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Old 02-15-2012, 07:52 PM   #1
DirtyHaus
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Default Wyeast 3711 French Saison in IPA?

I just had some friends over for a party after kegging a saison which was fermented with Wyeast 3711 french saison. The keg was empty in no more than 2 hours between 8 people. I guess that's about 6 beers per person so not too big of a surprise. This beer was GOOOOD. It was an extract kit from Northen Brewer (petite saison) and it really didn't disappoint.

I love how this yeast can ferment at my room temp (72-74) and attenuated so well.

My fermentation chamber is full and i want to brew a DIPA this weekend. I was wondering if anyone can tell me if using the french saison yeast for a DIPA would be a good idea. I'd like to use 1056 or 001 but my ambient temps are a but too high.

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Old 02-15-2012, 08:15 PM   #2
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Assuming the yeast dries it out as it should, you'll have a lower amount of residual sugars to balance the DIPA bitterness. I did this using 3724 and the bitterness was super harsh at first. After a couple months it mellowed and was great, but after that much time the hop aroma faded quite a bit.

If I did it again, I'd reduce the bittering addition so that the IBU level was more in line with a typical saison (30IBU or so), but leave the flavor and aroma hops as is.

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Old 02-15-2012, 08:48 PM   #3
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You would most likely get something similar to a belgian IPA, but drier. I'm a big fan of belgian IPAs, so I'd be interested in seeing how it turns out. I agree with mu11igan that you'll probably want to drop the IBUs down a little. I'd say go higher than 30, like 50, but I like some hop bite. Maybe add some crystal malt 60 or 120 to balance the hop flavor. Check out the info on a belgian IPA like New Belgium Belgo IPS, which is available all over the place.

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Old 02-15-2012, 09:18 PM   #4
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I'm thinking this might not be a good idea for the recipe I plan to brew as it's a DIPA with 100+ IBU.

Maybe I could double the amount of crystal 40 which the recipe calls for? This would equal 1lb

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Old 02-15-2012, 09:36 PM   #5
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Couldn't you also mash higher? Seems like that would keep some body in the beer...

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Old 02-16-2012, 01:38 AM   #6
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Quote:
Originally Posted by bjohnson29 View Post
Couldn't you also mash higher? Seems like that would keep some body in the beer...
+1....I mash my BIPA at 156....comparatively, I mash my saison at 148 (and the FG is 1.004 w/ 3711...)

I still use an abbey/trappist yeast for my BIPA (currently WLP 500), but I do want to try it with 3711, as I do really like that yeast (my LHBS actually stopped carrying Wyeast, so that was one of the main reasons why I didn't use 3711...I'm going to be making a Wyeast order at some point, and will get some more 3711 to redo my BIPA as well as my saison again.)
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Old 02-16-2012, 03:13 AM   #7
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Mashing higher with 3711 won't help that much, it's a monster, I've yet to have it finish higher than 1.005 regardless of mash temp (anywhere from 145 to 155 so far).

If you have a recipe in mind for a DIPA, it's not going to taste like you expect if you ferment with 3711 at your room temperatures. If you can get it to low 60s then you could mute a lot of the saison flavour, but then you'd be in S-05 range anyway.

Save your hops for the DIPA and brew another saison? That's what I do when my ferm chamber is full.

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Old 02-16-2012, 01:54 PM   #8
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[QUOTE=BigRob;3791551]Mashing higher with 3711 won't help that much, it's a monster, I've yet to have it finish higher than 1.005 regardless of mash temp (anywhere from 145 to 155 so far).

Hi I'm new here, first post. I have been brewing about 3years now.

I agree with BigRob, I have played around with 3711 trying to stop it and never could. I did a 50% crystal 120 malt bill once (og around 1.045 or so) and it still finished at about 1.003. I quit taking readings after that. Strange beer BTW.

I think if I were to do this I would do a 15min boil. Spend some more on grain and save time and propane.

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Old 02-16-2012, 02:36 PM   #9
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+1 to 3711 being a monster. Just you try and stop it above 1005

That being said, I like the idea, so here are my thoughts.

I think this could be really good because I tend to like my IPAs on the dry side, and there is nothing worse than a cloying DIPA, and I bet that won't be a problem with this yeast.

With the right hop combo, I think the yeast would add another layer of complexity, and 3711 isn't as overwhelming as some others.

It WILL dry the beer out . . SO . . I would just make it like you were planning on, but leave out your bittering additions. Hopburst the sucker - and shoot for something under 100+ IBU. To get the flavor and aroma necessary in a DIPA, you should have plenty of hops in there to get enough bitterness out to balance a 1.004 beer.

Also, keep in mind that a 1.080 OG that goes to 1.003 FG is close to 11% abv, so you can still get into DIPA abv territory with a OG of 1.070

Anyone else have any thoughts / criticisms?

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Old 02-16-2012, 03:03 PM   #10
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Thanks everyone, I don't want this IPA to be too much on the dry side so it'll have to wait.

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