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Old 06-15-2007, 01:45 PM   #1
jeff
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Default Wyeast 1214

Hi all,

I'm brewing a saison this weekend. This one:

Quote:
Jeff's Saison

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.080 Plato: 19.24
Anticipated SRM: 4.3
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
61.5 8.00 lbs. Pilsener Belgium 1.037 2
15.4 2.00 lbs. Pale Malt(2-row) Belgium 1.037 3
7.7 1.00 lbs. Wheat Malt America 1.038 2
15.4 2.00 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Styrian Goldings Whole 5.25 20.5 60 min.
0.75 oz. Saazer Whole 4.30 2.1 5 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Bitter Orange Peel Spice 5 Min.(boil)
0.10 Oz Grains of Paradise Spice 0 Days(boil)
0.20 Oz Corriander Seed Spice 5 Min.(boil)
0.20 Oz Ginger Root Spice 5 Min.(boil)


Yeast
-----

WYeast 1214 Belgian Ale
I have a couple of questions about this yeast:

I made a starter last night (4oz DME, 1qt water and 1 smack pack). I usually see activity in my starters within a couple of hours, but this morning (12 hours later) nothing. Is this typically a slow-starting yeast? I didn't wait for the pack to fully expand, pitched only an hour or so after smacking, but it seemed like it was on its way.

I'm using this yeast for a couple of reasons. No saison yeast was available locally, and I didn't want to pay for overnight shipping for a brew-session this weekend. I have also seen several recipes online here and elsewhere that use this yeast for a saison. Will this yeast be appropriate for the style?

Regarding fermentation temps, should I still try and ferment on the warm side with this strain, or would it be better in the typical ale range?

Also, this is my fist attempt at formulating a saison, so any critiques of this recipe will be appreciated.

Thanks!
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Old 06-15-2007, 02:14 PM   #2
MarkUsBrew
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I've used this yeast for about 12 batches, and it is always slow to start in comparison to all other strains I've used (even with a starter). I usually ferment all my Belgians in the 65-70 range.

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Old 06-15-2007, 02:20 PM   #3
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1214 is a great all-purpose Belgian strain. It is allegedly the Chimay strain. I've made Saisons and Tripels from it with great results. Ferment it a little on the warm side for a Saison if you like.

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Old 06-15-2007, 02:33 PM   #4
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Thanks for the quick replies! I asked because I have read that saisons like temps upwards of 90*, and with no experience with this yeast, I was wondering is that would still be advisable.

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