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Old 09-12-2013, 02:07 PM   #1
nucciocioccio
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Default Amarillo Citra American Belgian Saison

Recipe Type: All Grain
Yeast: wyeast 3724
Yeast Starter: 1 L
Batch Size (Gallons): 15 L (4 gal)
Original Gravity: 1.062
Final Gravity: 1.007
IBU: 38 Tinseth
Boiling Time (Minutes): 60 min
Color: 3 SRM
Primary Fermentation (# of Days & Temp): 1 month
Additional Fermentation: bottle conditioning
Tasting Notes: Strong yeast character despite hops and dry hops. Great drinkability

Grains:
3.800 g (8.4 Lbs) Belgian Pils
400 g (0.88 Lbs) Raw Spelt

Hops:
20 g East Kent Goldings @60 min.
10 g East Kent Goldings @ 30 min.
8 g Amarillo @ 15 min.
4 g Citra @ 15 min.
10 g Amarillo @ 0 min
5 g citra @ 0 min
15 g citra dry-hop 7 days
8 g amarillo dry-hop 7 days

Wyeast 3724 – Belgian Saison

Mash schedule:
10 min @ 46 C (115 F)
45 min @ 62 C (143 F)
15 min @ 67 C (152 F)
15 min @ 72 C (161 F)
10 min @ 79 C (174 F)
Mash thickness: 3 L/KG (1.4 qts/Lb)

Mash efficiency 74%
OG 1.062
FG 1.007
A.A.: 88%
ABV 7.2%

Fermented between 25 C and 28 C (77-82 C) for about a month. Started fast, slowed after about 3 days then went down about 0.001/day and finished in exactly 1 month (30 days). Dry hopped for the last 7 days.

This one turned out very well. Only had some problems of clarity, as weather was very hot and I had no success in cold crashing without temperature control methods. The yeast is really upfront, while hops are subdued, giving that citrusy touch which i think pairs very well the spicy yeast notes. No alcohol at all despite the 7.2 ABV. Definitely not a belgian IPA, would call it a belgian saison with an american twist.

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