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Old 05-22-2011, 02:04 PM   #41
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What SRM are you at using Turbinado?

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I want to make this one, and would like to use turbinado instead. But I want that darker color. What should I add to get it to ~19 SRM? I was thinking a tiny tiny bit of Carafa III (2 oz) that hopefully at that small amount wont add any roastiness? Any suggestions? Thanks
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Old 05-22-2011, 07:56 PM   #42
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Only 6. If I add 3 oz of Carafa III, it gets up to 14.5

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Old 05-23-2011, 03:22 PM   #43
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What percentage of the grainbill is 3oz? I can't imagine it would affect the flavor though.

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Only 6. If I add 3 oz of Carafa III, it gets up to 14.5
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Old 05-23-2011, 06:25 PM   #44
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3oz would be 1.93%. Small enough to where I doubt it would have any flavor contributions.


I also just thought about maybe grinding up the grain (and maybe decreasing to like 2 oz) and adding it at the end of the mash to get a bunch of color out of it

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Old 05-24-2011, 12:37 PM   #45
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I am planning on brewing this on Friday. Got my yeast from LHBS today and have a starter going on the stir plate. Couple questions:
1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.

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Old 05-25-2011, 07:12 PM   #46
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Originally Posted by buckeyebrewer View Post
1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.
I'd also love answers to 1, 2, and 4. I have some time to wait since I need to order the yeast. This would be my first saison so I'd like to have as much info to go on as possible come brew day.
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Old 05-25-2011, 07:54 PM   #47
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Some recommend incremental feeding of simple sugars to yeast while it is fermenting in primary.

On the other hand, many commercial breweries add sugar to the boil with no problems.

From what I can tell this yeast will do just fine if you add the sugar to the last 5-10 minutes of the boil to dissolve it and save yourself the hassle of adding to the primary.

If you do add to primary, you should dissolve the sugar (if it's crystalline) in a small quantity of water, boil it for about 10 minutes, cool it to about room temp, and add that to the fermenter.

I am going to be using honey for mine...1 lb. at the beginning of the boil to create more flavor and color compounds, and 1 lb. at flame-out to preserve the aroma of the honey.

Leave it in the primary fermenter for about 4 weeks to allow the yeast to ferment and clean up.

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Old 05-26-2011, 11:09 AM   #48
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1- Added to boil
2- If you want to add to primary "orangehero" explained the process perfectly
3- 5 weeks @ 71*
4- Recipe was planned for 75%, we ended up at 70% though. Too many outside factors that day We lautered a bit too fast on this one.

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I am planning on brewing this on Friday. Got my yeast from LHBS today and have a starter going on the stir plate. Couple questions:
1.Do you add rock sugar to boil or to primary?
2.If adding to primary do you boil it first to dissolve it?
3.How long did you leave in primary?
4.What was the brewhouse efficiency?
Thanks....sounds great. Can't wait to taste this one.
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Old 05-28-2011, 02:42 PM   #49
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Default my saison


This is what I am planning for my Monday brew, please add comments:
5.5 gal batch
9 lb Pilsner
3 lb Rye Malt
.33 lb Rice Hulls
1.8 oz Fuggles (60 min remaining)
.8 lb Amber Candi Sugar
3711 yeast with starter
Mash at 151

I saw a reference to Oats, is that needed,

Sheldon

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Old 05-28-2011, 08:40 PM   #50
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I brewed 10 gallons of this yesterday and used:
14 Pilsner
5 Rye
1 Rice Hull
1.75 Dark Candi Sugar
4 oz Willamette 3.4%
tasted great....hit 1.057....and it took off within 3 hours of adding yeast. It going crazy today at 74 degrees. Smells great.

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