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Old 09-28-2012, 02:13 AM   #1
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3711   
Yeast Starter: 1 Liter   
Additional Yeast or Yeast Starter: no need   
Batch Size (Gallons): 5.0   
Original Gravity: 1.070   
Final Gravity: 1.004   
IBU: 27.8   
Boiling Time (Minutes): 105   
Color: 4 srm   
Primary Fermentation (# of Days & Temp): 28 @ 72-76F   
Tasting Notes: Fruity, dry, bready, chewy, citrus . . .just awesome!   

68 % 9 lbs. Belgian Pilsner Malt
15 % 2 lbs. Rahr White Wheat Malt
8 % 1 lb. Belgian Candi Syrup, Clear
8 % 1 lb. Flaked Rice
2 % 4 oz. Acidulated Malt

75 min. 1 oz. Mt Hood
10 min. 1 oz. Styrian Goldings
5 min. 1 oz. Crystal

8.8% abv

You can adjust the OG to account for the voraciousness of this 3711 yeast, it's a killer. I will be aiming for an OG of 1.062 for my next 10 gallon batch but I do not mind the higher abv at all.


Single infusion BIAB with a 1.5 qt/lb mash ratio. Mash temp was 153F on my lab thermometer dropping to 151F. I have since purchased a NIST certified HB blue spirit thermometer and it reads three degrees higher so maybe it was 156F. Anyways, I mashed for 60 minutes and started my boil with 105 minutes since my volumes were a little over. Everything went perfect otherwise. I hit 1.070 after cooling to 76F. I pitched my decanted 1 liter starter and things took off. This yeast ate through it all until it reached 1.004 as an FG. After 4 weeks I bottled with 6 ounces of dextrose. Carbed up in less than 1 week. My first all-grain This glass is 8 weeks post brew date.

I would confirm that the taste profile is onto a Colette from Great Divide. It's got that chewy mouth feel and fruitiness I so desire from saisons in that range for the bone dryness, stupid amount of citrus flavor, and bittering of some versions are off-putting to my palette. The hops played an integral part in the nose and taste. Crystal was a good late addition choice for aroma, the Styrian for earthiness, and Mt Hood for the bittering profile. My local water is fairly neutral so I went with a little saurmaltz for this lighter brew. I used the flaked rice to lighten the body as a balance to the mash temp and yeast characteristics plus to bare a close resemblance to what Colette has as attributes. Good lacing and carbonation throughout the glass. I cannot get enough of this and will brew a 10 gallon soon. Unfortunately this brew left me only 7 bottles left since it was a commission by my brother to brew (He paid for the ingredients).
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Old 12-16-2012, 02:26 AM   #2
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


Drink it fresh and it is best that way. Hops die down after a few months so more aroma hops could be better. Maybe another ounce of Crystal at 5min.

 
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Old 12-16-2012, 07:43 PM   #3
dumsboa09
Recipes 
 
Apr 2012
Posts: 153
Liked 7 Times on 6 Posts


Quote:
Originally Posted by djbradle
68 % 9 lbs. Belgian Pilsner Malt
15 % 2 lbs. Rahr White Wheat Malt
8 % 1 lb. Belgian Candi Syrup, Clear
8 % 1 lb. Flaked Rice
2 % 4 oz. Acidulated Malt

75 min. 1 oz. Mt Hood
10 min. 1 oz. Styrian Goldings
5 min. 1 oz. Crystal

8.8% abv

You can adjust the OG to account for the voraciousness of this 3711 yeast, it's a killer. I will be aiming for an OG of 1.062 for my next 10 gallon batch but I do not mind the higher abv at all.

Single infusion BIAB with a 1.5 qt/lb mash ratio. Mash temp was 153F on my lab thermometer dropping to 151F. I have since purchased a NIST certified HB blue spirit thermometer and it reads three degrees higher so maybe it was 156F. Anyways, I mashed for 60 minutes and started my boil with 105 minutes since my volumes were a little over. Everything went perfect otherwise. I hit 1.070 after cooling to 76F. I pitched my decanted 1 liter starter and things took off. This yeast ate through it all until it reached 1.004 as an FG. After 4 weeks I bottled with 6 ounces of dextrose. Carbed up in less than 1 week. My first all-grain This glass is 8 weeks post brew date.

I would confirm that the taste profile is onto a Colette from Great Divide. It's got that chewy mouth feel and fruitiness I so desire from saisons in that range for the bone dryness, stupid amount of citrus flavor, and bittering of some versions are off-putting to my palette. The hops played an integral part in the nose and taste. Crystal was a good late addition choice for aroma, the Styrian for earthiness, and Mt Hood for the bittering profile. My local water is fairly neutral so I went with a little saurmaltz for this lighter brew. I used the flaked rice to lighten the body as a balance to the mash temp and yeast characteristics plus to bare a close resemblance to what Colette has as attributes. Good lacing and carbonation throughout the glass. I cannot get enough of this and will brew a 10 gallon soon. Unfortunately this brew left me only 7 bottles left since it was a commission by my brother to brew (He paid for the ingredients).
What was your batch size and boil length?

 
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Old 12-17-2012, 01:40 PM   #4
djbradle
Recipes 
 
Nov 2011
Central MA, Ma
Posts: 717
Liked 59 Times on 48 Posts


Batch size was 5.0 gallons and boil length was 105 mins

 
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