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Old 09-13-2011, 03:42 PM   #21
boostsr20
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Feb 2010
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This was my last grain bill for a saison I did that got an Honorable mention and scored 39 being completely flat. I used a combination of the 3725 and a starter built up from a bottle of Fantome which I am quite sure had bugs of some sort in it. It came out really tart and fruity. Finished at 1.003

7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 56.00 %
1.50 lb Rye Malt (4.7 SRM) Grain 12.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 8.00 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 4.00 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.00 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.00 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.00 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.00 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale

 
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Old 09-13-2011, 04:59 PM   #22
smokinghole
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Flat as in no carbonation?
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Old 09-13-2011, 06:48 PM   #23
boostsr20
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Quote:
Originally Posted by smokinghole View Post
Flat as in no carbonation?
Yup. I bottled it 5 days before the comp because I read the date wrong. Sent it in anyway to see what kind of feedback I'd get besides that. Both judges were Nationally recognized and comment that they loved it. Had it been carbed, they said it was solidly in the 40's and a BOS round beer.
The other half of the 10 gallon batch went on Brett dregs from a Trinity Farmhouse Provisional and that just got bottle. Tasting that at the time of bottling was impressive.

 
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Old 09-13-2011, 06:59 PM   #24
smokinghole
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I was confused but I get it now. I thought you were saying it tasted flat but also got a great score.
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Old 09-14-2011, 01:14 AM   #25
joshs
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Nov 2010
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Quote:
Originally Posted by boostsr20 View Post
This was my last grain bill for a saison I did that got an Honorable mention and scored 39 being completely flat. I used a combination of the 3725 and a starter built up from a bottle of Fantome which I am quite sure had bugs of some sort in it. It came out really tart and fruity. Finished at 1.003

7.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 56.00 %
1.50 lb Rye Malt (4.7 SRM) Grain 12.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
1.00 lb Wheat Malt, Bel (2.0 SRM) Grain 8.00 %
0.50 lb Corn, Flaked (1.3 SRM) Grain 4.00 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 4.00 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 2.00 %
0.25 lb Special B Malt (180.0 SRM) Grain 2.00 %
0.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 4.00 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) Yeast-Ale
Cool looking recipe. Is this for a 5G batch? How long did you mash and what temp did you ferment at?

I am doing a BdG this weekend with the 3725.

-Josh

 
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Old 09-14-2011, 01:42 AM   #26
boostsr20
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5.5 gallon. Did a 20 min rest at 130 then 60 min at 152. Started fermenting at 68 and tamped to 78 at peak of fermentation the let it fall after it slowed down.

 
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Old 09-21-2011, 04:07 PM   #27
Sinkman
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Aug 2011
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Subscribed! Just last weekend I started down a similar road. Despite this being my first saison, I wanted to Americanize it. For five gallons, I used 9 pounds of Colorado pilsner, 2 pounds of rye, and half a pound of amber candi sugar. Hopped with Mt Hood and some late Crystal.

My mash went south as I was attempting to hit my final hold, as I ran out of propane. I held it as high as I could, but it didn't quite make it to 155 and I didn't get a chance to mash out until the sparge. Good thing I boiled my sparge water first!

In any case, my final volume is only 4.5 gallons, but my gravity is spot-on. I used 3724 and plan on oaking a portion of it. So far, the fermentation is going well. It's in a cooler surrounded by water and temps have crawled up to the eighties. Can't wait to see what happens next!

I am very interested to see how the other brews in this thread go as well.

 
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Old 09-24-2011, 04:16 PM   #28
zendog
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Sinkman- I believe we are almost neighbors! CO Malting rocks!

I think you guys are making the malt bill too complicated. There are some real nice subtle funk flavors from the saison yeasts that might get lost. For saisons, I say KISS. To Americanize it, just use the classic ipa hops, but not too much!

 
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Old 09-24-2011, 11:42 PM   #29
boostsr20
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Quote:
Originally Posted by zendog View Post
Sinkman- I believe we are almost neighbors! CO Malting rocks!

I think you guys are making the malt bill too complicated. There are some real nice subtle funk flavors from the saison yeasts that might get lost. For saisons, I say KISS. To Americanize it, just use the classic ipa hops, but not too much!
Listen to the BN podcast with Jason Yester of Trinity brewing.... I get tons of funk from my primary yeast that comes through brett also.

 
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Old 09-25-2011, 09:14 PM   #30
Prionburger
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Aug 2008
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Update: I just racked the clean version into one of my empty carboys. Then I pitched some JP dregs!





My half tap water/half beer hydrometer sample came out at 1.004... so this beer finished at 1.008? Cool if it did!

Flavor is very nice. Fruits, banana, bit of pepper, with a sharp bitter finish. No sign of the corn yet, or the cluster hops. Maybe it needs time to settle and/or thin out.

I have 11 pounds of belgian pilsner malt kicking around, so I'm going to repitch into another Willamette/Cluster saison. This time clean, low gravity, and destined for a keg soon because I'm almost out of beer.

And Ugh! Looks like an oily sheen is forming on the top. Must be some keg lube from the sanitizer I used. The head retention may be fine but I'm still annoyed.

 
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