SaccharoVices
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3724
- Yeast Starter
- 1.5 L
- Additional Yeast or Yeast Starter
- N/A
- Batch Size (Gallons)
- 5.0
- Original Gravity
- 1.064
- Final Gravity
- N/A
- Boiling Time (Minutes)
- 90
- IBU
- ???
- Color
- N/A
- Primary Fermentation (# of Days & Temp)
- 85 Deg F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- N/A
- Tasting Notes
- Should be yummy
I haven't brewed beer for 6 years!?! and decided that today would be the day to get back into it. As with many other people, I would love to closely clone Saison Dupont. Read many recipes, tastings and writeups regarding Dupont's ingredients and methods and came up with this one. It diverges a bit since i added malted wheat and a wee bit of clear candi. Mashed in 10 # Moravian 2row floor malt and 1# malted wheat with 3.5 gallons of strike water @170- was hot today so it balanced out at 155.6- not too far off from the desired 154. after an hour pulled two decoctions of 1 quart each, boiled and added back to the mash to maintain temp. mashing ended up lasting 90 minutes, vorlaufed for the last 5 or so to set up the grain bed. 4.5 gallons sparge water @170, collected exactly 6.5 gallons wort when the mash tun ran dry. brought to a boil and after 30 minutes added 1.5 oz goldings (4.4%AA) and .5 oz homegrown Saaz (%AA unknown). @70 minutes, added .5 oz HG Saaz. @80 minutes added .25 oz HG Saaz, 8oz clear candi sugar, yeast nutrient and irish moss. Total boil time was 90 minutes, i was going for a little caramelization for color since the recipe was so light, but i ended up with <5 gal in the carboy. The 1.5L starter (yes, i know, mixed english and metric units here) brought it right up to 5 gal. the hops were whole and there is a false bottom in the boiler so i got little solid material but htere was a fair amount of break. In retrospect, i would have omitted the sugar and raised the sparge water to 5 gallons, collected 7 gallons of wort and still boiled 90 minutes- or alternately kept the same sparge quantity and only boiled for 60 minutes to get 5.5 gallons in the carboy- that way i would have a true uasble 5 gallons of beer after racking. the OG was just a shade high, wanted to go no higher than 1.060 as i would like this to ferment out fairly dry. The starter was quite active and 8 hours after pitching it is vigorous. 85 degrees to get some spiciness and flavor out of this yeast strain. Smells great. It sure is good to be back