Kai
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711VSS
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.066
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 90
- IBU
- 29
- Color
- 5.9
- Primary Fermentation (# of Days & Temp)
- 28 @: 70-85-60
It's named Saison Bâtard in honour of Guillaume Conquérant (also known as Guillaume Bâtard) - that's William the Conqueror, Americans - because the OG ended up being 1066.
9lb Pilsner Malt
0.75lb Munich
0.75lb Wheat Malt
0.75lb Belgian Aromatic
1lb Honey (@15min)
1lb table sugar (@15min)
1oz Tettnang 3.5% @60m
1oz EKG 5.5% @60m
0.5oz Tettnang @1m
0.5oz EKG @1m
Mashed at 145˚ for 60 minutes, then bumped up to 158˚ for 20 minutes to dextrinise whatever was left. Sparged at 170˚.
I initially brewed this to be a little weaker, but I overshot my efficiency.
I'm using the now slightly aging VSS French Saison strain, which sounds delicious. I accidentally aerated this thing for like six hours before I could get home and pitch the yeast. I pitched the yeast at about 69˚, and once fermentation started I moved it to somewhere warmer (about 72˚, where it climbed on its own to great heights. I'll let you know how it turns out. I hope to get this bone dry and yeast-spicy, and pop it in champagne bottles for warm summer nights.
9lb Pilsner Malt
0.75lb Munich
0.75lb Wheat Malt
0.75lb Belgian Aromatic
1lb Honey (@15min)
1lb table sugar (@15min)
1oz Tettnang 3.5% @60m
1oz EKG 5.5% @60m
0.5oz Tettnang @1m
0.5oz EKG @1m
Mashed at 145˚ for 60 minutes, then bumped up to 158˚ for 20 minutes to dextrinise whatever was left. Sparged at 170˚.
I initially brewed this to be a little weaker, but I overshot my efficiency.
I'm using the now slightly aging VSS French Saison strain, which sounds delicious. I accidentally aerated this thing for like six hours before I could get home and pitch the yeast. I pitched the yeast at about 69˚, and once fermentation started I moved it to somewhere warmer (about 72˚, where it climbed on its own to great heights. I'll let you know how it turns out. I hope to get this bone dry and yeast-spicy, and pop it in champagne bottles for warm summer nights.