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Old 08-05-2011, 06:04 AM   #1
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Default Saison Season?

I was thinking I'd like to embrace these high temperatures and brew a Saison, something I haven't tried before. I have never tried to formulate a recipe before so this is a total stab in the dark. Any feedback would be appreciated. I do not want to add spices or peels this time though, that is something I will experiment with later. I will not be able to do a lot to adjust fermentation temperatures either. I also like to keep thing simple...sometimes.

Wyeast 3711

5lbs Belgian Pils
3lbs 2 row
2lbs White Wheat Malt

1 lb Table sugar

1 oz Willamette 60 min
1/2 oz Mt Hood 30 min
1/2 oz Mt Hood 5 min

70 minute single mash @ 150°F
10 minute mash out @168°F

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Old 08-05-2011, 11:10 AM   #2
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I would say nix the table sugar and add a pound of pils. The sugar wont really be needed unless you intend to make it very dry which I wouldnt blame you in the least. To each his own.

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Old 08-06-2011, 12:54 AM   #3
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I am into that. I almost didn't put it down. Thanks for your input.

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Old 08-06-2011, 12:55 AM   #4
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The living recipe:

Wyeast 3711

6lbs Belgian Pils
3lbs 2 row
2lbs White Wheat Malt

1 oz Willamette 60 min
1/2 oz Mt Hood 30 min
1/2 oz Mt Hood 5 min

70 minute single mash @ 150°F
10 minute mash out @168°F

Any other suggestions?

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Old 08-06-2011, 01:18 AM   #5
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I brewed a saison with 3711 about 6 weeks ago, really similar malt bill but added .5 lb acidulated malt- comes through with a nice quenching tart- crisp feel, really like it. 3711 will dry almost anything out, no need for sugar-

you can mash at 154F to try to develop some body-

mine is still fermenting slightly in the keg, even after cold conditioning and storing at 44F. finished quite clear, the yeast floccs fairly well, just the slightest haze from the wheat. looks pils-like.

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Old 08-06-2011, 01:28 AM   #6
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Originally Posted by SaccharoVices View Post
I brewed a saison with 3711 about 6 weeks ago, really similar malt bill but added .5 lb acidulated malt- comes through with a nice quenching tart- crisp feel, really like it. 3711 will dry almost anything out, no need for sugar-

you can mash at 154F to try to develop some body-

mine is still fermenting slightly in the keg, even after cold conditioning and storing at 44F. finished quite clear, the yeast floccs fairly well, just the slightest haze from the wheat. looks pils-like.
did you add the acid malt late in the mash or from the start?
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Old 08-06-2011, 01:30 AM   #7
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I did a saison close to the Kill Devil recipe, did ten gallons, 5 at 68 and 5 at ambient, which got into the 90's. I used 3711 and the temp controlled batch quit at 1.020. I took it out of the ferm chamber and two days later, it was 1.000. The batch that had no temp control at all was the one I preferred. The temp controlled batch was tasty too but but less spicy and saisony(?).

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Old 08-06-2011, 01:30 AM   #8
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I disagree, I would use the sugar. But that's just me. It will help dry it out a bit, which is really where you want a saison to be. But if you aren't starting with a really high gravity anyway then it's probably not that necessary.

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Old 08-06-2011, 01:50 AM   #9
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edmanster-

the acid malt was added from the start- mashed at 150F for 90 minutes (length of time was to gain extract efficiency)

Full recipe:


10# Moravian Pils- Floor Malted
.5# Acidulated Malt
.5# 17Deg Belgian 2 Row (basically toasted malt)

1 oz Sterling, Whole, 7.0%, 60 Minutes
.5 oz Homegrown Saaz, %AA unknown, 30 Minutes
.35 oz Homegrown Saaz, %AA unknown, 10 Minutes

OG 1.054, hit 1.007 in only 5 days @ 70F !

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Old 08-06-2011, 02:02 AM   #10
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Quote:
Originally Posted by SaccharoVices View Post
edmanster-

the acid malt was added from the start- mashed at 150F for 90 minutes (length of time was to gain extract efficiency)

Full recipe:


10# Moravian Pils- Floor Malted
.5# Acidulated Malt
.5# 17Deg Belgian 2 Row (basically toasted malt)

1 oz Sterling, Whole, 7.0%, 60 Minutes
.5 oz Homegrown Saaz, %AA unknown, 30 Minutes
.35 oz Homegrown Saaz, %AA unknown, 10 Minutes

OG 1.054, hit 1.007 in only 5 days @ 70F !

thanks.. been looking into doing a sour mash rather than lacto at fermentation to get a tart so i wouldnt need to worry about spreading it around acidently.. so the tart was fine after the boil?
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