Saison El Macaracachimba - Oak Barrel-aged Saison

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Remmy

Drink First, Ask Questions Later
Joined
Mar 6, 2013
Messages
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Reaction score
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Recipe Type
All Grain
Yeast
Wyeast - French Saison 3711
Yeast Starter
No
Additional Yeast or Yeast Starter
No
Batch Size (Gallons)
5.75
Original Gravity
1.053
Final Gravity
1.002
Boiling Time (Minutes)
70
IBU
22.25
Color
2.85
Primary Fermentation (# of Days & Temp)
28 days / 75F
Secondary Fermentation (# of Days & Temp)
5 days / 70F
Tasting Notes
Light-bodied, dry with medium spice and hints of clove and caramel.
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Title: El Macaracachimba - Oak Barrel-aged Saison

Brew Method: All Grain
Style Name: Saison
Boil Time: 70 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.041
Efficiency: 85% (brew house)

STATS:
Original Gravity: 1.053
Final Gravity: 1.002
ABV (alternate): 6.78%
IBU (tinseth): 22.25
SRM (morey): 2.85

FERMENTABLES:
8 lb - Belgian - Pilsner (84.2%)
1 lb - German - Wheat Malt (10.5%)
0.5 lb - Cane Sugar (5.3%)

HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 70 min, IBU: 22.25

MASH GUIDELINES:
1) Infusion, Temp: 148 F, Time: 90 min, Amount: 3 gal
2) Sparge, Temp: 185 F, Time: 20 min, Amount: 5.5 gal
Starting Mash Thickness: 1.33 qt/lb

YEAST:
Wyeast - French Saison 3711
Starter: No
Form: Liquid
Attenuation (avg): 80%
Flocculation: Low
Optimum Temp: 65 - 77 F
Fermentation Temp: 75 F
Pitch Rate: 0.35 (M cells / ml / deg P)

NOTES:
Light-bodied and dry with medium spice. The oak adds a nice dimension to this beer and gives it a some clove in the nose as well as on the palette as well as a slight caramel flavor.
 
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