dyqik
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY 3711
- Yeast Starter
- Nope
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.002
- Boiling Time (Minutes)
- 60
- IBU
- 25
- Color
- 3
- Primary Fermentation (# of Days & Temp)
- 21 days 77-74F
- Additional Fermentation
- 7-14 day bottle conditioning
- Tasting Notes
- Dry, well-carbonated (after 7 days), spicy yeast flavors supported by some bitterness
This is a very simple saison I brewed to try 3711 for the first time and to take advantage of the stable 74-77F temperatures in my basement during a hot spell in Boston. I was originally going to make this a Belgian Pils and Saaz SMaSH brew, but I remembered that I had an oz of cascade in the freezer that needed using up, so I threw them in as bittering hops. After 7 days carbing at 70F, this beer is already nicely carbed and tasting good, even though the yeast hasn't fully settled in the bottles.
3711 is definitely a beast of a yeast, and took this down to 1.004 in a week, with the last 0.002 coming off over 2 weeks at 74F. I'm not set up to do starters, so I didn't bother for this 5.5 gal batch, and my tap water was warmer than I would have liked, so I didn't chill the wort below 75F before pitching.
Recipe:
Water - Boston tap water, 1/4 Campden tablet, 1 tsp of Burton water salts to up the minerals a little (closest I had in stock for the required adjustments for an all pale mash)
10 lb Belgian pils
Mash for 60 mins at 150F
Fly-sparged for 7.1 gal pre-boil volume at 1.044
Boil for 60 mins
1 oz Cascade (AA 5.5%) - 60 mins
1 oz Saaz (AA 2.8 %) - 20 mins
1 Whirlfloc - 15 mins
1 oz Saaz (AA 2.8 %) -5 mins
Chill to 75F.
5.5 gal into fermenter
Pitch 1 smack pack of WY 3711 and ferment at 75F ambient (fell to 72F after 2 weeks, fermenter temps from 77 to 74 F) for 3 weeks.
Carb to 3 vols CO2 - 6 oz corn sugar for bottling.
3711 is definitely a beast of a yeast, and took this down to 1.004 in a week, with the last 0.002 coming off over 2 weeks at 74F. I'm not set up to do starters, so I didn't bother for this 5.5 gal batch, and my tap water was warmer than I would have liked, so I didn't chill the wort below 75F before pitching.
Recipe:
Water - Boston tap water, 1/4 Campden tablet, 1 tsp of Burton water salts to up the minerals a little (closest I had in stock for the required adjustments for an all pale mash)
10 lb Belgian pils
Mash for 60 mins at 150F
Fly-sparged for 7.1 gal pre-boil volume at 1.044
Boil for 60 mins
1 oz Cascade (AA 5.5%) - 60 mins
1 oz Saaz (AA 2.8 %) - 20 mins
1 Whirlfloc - 15 mins
1 oz Saaz (AA 2.8 %) -5 mins
Chill to 75F.
5.5 gal into fermenter
Pitch 1 smack pack of WY 3711 and ferment at 75F ambient (fell to 72F after 2 weeks, fermenter temps from 77 to 74 F) for 3 weeks.
Carb to 3 vols CO2 - 6 oz corn sugar for bottling.
