French Saison

louie0202 said:

It's about 70 or 80 degrees in Illinois so I decided to make my Belgian/French Saison tonight.

8 lbs 12.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 87.5 %
4.0 oz Caramunich Malt (56.0 SRM) Grain 2 2.5 %
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 10.0 %
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 60.0 min Hop 4 6.7 IBUs
1.00 oz Saaz [4.00 %] - Boil 45.0 min Hop 5 12.3 IBUs
1.00 oz Cascade [5.50 %] - Boil 15.0 min Hop 6 9.2 IBUs
0.50 oz Hallertauer Hersbrucker [4.00 %] - Boil 5.0 min Hop 7 1.3 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 8 -

Should be an interesting beer! What are you making tonight?

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starrfish said:

sounds like a good recipe, I use strissel spalt hops in the later hopping schedule. I think it works better with the 3711 yeast than anything else I've tried.

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louie0202 said:

This is actually the Lefse Blonde All-Grain Kit from northern brewer, I just added some hops to the 15 minute mark, might have to try some strissel spalt hops next time.

I also have the Belgian Saison yeast for the same exact recipe...hopefully will make that sunday and then I can taste the beers against each other. Just need to finish the ferminator so I can ferment at 85 degrees for the belgian yeast.

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starrfish said:

I was curious about the Lefse Blonde kit... have you brewed it as shipped? How did it come out?

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