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Old 06-12-2013, 09:49 PM   #1
benflath
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Default Strawberry Saison recipe help

It's strawberry season! Plus my apartment is keeping pretty constantly in the low- to mid-70s, so I figure why not make a saison? Except I've never made a saison before, so a few hours spent on the recipe forum and here's what I've got. Thoughts? I tried to keep it simple.

Batch Size: 3 gal
Boil Size: 4 gal
Boil Time: 60 mins
Alcohol by Volume: 5.1%
IBU: 33.3
Color: 4.4 SRM
OG: 1.047
FG: 1.008

Grains/Fermentables
4 lbs (3.63 kg) Pilsner 2-Row (2 °L)
1.5 lbs (1.36 kg) Wheat (2 °L)
2 oz (0.06 kg) Crystal 30 (30 °L)

Hops
0.5 oz (21.26 g) Willamette Pellet 8.15% AA (Boil - 60 mins)
0.25 oz (7.09 g) Willamette Pellet 8.15% AA (Boil - 10 mins)

Miscellaneous
2.5 lbs (1.13 kg) Fresh Strawberries (Crushed, frozen, added to secondary)

Yeast
French Ale Yeast (Wyeast 3711)

Mash at 150 °F (66 °C) for 60 minutes
Sparge: 170 °F (77 °C)
Hold in primary fermentor for 14 days at 75 °F (24 °C)
Transfer to secondary fermentor for 7 days at 75 °F (24 °C)
Allow to carbonate and age for 14 days at 75 °F (24 °C)

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Old 06-13-2013, 03:15 PM   #2
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Depending on how dry you like your Saisons, I would cut the crystal all together. If you want a bit of color add vienna or munich. I would also add a bit of sugar or honey to really dry this out. If you can start the fermentation a little lower and let the 3711 rise up to 75 it will give you some great character. Should be tasty though.

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Old 06-13-2013, 11:15 PM   #3
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Thanks for the reply! I don't really want to go too dry, it's not cider. I had been on the fence about honey so I may add some because I like what it does to a beer.

As far as temperature control, that's basically "leave my windows open" or "don't leave my windows open", so I can try my best.

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Old 06-13-2013, 11:30 PM   #4
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Just based on experiences tasting other people's strawberry beers, including a commercial brew with fresh strawberries, I'd say either mash the berries and add sulfites or mash and bring to >140 for a 20 min. Fresh strawberries, even when frozen can harbor wee beasties and end up tasting like band aids. Others may have had good luck with freezing, but I've never tasted a good raw strawberry beer.

As for 3711, it'll dry it out but will leave a good body and implied sweetness. My go-to saison strain!

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Old 06-14-2013, 09:06 PM   #5
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Hm, that's something to think about. I've got a while until I add the strawberries, brew day is Sunday. Right now they're basically 2.5 lbs of FrozFruit pops in my freezer. I hope I don't eat them first...

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Old 06-14-2013, 09:17 PM   #6
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Another thought: wouldn't 3711 bully any small amount of wild yeast into submission? I mean, it's a monster, right?

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Old 06-15-2013, 01:15 AM   #7
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Quote:
Originally Posted by benflath View Post
Another thought: wouldn't 3711 bully any small amount of wild yeast into submission? I mean, it's a monster, right?
Maybe but not necessarily. Any wild yeast could still be active at the same time as 3711 when the strawberries are added. I dunno, I don't trust strawberries.
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Old 06-15-2013, 01:25 AM   #8
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Quote:
Originally Posted by eulipion2 View Post
Maybe but not necessarily. Any wild yeast could still be active at the same time as 3711 when the strawberries are added. I dunno, I don't trust strawberries.
I wouldn't either. My current batch of wild beer was started with yeast I collected from a strawberry.
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Old 06-16-2013, 03:51 AM   #9
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You can change your 2 oz of crystal to 1 lb, and it won't matter. The 3711 will eat right through it, and finish at 1.004.

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Old 06-16-2013, 11:21 AM   #10
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At less than 1lb/gallon, don't expect a lot of strawberry flavor. I used 2lbs/gallon last time and get more strawberry aroma then flavor, more so the longer the beer ages.

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