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Old 06-17-2013, 08:22 PM   #171
highgravitybacon
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Quote:
Originally Posted by eulipion2 View Post
Okay, so based on the proportions given for grains in post #15 (70/20/10), here's what I've come up with:

6 gallons, 75% efficiency

11 lb US Pale Malt (70%)
3 lb flaked corn (19%)
1.75 lb Wheat malt (11%)

.5 oz Magnum, 13.5% AA, 60 min (17 IBU)
.625 oz Bravo, 15.5% AA, 45 min (22 IBU)
1.5 oz Amarillo, 9.5% AA, dry hop (0 IBU)

Wyeast 3711 French Saison

OG: 1.072
FG: 1.010
IBU: 39
SRM: 4.3
ABV: 8.3%

Post #15 is from two years ago, so I'm sure things have changed a bit. Schumed, you have a 5 minute Amarillo addition. Is that what Boulevard does currently, or was that your interpretation? That just seems like an awful lot of green matter.
You can email boulevard directly to get the recipe if you are curious. I doubt it's changed dramatically with possible exception of bittering addition.



 
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Old 08-01-2013, 01:18 PM   #172
geoffm33
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I am going to attempt this next weekend, my LHBS is out of Amarillo and Simcoe so I subbed Falconer's for both. Is there a better hop sub to use that is commonly available?

Here is the recipe:

Code:
Recipe Specifications
--------------------------
Batch Size (fermenter): 5.50 gal   
Estimated OG: 1.073 SG
Estimated Color: 6.3 SRM
Estimated IBU: 38.0 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt		Name                                  Type	#	%/IBU         
11 lbs		Pale Malt (2 Row) US 		       	Grain	1	71.8 %        
3 lbs 8.0 oz	Corn, Flaked				Grain	2	22.8 %        
8.0 oz		White Wheat Malt	               Grain	3	3.3 %         
5.3 oz		Caramunich Malt		               Grain	4	2.2 %         
0.20 oz		Magnum - Boil 60.0 min			Hop	5	8.4 IBUs      
0.21 oz		Falconer's Flight - Boil 45.0 m 	Hop	6	5.7 IBUs      
4.00 oz		Falconer's Flight - Boil 5.0 m		Hop	7	23.8 IBUs     
1.0 pkg		Belgian Saison (Wyeast Labs #3724)	Yeast	8	-             
0.25 oz		Falconer's Flight - Dry Hop 7 days 	Hop	9	0.0 IBUs      


Mash Schedule: GM: BIAB, Medium Body
Total Grain Weight: 15 lbs 5.3 oz
----------------------------
Name              Description                             Step Temp	Step Time     
Saccharification  Add 30.89 qt of water at 160.0 F        152.0 F	60 min        

Sparge: Remove grains, and prepare to boil wort

------

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------


1) I haven't done a starter before, is it mandatory? If I don't, should I pitch two yeast packs instead?

2) I don't have a way to control the temp on the warmer side, should I start my fermentation at my typical 68 (swamp cooler) then after a few days leave it at room temp (72 ambient)?

3) How many carbonation volumes for this clone?



Reason: Added question #3

 
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Old 08-02-2013, 12:34 AM   #173
bd2xu
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Not sure about the hops but I'd say anything you like. I did this recipe to a T and it was good but not a super close clone. On the yeast, very important. I like to use yeastcalc.com to figure out how much to use. Great tool.
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Old 08-02-2013, 12:35 AM   #174
bd2xu
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Oh and mash low. I mashed too high, about 156. It was a little too sweet a saison should really be dry.
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Old 08-15-2013, 03:17 AM   #175
scottsaxman
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Mash low - we shot for 151F
Ferment hot - like 85-90F with 3724 yeast

Our version isn't nearly as funky as the real thing, but it is dry and refreshing. The BJCP description for saison says effervescent, if I recall, so carb up!

 
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Old 08-15-2013, 06:37 PM   #176
LakesideBrewing
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Pre-gelatinized Corn Flakes

That is the same as flaked corn, right?

Thanks!
-Mike
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Old 08-21-2013, 01:06 AM   #177
geoffm33
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Based on my recipe above (but used 2x packets of Danstar Belle Saison instead) after one week it went from 1.073 to 1.004. Finishing very low.

Tasted ok, never tried this recipe (or a Saison) before so nothing to compare to. Sensed a hot alcohol taste, not too noticeable though.

Fermented at about 68 then up to 75 after a few days.

Just dry hopped it and will check on it in another week.

 
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Old 08-26-2013, 05:55 PM   #178
savannahbrew
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Quote:
Originally Posted by F250 View Post
Has anyone tried the Danstar Belle Saison yeast on this?

Rick
I used that yeast and it turned out really well if you were still wondering. I didnt use a starter I just rehydrated for half of an hour like it said on the package and pitched. It ended up taking the beer down to 1.010

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Old 08-26-2013, 05:59 PM   #179
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Quote:
Originally Posted by savannahbrew View Post
I used that yeast and it turned out really well if you were still wondering. I didnt use a starter I just rehydrated for half of an hour like it said on the package and pitched. It ended up taking the beer down to 1.010
I wound up pitching 2 packets of Belle Saison. Went from 1.073 to 1.004 after 7 days. I am checking again tonight and may bottle tomorrow/wednesday.

Glad to hear it turned out well, can't wait to try it!

 
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Old 09-20-2013, 02:16 AM   #180
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Quote:
Originally Posted by geoffm33 View Post
I wound up pitching 2 packets of Belle Saison. Went from 1.073 to 1.004 after 7 days. I am checking again tonight and may bottle tomorrow/wednesday.

Glad to hear it turned out well, can't wait to try it!
So I just tried this out, it's been in the bottle for about 3 weeks. It starts off great...but finishes with a boozey taste. It had really high attenuation (likely due to the two packets, maybe should have just done one) and has a dry taste but the estimated 8.3% wound up at ~10%. And you can taste the alcohol.

I had the fermenter in a water bath with frozen water bottles keeping the temp around 68 for the first 3 or so days. Then I just let it ride after that, getting up to about 75 tops (temp probe taped to side of fermenter).

Not undrinkable, but not what I was shooting for.



 
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