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Old 06-27-2011, 03:42 AM   #1
Oct 2008
Crown Point Indiana
Posts: 216

brewed june 26 2011,
6 Gal.
Grain bill
13 lb. Marris otter
1 lb. rye
.5 White Wheat
.5 Belgian Bisquite
1 oz. saaz 60 min.
1 oz. Kent Golding 30 min.
1 oz. saaz 10 min.
.5 oz Kent Golding 10 min
Original Gravity 1.072
Primary= White labs Belgian Ale Yeast WLP550: 2 weeks
Secondary= 1 LB. honey 2 Weeks
This beer will be fermented in the top of my barn. The temp is around 80*f- 90*f. I want to take this one back to the origins of a saison with a present day influence. We'll see what the weather does?

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Old 06-27-2011, 05:06 AM   #2
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

Grain/hops look good, but why WLP550? Saisons are mostly about the yeast.
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Old 06-27-2011, 05:14 AM   #3
Dec 2010
Orange, CA
Posts: 225
Liked 24 Times on 23 Posts

You absolutely need a saison yeast - ie wlp 568 . 568 yeast is a saison and Belgian blend and I highly recommend it. It took my saison down to 1.004 with great characteristic flavors.

Other than that, looks good- let us know how it turns out!

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