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

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 Belgian 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.