bobdaferret
Well-Known Member
- Joined
- Nov 18, 2013
- Messages
- 52
- Reaction score
- 7
- Recipe Type
- Partial Mash
- Yeast
- French Saison (Wyeast #3711)
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 1L water + ~0.4 lb Pilsen DME
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.090
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 60
- IBU
- 35.5
- Color
- 27
- Primary Fermentation (# of Days & Temp)
- 35 days @ 66-68 F
- Secondary Fermentation (# of Days & Temp)
- 21 days @ 66-68 F
- Additional Fermentation
- 2+ months in bottle
- Tasting Notes
- Great balance of sweet & dry; rich fruit flavor w/ subtle chocolate & spice notes
1.33 lb Belgian CaraMunich
0.50 lb Flaked Corn
0.50 lb Belgian Biscuit
0.33 lb Belgian Special B
0.33 lb UK Chocolate
Mashed @ 156 F for 30 minutes in 3 gallons water
Bring to boil, remove heat and add:
9.15 lb Pilsen LME
~0.6 lb Pilsen DME (leftovers from 1 lb bag used for yeast starter)
Bring back to boil for hop schedule:
1.00 oz Magnum (14.7% AA) @ 60 min (22.4 IBU)
1.00 oz UK Fuggles (5.3% AA) @ 60 min (8.1 IBU)
1.00 oz Hallertau Hersbrucker (4.3% AA) @ 30 min (5.0 IBU)
1.00 lb D180 Belgian Candi Syrup @ 10 min
1.00 lb Brun Fonce Soft Belgian Candi Sugar @ 10 min
2.00 gr Grains of paradise @ 10 min
1.00 tsp Irish moss @ 10 min
Topped off @ 5.5 gal in fermentor
Pitched entire room-temp yeast starter slurry @ 75 F
1.50 oz Rum-soaked pimento wood chips @ secondary (last 7 days)
Bottle with 5 oz. priming sugar
ADDITIONAL NOTES: The UK grain & hops are replacements for their respective Belgian/German counterparts that my LHBS did not have. IBU estimated using the calculator at Brewer's Friend.
ADDITIONAL TASTING NOTES: I love this beer; sweet, easy-drinking & alcohol is mostly masked... but my advice to you if you try it is to either:
a) Use more grains of paradise (2.5-3.0 gr) if you want more spice
b) Use more rum (1.5-2.0 cups) if you want more rum flavor
c) Try toasting your pimento wood at home (either half or all the chips you use) for a more complex wood flavor; or, perhaps just let it sit longer in secondary
I felt all of these were lacking somewhat in my final result... but it's not even 3 months old yet, so time will tell.
0.50 lb Flaked Corn
0.50 lb Belgian Biscuit
0.33 lb Belgian Special B
0.33 lb UK Chocolate
Mashed @ 156 F for 30 minutes in 3 gallons water
Bring to boil, remove heat and add:
9.15 lb Pilsen LME
~0.6 lb Pilsen DME (leftovers from 1 lb bag used for yeast starter)
Bring back to boil for hop schedule:
1.00 oz Magnum (14.7% AA) @ 60 min (22.4 IBU)
1.00 oz UK Fuggles (5.3% AA) @ 60 min (8.1 IBU)
1.00 oz Hallertau Hersbrucker (4.3% AA) @ 30 min (5.0 IBU)
1.00 lb D180 Belgian Candi Syrup @ 10 min
1.00 lb Brun Fonce Soft Belgian Candi Sugar @ 10 min
2.00 gr Grains of paradise @ 10 min
1.00 tsp Irish moss @ 10 min
Topped off @ 5.5 gal in fermentor
Pitched entire room-temp yeast starter slurry @ 75 F
1.50 oz Rum-soaked pimento wood chips @ secondary (last 7 days)
Bottle with 5 oz. priming sugar
ADDITIONAL NOTES: The UK grain & hops are replacements for their respective Belgian/German counterparts that my LHBS did not have. IBU estimated using the calculator at Brewer's Friend.
ADDITIONAL TASTING NOTES: I love this beer; sweet, easy-drinking & alcohol is mostly masked... but my advice to you if you try it is to either:
a) Use more grains of paradise (2.5-3.0 gr) if you want more spice
b) Use more rum (1.5-2.0 cups) if you want more rum flavor
c) Try toasting your pimento wood at home (either half or all the chips you use) for a more complex wood flavor; or, perhaps just let it sit longer in secondary
I felt all of these were lacking somewhat in my final result... but it's not even 3 months old yet, so time will tell.
