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Old 01-04-2010, 05:46 AM   #1
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Default Partial - BBD Saison Furtif

Recipe Type: Partial Mash
Yeast: Wyeast 3711
Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.067
Final Gravity: 1.000
IBU: 28.8
Boiling Time (Minutes): 75
Color: 8
Primary Fermentation (# of Days & Temp): 21
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Citrusy and tart. Peppery aftertaste in the back of the throat. Very refreshing.

BBD Saison Furtif
Bronze certificate at NHC 2010 with a score of 29. Should have scored higher, but the bottle I sent had some oxidation.

Brew Type: Partial Mash
Style: Saison Brewer: BBD Brewing
Batch Size: 5.50 gal
Boil Volume: 4.10 gal Boil Time: 60 min



Ingredients Amount Item Type % or IBU
4.50 lb Pale Liquid Extract [Boil for 5 min] Extract 33.33 %
5.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 37.04 %
2.00 lb Munich Malt (9.0 SRM) Grain 14.81 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 7.41 %
0.50 oz Pearle [8.20 %] (60 min) Hops 10.2 IBU
1.00 oz Hallertauer [3.30 %] (20 min) Hops 5.0 IBU
0.50 oz Pearle [8.20 %] (10 min) Hops 3.7 IBU
0.50 oz Saaz [4.00 %] (10 min) Hops 1.8 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.41 %
1 Pkgs French Saison (Wyeast Labs #3711) Yeast-Ale

Beer Profile:
Measured Original Gravity: 1.067 SG
Measured Final Gravity: 1.000 SG
Estimated Color: 8.3 SRM
Bitterness: 28.8 IBU (20.0-35.0 IBU)
Alpha Acid Units: 7.4 AAU
Actual Alcohol by Volume: 8.75 %

My first try at a saison and it came out amazing. Taste is citrusy and tart. Peppery aftertaste at the back of your tongue.

I named this Saison Furtif because "furtif" means "stealthy" in French and this one sneaks up on you and kicks you in the ass if you're not paying attention. Nearly 9% abv and it doesn't taste like anything over 4 or 5. Definite hit with the ladies so it can go in the same category as the SWMBO Slayer. I gave a couple bottles of this to a friend to take home and try. His non-beer-liking wife tried a sip, had a longer drink and then stole it from him.

The sugar went it after main fermentation was starting to wind down. Dissolved in just enough water to get it to dissolve and poured right into the primary.

Definitely use the 3711 yeast with this. It chewed right through the maltose, had plenty of steam left for the sucrose and dried this puppy right out to 1.000. Other saison yeasts will probably give you trouble and likely won't finish as dry as this one. This yeast is amazing.

Mashed at 150F or a hair under for 75 minutes. Fermented in the 80's. Brewed in early August and just let ambient temp carry it along.

This sat in the secondary longer than the one week proscribed above, but that was just due to my being distracted by house hunting at the time. I think the extra time helped it condition faster, but shouldn't have affected the final product and I'll probably try to stick closer to one week next time I brew it but more time in the fermenter is usually a good thing anyway.

Carbonated naturally with 1oz corn sugar per gallon to make it nice and sparkly and bottled.
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Last edited by ChshreCat; 07-07-2011 at 04:57 PM. Reason: Fixed name of yeast. BeerSmith had it wrong and I didn't notice.
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Old 01-10-2010, 05:52 AM   #2
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Here's a terrible picture of my saison. Better pic coming when I get off my butt and take a decent one.

saison1.jpg

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Old 03-04-2010, 08:36 PM   #3
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This recipe sounds great! Ordering ingredients next week, and put on brew schedule for April!

Only things I'm changing is replacing table sugar with Belgian candy sugar, and replacing Hallertauer and Saaz with French Strisselspalt Hops (1.5 oz at 20min & .5 oz at 10min) (traditional saison and farmhouse hop)

Great name on this brew as well! once it's brewed I'll post my specs.

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Old 03-05-2010, 05:51 AM   #4
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Look forward to hearing how it goes. I'd love some feedback on the recipe. The change in sugar shouldn't make much difference since it's only a pound.

Thanks about the name, but it named itself the first night I started drinking it!

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Old 03-24-2010, 05:52 AM   #5
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Just had a bottle of this tonight and I have to say this is my favorite beer of all that I've brewed or even any commercial beer I've had. It's even better now after some extra time aging. Glad it's getting better with age since I'm sending if off to NHC in a couple days.

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Old 03-24-2010, 02:20 PM   #6
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Looks like I'm brewing this one the week after easter.
what was the ferment, and condition time in bottle?

I usually go 2 weeks + in primary as normal practice. Secondary? how many Months in the bottle?

Really looking forward to this one. would like to have for mid july b-day surf fishing camp out.

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Old 03-24-2010, 02:52 PM   #7
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This one got some extended time in the fermenter because we had a major fruit fly outbreak going on and I didn't want to mess with this until they were gone. I put it in the fermenter about August 10th and bottled on October 7th. Don't remember if that was mostly primary or secondary and I'm horrible at keeping notes on my batches beyond the recipe.

You would probably do well with 3-4 weeks in primary, then an optional secondary. Just make sure it finishes up completely before you transfer out of primary for secondary or bottling. The 3711 took mine right down to about 1.000. It's be best saison yeast available, IMNSHO!

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Old 03-24-2010, 03:13 PM   #8
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Got the 3711 yeast. I have my secondary tied up with an olde ale that won't let go of its krausen, so I may lust be a long primary. 3-5weeks. age out in bottle. will post updates as they happen! Have my label ready, so I need to brew soon. (gave a recipe credit on the label)

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Old 03-24-2010, 10:20 PM   #9
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Well cat, I think you've convinced me to give this one a shot. I dont have any experience with saison beer, but im looking for a good summer brew (and one the wife will like), and this one seems to fit the bill. Ill let you know how it goes

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Old 03-25-2010, 06:26 PM   #10
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Im only an extract brewer for now, and my brew pot is a 6 gal. pot. You dont think I can steep 8 lbs of grain do you? Is there a way around this, or should I buy a bigger brew pot, and get around to making my cooler mashtun?

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