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Old 07-08-2012, 04:11 PM   #1
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Default All-Grain - Basic Saison

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1L
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5 Gallons
Original Gravity: 1.055
Final Gravity: 1.004
IBU: 27
Boiling Time (Minutes): 90
Color: 4-5 SRM
Primary Fermentation (# of Days & Temp): 30 days starting at 70 and slowly raising to 80
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Earthy/Fruity aroma balanced by spicy taste and smooth mouthfeel

Grain Bill:

- 7lbs Belgian Pilsner
- 2lbs White Wheat
- 1.25lbs Vienna
- 5oz Turbinado Sugar

Hops:

- 1oz East Kent Goldings - 5.8%AA @ 60mins
- 1oz Styrian Goldings - 3.4%AA @ 15mins
- .25oz Saaz - 3.0%AA @ 15mins
- .75oz Saaz - 3.0%AA @ 2mins

Yeast:

Wyeast 3711

Mash Schedule:

Single Infusion, Light Body
Mash in w/ 16.00qts water @ 149*F for 80 mins
Mash out w/ 8.2qts water @ 170*F for 10 mins
Fly Sparge w/ 3.9gals @ 170*F

Notes:

Brew day went normal. Mash in at 149*F and let that sit for around 80 mins. Then I added 8.2 gallons of water at 209*F to bring up to mash out temps. I fly sparged for around 40 mins with 3.9 gallons of 170*F water. Boil lasted 90 mins then was chilled with IC and aerated.

Pitched the yeast starter and left at ambient room temperature, which in my house was around 72*F at the time. I pretty much just let the fermentation do what it wanted and let the temp rise to around 80*F over the next week.

Bottled to about 2.7 Vols of Co2 and let them condition for about three weeks at 70*F. This is one of my favorite beers that I have made so far and I am extremely happy with how it turned out. It has been entered into the state fair and I'm keeping my fingers crossed.
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Old 08-22-2012, 10:13 PM   #2
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This scored a 34 in the state fair here in Kentucky for category 16C Belgian Saison. I am very happy with the results considering this is my first entry into a competition.
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