
EE%: 75.00 % Batch: 5.50 gal Boil: 6.50 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs 8.0 oz Total Hops: 1.50 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 60.9 %
2 lbs 4.0 oz Vienna Malt (3.5 SRM) Grain 2 19.6 %
2 lbs Munich Malt (9.0 SRM) Grain 3 17.4 %
4.0 oz Amber Malt (22.0 SRM) Grain 4 2.2 %


Name Description Step Temperat Step Time
Mash In Add 14.38 qt of water at 169.0 F 152.0 F 60 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 68.0 F/68.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (1.04gal, 3.25gal) of 168.0 F water

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.048 SG Est OG: 1.057 SG
Amt Name Type # %/IBU
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 16.8 IBUs
0.25 oz Ginger Root (Boil 15.0 mins) Herb 6 -
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 7 4.3 IBUs
0.25 oz Anise, Star (Boil 15.0 mins) Spice 8 -
0.25 oz Orange Peel, Bitter (Boil 15.0 mins) Spice 9 -
0.25 oz Orange Peel, Sweet (Boil 15.0 mins) Spice 10 -
o.25 oz Black pepper, ground (Boil 15.0 mins) Spice 11 -
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