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Old 10-20-2010, 02:56 AM   #1
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Default All-Grain - Wallonia Basil Lime Saison

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1 Liter
Batch Size (Gallons): 5.5
Original Gravity: 1.068
Final Gravity: 1.006
IBU: 32
Boiling Time (Minutes): 75
Color: 4
Primary Fermentation (# of Days & Temp): 7 days @ 70, then 14 days @ 80
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: bright citrus upfront balances earthy, peppery farmhouse notes

Basil-Lime Saison

% LB OZ Malt or Fermentable ppg °L
78% 8 0 Belgian Pils info 37 2
10% 1 0 German Wheat info 39 2
10% 1 0 Flaked Wheat info 38 2
2% 0 4 Munich Malt info 37 9
10 4
Batch size: 5.5 gallons

Original Gravity (1.050 to 1.058)
Final Gravity (1.011 to 1.013)
Color 4° SRM / 8° EBC (Yellow)
Mash Efficiency 75%

Mashed 60-70 minutes at 155
Double batch sparged

boil 60 mins 1.0 Saaz pellet 3.5
boil 10 mins 0.5 Sorachi Ace pellet 13.7
boil 5 mins 0.5 Sorachi Ace pellet 13.7
boil 1 min 1.0 Sorachi Ace pellet 13.7
Boil: 6.5 avg gallons for 60 mins

32.1 IBU / 4 HBU
Wyeast French Saison (3711)

boil 10 min .25 ounces Dried Lime Peel
boil 5 min .25 ounces Dried Lime Peel
boil 5 min 1 oz (handful) fresh basil leaves


This beer was my entry in a 2 club competition based on 'Iron Chef'. We had to brew within certain OG/FG/IBU parameters and Sorachi Ace and Lime Peel were our 'secret ingredients'. It was the first recipe I'd created and my first Saison, but it placed 3rd in the competition.

One of the better, if not the best, beers I've made. I lucked into guessing the perfect amount (IMO) of basil. The basil really isn't present in the aroma, but has a few subtle hints in the upfront flavor and balances nicely with the lemongrass flavor of the Sorachi Ace. The lime peel pairs nicely with the SA as well, but is most noticeable in the light, meringue-like head. 3711 brings out some farmy, peppery flavors. Light, effervescent, and refreshing but with enough complexity to stay interesting.

The color is a bit lighter than this picture.

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Old 03-18-2011, 01:29 AM   #2
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Two weeks at 80 degrees? Isn't that a bit high? I'm not sure how I'd even maintain that temp in my carboy
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Old 03-18-2011, 02:26 AM   #3
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Two weeks at 80 degrees? Isn't that a bit high? I'm not sure how I'd even maintain that temp in my carboy
The saison yeast strains can handle pretty high temps. Actually you don't need to ramp up the Wyeast 3711 nearly as much as the more finicky Dupont strain.

I had this beer in a 6.5 gal glass carboy, wrapped it up in a down blanket and then put a fleece jacket over top of that. I left it in a spare bedroom, closed the AC vent, and put several lamps without lampshades nearby, and put a towel under the door. The room temp actually got up to the low 90s and held there, but the thermometer sticker and a digital thermometer affixed to the glass held right around 80. Maybe not the most efficient, but the gravity dropped significantly after that and I ended up with a pretty darn good beer.
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Old 03-18-2011, 02:30 AM   #4
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Two weeks at 80 degrees? Isn't that a bit high? I'm not sure how I'd even maintain that temp in my carboy
I used a Wyeast saison yeast (forget which one) that wouldn't ferment below 70. I turned a space heater toward my carboy and let it get into the mid-to-upper 70's. Never took it to 80, but I have heard of people going as high as 90.
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Old 07-29-2011, 09:46 PM   #5
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I used a Wyeast saison yeast (forget which one) that wouldn't ferment below 70. I turned a space heater toward my carboy and let it get into the mid-to-upper 70's. Never took it to 80, but I have heard of people going as high as 90.
it was likely Wyeast 3724, their strain description: This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation.
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Old 09-21-2012, 04:40 PM   #6
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Brewing this on Saturday. Did you do anything to the basil or just drop the whole leaves into the boil?
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Old 09-21-2012, 05:34 PM   #7
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Brewing this on Saturday. Did you do anything to the basil or just drop the whole leaves into the boil?
I picked the leaves straight from the plant and dropped them right in at flameout. I recall just using a loose handful or so.

Good luck with the brewday, let us know how it turns out!
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Old 10-16-2012, 06:05 PM   #8
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I have this kegged now. I ended up only using 1 oz of Sorachi Ace. The LHBS didn't have any more and I didn't feel like waiting. Other than that it's the same recipe.

You can definitely taste the basil right away. I'm guessing using 1oz of the Sorachi Ace instead of 2oz is giving the basil more room to come out. I like it, but I think next time I would either make sure I use 2 oz of Sorachi or just go with less basil.

Overall it's really good though.
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Old 10-17-2012, 08:47 PM   #9
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I have this kegged now. I ended up only using 1 oz of Sorachi Ace. The LHBS didn't have any more and I didn't feel like waiting. Other than that it's the same recipe.

You can definitely taste the basil right away. I'm guessing using 1oz of the Sorachi Ace instead of 2oz is giving the basil more room to come out. I like it, but I think next time I would either make sure I use 2 oz of Sorachi or just go with less basil.

Overall it's really good though.
Glad you like it. Some folks that tasted mine immediately recognized the basil flavor while others could barely discern an herbal presence from the hops and lime. In mine the basil mellowed out a bit over time and melded with the citrus of the Sorachi. Pretty subjective, but I actually wish mine had a bit more basil and a bit less lime.

I recently brewed another saison with thai basil and peppercorns and the aroma is quite distinct.
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Old 03-13-2013, 02:51 AM   #10
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Just brewed this the other day. I dropped the pilsner to 5 # and added 3# of golden promise and changed the munich to 2oz. Will see how it turns out.
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