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Old 10-10-2011, 05:52 PM   #111
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I made this scaled down to a 5.5 gal. batch with some minor adjustments so the measurements weren't all wonky:

9lb pils
3lb 8oz rye malt
11.4 oz dark candi sugar

Also altered the hop schedule a bit with a couple of late additions. I took a sample today (down to 1.012) and wow, wow, wow does this taste good. Good like astoundingly delicious good. This one is definitely getting brewed again.

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Old 10-11-2011, 02:19 PM   #112
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Thanks for providing the recipe.
I came up with this and brewed up a batch last night;

11lbs Belgian Pilsner Malt
3lbs Weyermann Rye
1lb Belgian Candy Syrup (180)
2.5 oz of Styrian Goldings 3.8% @ 60
.5 oz of Styrian Goldings @ flameout
2 liter 3711 starter.

80 minute mash at 152, 90 minute boil. pitched at 68 and will let rise to 70-72 in my swamp cooler for 5 weeks. Can't wait. Only thing was after the syrup addition it got way brown. Hopefully some of that color will lighten up.

OG 1.068



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Old 10-11-2011, 03:48 PM   #113
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This beer won a small local competition. First one I entered, and won 1st and 3rd.

Sad part is my keg leaked last week and I lost a bunch! Not sure what happened, but my keezer has Saison in the bottom of it.

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Old 10-26-2011, 06:47 PM   #114
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Has anyone tried this with brett, too? I'm thinking of doing a split batch; half with and half without. I just want to see what people think.

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Old 10-26-2011, 07:50 PM   #115
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Quote:
Originally Posted by dougdecinces View Post
Has anyone tried this with brett, too? I'm thinking of doing a split batch; half with and half without. I just want to see what people think.
A buddy of mine and I brewed a 10g batch of this up and split it two ways. Our primarys were fermented with 3711 and while I left mine in the primary for the 5 weeks, he racked his to a secondary after 2 weeks onto a brett mix (WLP650, I think) from a previous sour Belgian.

We just tasted his "Farmhouse Saison" last week and it really wasn't bad! My thought is that if you throw it onto some Brett, let it go for a while. I couldn't really get the sourness out of it as much as I was expecting, and maybe that's because of competing spice/sour flavors.
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Old 10-27-2011, 01:47 PM   #116
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If you are going to use Brett, let it age for a while! Brett can sit around for months before getting to work.

Quote:
Originally Posted by Grasslands View Post
A buddy of mine and I brewed a 10g batch of this up and split it two ways. Our primarys were fermented with 3711 and while I left mine in the primary for the 5 weeks, he racked his to a secondary after 2 weeks onto a brett mix (WLP650, I think) from a previous sour Belgian.

We just tasted his "Farmhouse Saison" last week and it really wasn't bad! My thought is that if you throw it onto some Brett, let it go for a while. I couldn't really get the sourness out of it as much as I was expecting, and maybe that's because of competing spice/sour flavors.
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Old 10-30-2011, 04:55 PM   #117
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Brett doesn't really impart sour favors, more funky dirty farmhouse, etc.

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Old 11-04-2011, 08:26 PM   #118
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Just brewed this today and it was my first time nailing my mash temp w/out adding water. I also pulled a 74% efficiency and ended up with 1.060 but man did that wort taste good.

Did everyone else get a large amount of trub in their fermenter? It was a lot.

Can't wait to see how this is all going to turn out.

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Old 11-13-2011, 05:47 PM   #119
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Just finished brewing a modified version of this based on what I had on hand.

7 lbs 2-row
2.25 lbs rye

2 oz styrian goldings (3.4%) FWH

With 85% efficiency, the SG is 1.050. I wanted a slightly weaker version so i skipped the sugar addition. Mine is a lot lighter in color also (SRM=4).

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Old 11-14-2011, 08:40 PM   #120
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Finally bottled last night after a full 5 weeks in primary.
Finished up at 1.004. Hydro sample tasted pretty great.
Had to make a label for this one...

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Last edited by sjjn; 11-14-2011 at 09:16 PM. Reason: change photo
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