Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,649
- Reaction score
- 9,723
- 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.
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.