YEAST STRAIN: 3724 | Belgian Saison Batch Size (Gallons):
5 Original Gravity:
1.058 Final Gravity:
15 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
14 Days Secondary Fermentation (# of Days & Temp):
7 days Tasting Notes:
A slightly tart, refreshing beer. The yeast produces a distinct citrus/spicy aroma an
6 lbs Pilsner Malt Extract
2 lbs Munich
4 lbs fresh red grapes
.5 lbs Golden Naked Oats
.5 lbs Honey Malt
.5 oz Perle (60 minutes)
2 oz Mt Hood (15 minutes)
Wyeast 3724 | Belgian Saison
Steep grains at 160 degrees for 30 minutes.
Heat 2 lbs whole grape to 150 and turn off heat. Remove and puree and add to wort at flameout.
When racking to secondary, repeat the grape process with last 2 lbs and rack onto grape puree.
I was really nervous about ending with a wine/beer hybrid especially since I this was my second batch ever. Turned out great with a light tart flavor.