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Old 05-18-2011, 02:58 PM   #1
Native302
 
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Feb 2011
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Recipe Type: All Grain   
Yeast: WYEAST 3711   
Yeast Starter: Yes 1L   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.078   
Final Gravity: 1.004   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 21 65 rise to 80   
Additional Fermentation: No   
Secondary Fermentation (# of Days & Temp): No   
Tasting Notes: Amazing beer. It assaults your mouth and comes back to appologize. Remarkable   

Ole Zion Church Saison 3rd place DogFish Head Mad Brewer Competition.

5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit

Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175

Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067

90 min boil

.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min

1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest

cooled to 65 and pitched Wyeast 3711

OG 1.078

Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. I checked it after 3 weeks and it was crystal clear and tasted amazing, nice and dry. got a gravity reading of

FG 1.004

Carbed with corn sugar to 3.2 volumes and it was carbed after a week, 2nd week better, 3rd week amazing, yesterday it is the nectar of the gods!
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 05-22-2011, 10:07 PM   #2
Native302
 
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Update: Just won 3rd place in Dogfish Head Mad Brewer Competition!
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 05-27-2011, 06:25 PM   #3
thomasben
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May 2011
eugene, Oregon
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How much did the beer cost you ans how'd you let it naturally rise to 78

 
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Old 05-27-2011, 08:43 PM   #4
Native302
 
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I originally ordered everything from brewmasters warehouse, the recipe is on there also, think it was around $32

I cooled to 65, pitched yeast and the yeast will make the temp come up, I put the heat belt on it for the last 2-3 days to bring to 80. It 8 days to come to final gravity, then I left it 2 more weeks to clear up.
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 06-04-2011, 02:19 AM   #5
JerzBrew
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Jun 2011
Jersey City, NJ
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Congrats on placing at the Dogfish comp.

I plan to steal your recipe, haha. I might cut out the spices/orange peel because this is going to be my all-grain debut and I'd like to focus on the grain flavors.

My question:

I won't be able to control fermentation temperature as well as you did. It's summer, so my room temperature will fluctuate between the 60s and 80s.

The literature says that saisons are known for stuck ferms. Do you think temperature shifts in this range would lead to problems?

Thanks!

 
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Old 06-04-2011, 08:54 AM   #6
Native302
 
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Quote:
Originally Posted by JerzBrew
Congrats on placing at the Dogfish comp.

I plan to steal your recipe, haha. I might cut out the spices/orange peel because this is going to be my all-grain debut and I'd like to focus on the grain flavors.

My question:

I won't be able to control fermentation temperature as well as you did. It's summer, so my room temperature will fluctuate between the 60s and 80s.

The literature says that saisons are known for stuck ferms. Do you think temperature shifts in this range would lead to problems?

Thanks!
If you cool your wort down to 60 then pitch your yeast the temp will naturally rise and you'll be fine. If you use the wyeast 3711 French saison yeast I highly doubt you will have a stuck fermentation, that yeast is a monster! Keep us posted on how things go with your batch.
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Quote:
Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 06-11-2011, 04:30 PM   #7
chask31
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I think this will be my first all-grain as well. I have brewed extract for six years so it is about time! I plan to basically just brew saisons all summer since i do not have a cellar.
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Old 06-11-2011, 04:33 PM   #8
Native302
 
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Quote:
Originally Posted by chask31
I think this will be my first all-grain as well. I have brewed extract for six years so it is about time! I plan to basically just brew saisons all summer since i do not have a cellar.
That's my goal for summer brews, Belgians, saisons, and the fall lagers and pumpkins
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Originally Posted by bottlebomber

Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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Old 06-11-2011, 08:11 PM   #9
chask31
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Quote:
Originally Posted by Native302 View Post
That's my goal for summer brews, Belgians, saisons, and the fall lagers and pumpkins
Have you checked out the Mad Fermentationist's recipes for dark funky saisons? I am planning to make one or two of those but without the wild yeast.
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Tap #1: Copper C Amber Ale
Tap #2: Mad Fermentationist's Westvleteren Green clone
Primary #1: Bierhaus' Centennial Ale steam style
On Deck: Steam Ale

 
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Old 06-11-2011, 10:46 PM   #10
Native302
 
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Haven't checked those out yet, but will look them up tonight.
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Just buy a small swimming pool, throw everything in and mash it. Then open ferment in another swimming pool with all the yeast.

 
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