Saison d'Etienne

68 % 9 lbs. Belgian Pilsner Malt
15 % 2 lbs. Rahr White Wheat Malt
8 % 1 lb. Belgian Candi Syrup, Clear
8 % 1 lb. Flaked Rice
2 % 4 oz. Acidulated Malt

75 min. 1 oz. Mt Hood
10 min. 1 oz. Styrian Goldings
5 min. 1 oz. Crystal

8.8% abv

You can adjust the OG to account for the voraciousness of this 3711 yeast, it's a killer. I will be aiming for an OG of 1.062 for my next 10 gallon batch but I do not mind the higher abv at all.


Single infusion BIAB with a 1.5 qt/lb mash ratio. Mash temp was 153F on my lab thermometer dropping to 151F. I have since purchased a NIST certified HB blue spirit thermometer and it reads three degrees higher so maybe it was 156F. Anyways, I mashed for 60 minutes and started my boil with 105 minutes since my volumes were a little over. Everything went perfect otherwise. I hit 1.070 after cooling to 76F. I pitched my decanted 1 liter starter and things took off. This yeast ate through it all until it reached 1.004 as an FG. After 4 weeks I bottled with 6 ounces of dextrose. Carbed up in less than 1 week. My first all-grain This glass is 8 weeks post brew date.

I would confirm that the taste profile is onto a Colette from Great Divide. It's got that chewy mouth feel and fruitiness I so desire from saisons in that range for the bone dryness, stupid amount of citrus flavor, and bittering of some versions are off-putting to my palette. The hops played an integral part in the nose and taste. Crystal was a good late addition choice for aroma, the Styrian for earthiness, and Mt Hood for the bittering profile. My local water is fairly neutral so I went with a little saurmaltz for this lighter brew. I used the flaked rice to lighten the body as a balance to the mash temp and yeast characteristics plus to bare a close resemblance to what Colette has as attributes. Good lacing and carbonation throughout the glass. I cannot get enough of this and will brew a 10 gallon soon. Unfortunately this brew left me only 7 bottles left since it was a commission by my brother to brew (He paid for the ingredients).

Drink it fresh and it is best that way. Hops die down after a few months so more aroma hops could be better. Maybe another ounce of Crystal at 5min.

djbradle said:

68 % 9 lbs. Belgian Pilsner Malt
15 % 2 lbs. Rahr White Wheat Malt
8 % 1 lb. Belgian Candi Syrup, Clear
8 % 1 lb. Flaked Rice
2 % 4 oz. Acidulated Malt

75 min. 1 oz. Mt Hood
10 min. 1 oz. Styrian Goldings
5 min. 1 oz. Crystal

8.8% abv

You can adjust the OG to account for the voraciousness of this 3711 yeast, it's a killer. I will be aiming for an OG of 1.062 for my next 10 gallon batch but I do not mind the higher abv at all.

Single infusion BIAB with a 1.5 qt/lb mash ratio. Mash temp was 153F on my lab thermometer dropping to 151F. I have since purchased a NIST certified HB blue spirit thermometer and it reads three degrees higher so maybe it was 156F. Anyways, I mashed for 60 minutes and started my boil with 105 minutes since my volumes were a little over. Everything went perfect otherwise. I hit 1.070 after cooling to 76F. I pitched my decanted 1 liter starter and things took off. This yeast ate through it all until it reached 1.004 as an FG. After 4 weeks I bottled with 6 ounces of dextrose. Carbed up in less than 1 week. My first all-grain This glass is 8 weeks post brew date.

I would confirm that the taste profile is onto a Colette from Great Divide. It's got that chewy mouth feel and fruitiness I so desire from saisons in that range for the bone dryness, stupid amount of citrus flavor, and bittering of some versions are off-putting to my palette. The hops played an integral part in the nose and taste. Crystal was a good late addition choice for aroma, the Styrian for earthiness, and Mt Hood for the bittering profile. My local water is fairly neutral so I went with a little saurmaltz for this lighter brew. I used the flaked rice to lighten the body as a balance to the mash temp and yeast characteristics plus to bare a close resemblance to what Colette has as attributes. Good lacing and carbonation throughout the glass. I cannot get enough of this and will brew a 10 gallon soon. Unfortunately this brew left me only 7 bottles left since it was a commission by my brother to brew (He paid for the ingredients).

Click to expand...

What was your batch size and boil length?

Batch size was 5.0 gallons and boil length was 105 mins