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Old 02-22-2011, 06:57 PM   #1
Burro2882
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Default 1st crack at a saison

Any issues with this recipe? I took examples of a few I saw on HBT and came up with this for a 5 gallon batch...

6 lbs 2Row
1.5 lbs white wheat malt
.5 lb honey malt
.25 lb carapils
.25 lb aromatic
1 lb Honey (steeped, see below)

Mash at 152F for 60m

1 oz E.K. Golding (60m)
.5 oz Hallertauer (40m)
.5 oz Hallertauer (10m)
.25 oz cracked black pepper (5m)
1 orange of zest (5m)

Honey added just before flameout and allowed to steep for 15 min with lid on.

Primary for about 2 weeks
carbonate in keg for about 1 week.


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Old 02-22-2011, 09:25 PM   #2
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Wouldn't use honey in a Saison. Use white sugar if you want to dry it out.


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Old 02-22-2011, 09:38 PM   #3
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I'd mash closer to 145 ish as well. Also add any sugar after high krausen to help dry it out.
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Old 02-22-2011, 09:39 PM   #4
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I'd drop the spices and let the yeast do that for you, but that's me.
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Old 02-22-2011, 09:43 PM   #5
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Quote:
Originally Posted by ChshreCat View Post
I'd drop the spices and let the yeast do that for you, but that's me.
What yeast are you using?

On edit: I was unclear. The question was meant for the OP.
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Old 02-22-2011, 09:45 PM   #6
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Quote:
Originally Posted by dawgman View Post
What yeast are you using?
He uses 3711. I will be using the same on my version of ChsreCat's Saison Furtif.
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Old 02-22-2011, 09:59 PM   #7
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2 weeks in primary is not nearly enough time to ferment out a Saison. Mine using wyeast Belgian saision takes about 5 weeks. No need to rack a brew like this either, after that long the yeast cake settles like a rock.
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Old 02-22-2011, 10:02 PM   #8
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Good advise. I have never attempted this style before nor have i ever added sugar to the fermenter. Anything I should know about that process? Im assuming Ill bring the sugar to boil first? Is there a formula to determine a sugar amount to dryness ratio?
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Old 02-22-2011, 10:04 PM   #9
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And yes im assuming i'll be able to get the 3711 at my Local Brew Mart.
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Old 02-22-2011, 10:10 PM   #10
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I use one lb of sugar in mine (5 gallon batch) and I dissolve it in 6 or 8 ounces of water that I've brought to a boil and then immediately cool once it's all dissolved in (the water is clear) then pour it right in. With 3711, I wouldn't do more than that. That yeast drys it out well anyway, especially if you mash low.


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