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Old 09-30-2013, 11:27 PM   #291
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Tapped this about a week ago and it is hitting it's stride, it is GOOD! I dropped a grower off to a friend for dog sitting over the weekend, He called back wanting more.
Will be brewed again, thanks again for the recipe.
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Old 10-25-2013, 02:43 PM   #292
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Just mashed in, using d90 and added a small amount of special B, this will be our winter saison this year so a slight bit of color will be nice in it. Hopefully it wasn't a mistake. Of course, a huge part of me is yelling at myself "do it as original!!!" but of course, the home brewer in me has to F with the recipe even if proven...



Obligatory drink, a homebrew Pale Ale


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Old 10-26-2013, 01:33 PM   #293
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I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups. At any rate, the rebrew was blonder (obviously) but I also bittered with nugget and used sorachi ace as my flavor/aroma hop. I REALLY liked the lemony notes of the ace and how they complimented the rye. The original recipe is great, just sharing experiences with modifications- experimentation is at the soul of out craft, yes?
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Old 10-26-2013, 03:11 PM   #294
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Quote:
Originally Posted by Aa760
I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups. At any rate, the rebrew was blonder (obviously) but I also bittered with nugget and used sorachi ace as my flavor/aroma hop. I REALLY liked the lemony notes of the ace and how they complimented the rye. The original recipe is great, just sharing experiences with modifications- experimentation is at the soul of out craft, yes?
I like the sound of using Sorachi Ace. My wife loves the Brooklyn Sorachi Ace so maybe it would add a bit of that flavor. Just for the sake of adding a bit of tasting notes to this brew. I like the amount of rye in it and the amount of spicy/peppery notes it provides. My wife prefers a little less peppery flavor so I may brew this with just a bit less rye next time and use Sorachi Ace as well. Thanks to the OP for this recipe.
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Old 10-26-2013, 04:32 PM   #295
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Quote:
Originally Posted by Aa760 View Post
I have done this one twice. On the recommendation of some of the brewers in my club, I replaced the dark Candi syrup with blonde- I was told that the darker syrups leave unfermentables behind which keeps the beer from drying out as much as it could/should. I see several posts that cite quite a dry beer even with the dark syrup, so I am curious as to the opinion of others about unfermentables in the darker syrups.
I can't speak for other products but I made an 11 gal batch with 2 lb of D-90 syrup (8.3% in my recipe) and it went from 1.057 to 1.001. The company claims to have better fermentability over other products, no idea if that's true or not. I was actually thinking of brewing this again soon and I picked up 2 lbs of a different brand of dark canidi syrup because a local shop was having a sale on in-stock items. I'll post numbers if I brew it.
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Old 11-05-2013, 02:59 AM   #296
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Quote:
Originally Posted by brianm317
Has anyone done a low alcohol version? say less than 4.5 %. If so, please let us know what you did and how it came out.
I did a 4.5 ish.
11 gal batch.
18 pilsner malt
2 Rye malt
1 Munich
1 crystal 30

Mashed at 150 for 70 minutes

Sparged at 170

7 oz home grown cascade leaf
2 FWH
2 @ 60
1 @ 30
1@ 10
1 @ Flameout


White labs 535 French saison 2 weeks at 80F

Started at 1.048

Finished at 1.002


Kegged and carbed at 11psi for 4 days.

This beer is light and refreshing
Peppery notes, a little lemony, not to hoppy, the fruitiness of the cascade is a good match.
Really drinkable. The saison yeast really shines through in this beer.
Best beer I've ever made? Maybe.

My favorite right now.

Next time a little darker , maybe 1.5 60l crystal and ? Not sure what else.
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Old 11-05-2013, 10:59 AM   #297
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D90 is a fantastic tasting product with a beautiful red tint to it if you want more color.
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Old 11-06-2013, 04:38 AM   #298
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Great brew!

Brewed this with Wyeast French Saison and D-45 candidate syrup. Over carbed mine a little so it's ready at week two of bottle conditioning. I will probably brew this again. Thanks for sharing the recipe!


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Old 11-06-2013, 12:25 PM   #299
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Great color to your saison!
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Old 11-06-2013, 05:40 PM   #300
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Great recipe! Thanks for sharing.
Mine went from 1.061 -> 1.002 over 3 weeks @ 64 -> 78 degrees (#3711 is a beast!). The rye is fantastic- slippery and very spicy brew. Hopefully we wont drink it up before it hits its prime!
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