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Old 05-29-2012, 03:48 AM   #1
Veedo
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Default 3711 session beer?

I will be dabbling in some Belgian beer brewing this summer, and am looking to brew a nice session beer based on 3711. Something in the 4-5% abv range. I know this yeast ferments like a beast, so the sg will have to be pretty low, will the beer end up to dry with such a light grain bill?
I plan to brew a couple of the saison recipes on this board, but those are 7-9% beers and will likely end up in bottles. American citrus hops? Noble? Honey or sugar additions?

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Old 05-29-2012, 04:25 AM   #2
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i've had this in primary since saturday: http://www.homebrewtalk.com/f71/belg...e-beer-189321/
would probably work well to bump up your yeasties before doing something big

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Old 05-29-2012, 05:24 AM   #3
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No problem. Traditional saisons are not high-gravity beers -- many are in the 4-6% range. You *want* it to end up dry -- it's characteristic of the style.

I definitely recommend belgian pilsner rather than US pale as your base malt. If you're doing extract, take the extra time to search out the pilsner extract than standard pale malt extract. IMHO US pale malt is a bit too bland for a beer this light.

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Old 05-29-2012, 08:01 AM   #4
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Quote:
Originally Posted by bwarbiany View Post
No problem. Traditional saisons are not high-gravity beers -- many are in the 4-6% range. You *want* it to end up dry -- it's characteristic of the style.

I definitely recommend belgian pilsner rather than US pale as your base malt. If you're doing extract, take the extra time to search out the pilsner extract than standard pale malt extract. IMHO US pale malt is a bit too bland for a beer this light.
i have some best malz pilsen that needs to be used up, so i would be brewing with that. i have little experience with saisons, but i have read of brewers getting down to 1.002 with the 3711 strain. not sure if there would be a big taste difference between 002 and say 006?
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Old 05-29-2012, 08:51 AM   #5
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Try Eulipion's honey-Rosemary Saison in the recipe section. I made a version w/o rosemary & subbed Cascade hops to really emphasize the citrus. It was so good it was like crack to me!

As for dryness, don't fear that--makes the beer really crisp & refreshing!

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Old 05-29-2012, 11:35 AM   #6
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A little bit of wheat malt and/or munich (or vienna for that matter) can help balance out the dryness. I've always had this yeast finish down to 1.002-1.003, yet the dryness has never really seemed overwhelming to me, even when starting out at 1.056 or so. A session strength Saison this yeast would be perfect, seeing as a few pints of a 7% beer, no matter how refreshing, leaves me kinda useless for doing much of anything afterwards.

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Old 05-29-2012, 12:05 PM   #7
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3711 will finish low, but somehow still it has good mouthfeel.

A Low OG SAison is great for a summer brew.

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Old 05-29-2012, 12:50 PM   #8
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I just did a Rye Saison with 3711 that went from 1061 to 1002. I am going to carb it tonight, but the taste out of the fermenter was really good. I'm excited for this one.

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Old 05-29-2012, 01:44 PM   #9
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I as well just did a honeysuckle raspberry ginger saison and the dryness and peppery finish was perfect, 3711 was the perfect yeast in my case

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Old 05-29-2012, 01:45 PM   #10
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Quote:
Originally Posted by brewvall
I as well just did a honeysuckle raspberry ginger saison and the dryness and peppery finish was perfect, 3711 was the perfect yeast in my case
Gonna add it was 5.4 abv
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