Draconian Libations': Saison Sauvages - Home Brew Forums

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Old 09-01-2011, 10:19 PM   #1

Recipe Type: All Grain   
Yeast: WY3724 & WLP650   
Yeast Starter: 1800 ML - both strains simultaneously   
Batch Size (Gallons): 5.50   
Original Gravity: 1.066   
Final Gravity: 1.003   
IBU: 30.5   
Boiling Time (Minutes): 90   
Color: 6.6   
Primary Fermentation (# of Days & Temp): 45 Days - Start at 70 and ramp up to 90 degrees   
Additional Fermentation: bottle conditioning   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Sensational beer. Big fruit (apricot), peppery phenols, big Brett funk.   

7 lb 04 oz - Pilsner Malt (55.9%)
1 lb 10 oz - Vienna Malt (12.6%)
1 lb 10 oz - Munich Malt (12.6%)
1 lb 02 oz - Dark Wheat Malt (8.7%)
0 lb 11 oz - Golden Nkd Oats (5.3%)
0 lb 10 oz - Dextrose (4.9%)

0.950 Oz US Saaz (60 Mins)
0.550 Oz Citra (15 Mins)
1.000 Oz Citra ( 0 Mins )

1 Whirfloc Tablet (15 Mins)
.50 Tsp Yeast Nutrient (15 Mins)

8.2% ABV

-The key to this beer is pitching the Brett B right up front with the Saison Dupont 3724 strain. If you have never worked with #3724, be prepared. It is a stubborn and difficult strain but don't panic. You don't need to use another strain to finish it. This strain MUST be warmed to a temp of at least 85 degrees. Dont worry about the Brett at those temps. Time and temperature are key to finish the #3724. The reason you dont want to pitch a second saccro strain is because you want the earthy, apricot-y, peppery flavors. In 2-5 days, it will appear your fermentation has stalled...but it hasnt. A few days at those warms temps will fire things back up. At 5 weeks, all signs of fermentation had completed and the gravity was steady at 1.003. I did allow it to sit one extra week to be sure. At 6 weeks, you will have all of the Brett character that you have ever wanted. If you brew this one, you won't regret it...and please let me know. Id love to know how it turned out for you.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

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http://www.facebook.com/pages/Dracon...58343357538490
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Old 09-02-2011, 12:07 AM   #2
dwarven_stout
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Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts


My brett saison is similar (recipe is around here somewhere) only without as much specialty grain and brett c instead of brett b.

Agreed on copitching the brett with the primary strain.

Looks like a tasty beer!
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Old 09-02-2011, 02:40 AM   #3

Quote:
Originally Posted by dwarven_stout
My brett saison is similar (recipe is around here somewhere) only without as much specialty grain and brett c instead of brett b.

Agreed on copitching the brett with the primary strain.

Looks like a tasty beer!
Next summer I'm going to try it with Brett L.

[email protected]
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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Old 12-11-2011, 01:27 AM   #4
chrisdb
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Nov 2010
philadelphia, pa
Posts: 221
Liked 12 Times on 12 Posts


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Old 03-28-2012, 08:50 PM   #5

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Originally Posted by chrisdb View Post
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chrisdb, I see you are from Philly. I entered this beer in the Ale-iens Monk Melee last fall. The beer scored very well but the Belgian Specialty category must have had some killer brew that scored well into the 40's.
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Fermenting: Lambic and Dry Orange Blossom Mead
Conditioning: Brett Drei Golden Strong
Next: Nut Brown, Wee Heavy, & Rye IPA
Drinking: Brett - Aussie Blonde, Black IPA, Belgian Stout, Munich Helles

Follow My Brewing Excursions at:

http://<br /> <font size="5"><font ...</font></font>

http://www.facebook.com/pages/Dracon...58343357538490
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