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Old 06-15-2007, 01:45 PM   #1
jeff's Avatar
May 2005
Lexington, KY
Posts: 56
Liked 1 Times on 1 Posts

Hi all,

I'm brewing a saison this weekend. This one:

Jeff's Saison

A ProMash Recipe Report

Recipe Specifics

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.00
Anticipated OG: 1.080 Plato: 19.24
Anticipated SRM: 4.3
Anticipated IBU: 22.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


% Amount Name Origin Potential SRM
61.5 8.00 lbs. Pilsener Belgium 1.037 2
15.4 2.00 lbs. Pale Malt(2-row) Belgium 1.037 3
7.7 1.00 lbs. Wheat Malt America 1.038 2
15.4 2.00 lbs. Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time
1.00 oz. Styrian Goldings Whole 5.25 20.5 60 min.
0.75 oz. Saazer Whole 4.30 2.1 5 min.


Amount Name Type Time
0.50 Oz Bitter Orange Peel Spice 5 Min.(boil)
0.10 Oz Grains of Paradise Spice 0 Days(boil)
0.20 Oz Corriander Seed Spice 5 Min.(boil)
0.20 Oz Ginger Root Spice 5 Min.(boil)


WYeast 1214 Belgian Ale
I have a couple of questions about this yeast:

I made a starter last night (4oz DME, 1qt water and 1 smack pack). I usually see activity in my starters within a couple of hours, but this morning (12 hours later) nothing. Is this typically a slow-starting yeast? I didn't wait for the pack to fully expand, pitched only an hour or so after smacking, but it seemed like it was on its way.

I'm using this yeast for a couple of reasons. No saison yeast was available locally, and I didn't want to pay for overnight shipping for a brew-session this weekend. I have also seen several recipes online here and elsewhere that use this yeast for a saison. Will this yeast be appropriate for the style?

Regarding fermentation temps, should I still try and ferment on the warm side with this strain, or would it be better in the typical ale range?

Also, this is my fist attempt at formulating a saison, so any critiques of this recipe will be appreciated.


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Old 06-15-2007, 02:14 PM   #2
Feb 2006
Posts: 44

I've used this yeast for about 12 batches, and it is always slow to start in comparison to all other strains I've used (even with a starter). I usually ferment all my Belgians in the 65-70 range.
Primary:Blonde Ale III
Secondary:Strong Golden III
Bottled:Trippel Ale, Dubbel Ale, Saison, Belgian Blonde, Belgian Strong Golden, Belgian Orange, Belgian Ardennes, Trappist Ale, Belgian Strong Golden II, Belgian Blonde II, Belgian Orange II, Dubbel Ale II
On Deck:Belgian Orange III

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Old 06-15-2007, 02:20 PM   #3
cweston's Avatar
Feb 2006
Manhattan, KS
Posts: 2,014
Liked 18 Times on 11 Posts

1214 is a great all-purpose Belgian strain. It is allegedly the Chimay strain. I've made Saisons and Tripels from it with great results. Ferment it a little on the warm side for a Saison if you like.

Primary: none
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

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Old 06-15-2007, 02:33 PM   #4
jeff's Avatar
May 2005
Lexington, KY
Posts: 56
Liked 1 Times on 1 Posts

Thanks for the quick replies! I asked because I have read that saisons like temps upwards of 90*, and with no experience with this yeast, I was wondering is that would still be advisable.

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