French Saison

French Saison Ale
Brew Day: 8/21/2011
4.5 gal 1 hour boil
OG: 1.055
FG:??

Recipe:
- NB Gold Malt Syrup 8 lbs (60 minutes)
- Weyermann Carahell 1 lbs
- Belgian Aromatic Malt 0.5 lbs
- Flaked Wheat 0.25 lbs
- Summit Hop Pellets 1 oz (60 min)
- Summit Hop Pellets 0.5 oz (30 min)
- Liberty Hop Pellets 0.5 oz (30 min)
- Summit Hop Pellets 0.5 oz (15 min)
- Liberty Hop Pellets 0.5 oz (15 min)
- Wyeast nutrient 1/2 tsp (10 min)
- Super Irish Moss 1/4 tsp (10 min)
- Liberty Hop Pellets 1 oz (5 min)
- Cascade Whole Hops 2 oz (dry hop @ 15 days)
- Wyeast 3711 French Saison

Starter:
- Yeast starter w/ 10oz. NB Gold Malt Syrup and 4 cups water 1 day prior

Brew Day and beyond:
Steeped grains at ~154° for 30 minutes
Brought to boil
Added extract
Followed hop and additive schedule
Added chiller at 15 minutes
Cooled to 70°
Added sanitized water to bring volume to 5 gal
Pitched yeast
Added dry hops after 15 days of fermentation

Just dropped in my cascade hops. This sucker has been fermenting strong for the past two weeks. From reading other entries, 3711 does wonders in a short amount of time. I'm gonna give it 7 to 10 more days and take a FG reading. Will be bottling with 4.5 oz. of corn sugar once 1.006 is reached. Any thoughts?

I have used 3711 a lot.

I think it is a low floc yeast and needs time to clear so I usually leave it for 4-5 weeks before I check it. Let it do it 's thing. I does ferment low so it will give great results.

I love Saisons and have 3 different ones in bottles now and getting ready to do another one.

beergolf said:

I have used 3711 a lot.

I think it is a low floc yeast and needs time to clear so I usually leave it for 4-5 weeks before I check it. Let it do it 's thing. I does ferment low so it will give great results.

I love Saisons and have 3 different ones in bottles now and getting ready to do another one.

Click to expand...

This is my first time using it, but it seems to be keeping up with it's reputation. I'm not 100% sure what differentiates a saison from other beers other than the yeast strain. If I used 1272 this could very well be an IPA.