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Old 06-25-2010, 01:17 AM   #1
Jul 2008
Posts: 161
Liked 14 Times on 9 Posts

Its time I try to build a recipe and I know I'll need some help from you all.
I'll be throwing this on 3711 yeast cake from a previous Saison batch

Recipe Specifications
Batch Size: 6.00 gal
Boil Size: 7.76 gal
Estimated OG: 1.067 SG
Estimated Color: 12.5 SRM
Estimated IBU: 24.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 66.67 %
3.00 lb Caramel Vienne 20L (Briess) (20.0 SRM) Grain 20.00 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.67 %
1.00 lb Caramunich I (Weyermann) (51.0 SRM) Grain 6.67 %
1.00 oz Brewer's Gold [8.00 %] (60 min) Hops 21.7 IBU
0.50 oz Saaz [4.00 %] (15 min) Hops 2.7 IBU
0.50 oz Saaz [4.00 %] (0 min) Hops -

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Old 06-25-2010, 01:03 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
Liked 256 Times on 169 Posts

3711 is a saison yeast, and a high attenuator at that. The style you're going for has a subdued yeast character usually from a clean ale yeast, or a lager yeast fermented a bit warm.

You've got a lot of cara/crystal malt for any recipe (1/3 of the grain bill). This will help to counter the high attenuation of the yeast, but it will give you over the top caramel flavors.

Your hops look fine, although I believe adding flavor/aroma hops is out of the norm.

I'd highly recommend reading Farmhouse Ales if you want to brew something "to style."

I'd keep the pils, and maybe .5 lbs of the caravienna, sub the rest of the malt for Munich, and add a touch of dark malt (say 2-3 oz of carafa) for color, leave the hops as is, and ferment with either a German ale strain (not hefeweizen) or I had good results with 2206 fermented around 60 degrees.

Hope that helps, good luck!
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

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