West Coast Saison - Home Brew Forums
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Old 01-06-2013, 07:57 PM   #1
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


Recipe Type: All Grain   
Yeast: WY 3711   
Yeast Starter: Yes   
Additional Yeast or Yeast Starter: 200 Billion Cells   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.006   
IBU: 45   
Boiling Time (Minutes): 60   
Color: 6   
Primary Fermentation (# of Days & Temp): 14 days, @70 F   
Additional Fermentation: 4 weeks in bottles   
Secondary Fermentation (# of Days & Temp): 7 days, @70 F (w/ dry hops)   
Tasting Notes: Good combination of spicy saison yeast and Centennial/ Galaxy hop combo   

A Belgian/French Saison with an American Pale Ale hop schedule. Still dominated by WY3711's spicy and slightly citrusy yeast character, the Centennial and Galaxy hops provide a nice hoppy aroma and flavor. WY3711 always finishes low and dry, no matter how high I mash, which is perfect for the hops to shine. I bottled 1/2 the batch and kegged the other, and prefer the bottles with a month or two of conditioning. I brewed this in the fall, but plan on making another batch for the summer months.

Grain:
8 lbs. Pale Malt (2-Row)
2 lbs. Vienna Malt
1 lbs. White Wheat Malt
.5 lbs. Caravienne Malt

Mash: (single infusion: 1.25 water/grain)
60 minutes @ 152 degrees F
10 minutes @ 168 degrees F

Boil:
.5 oz Centennial Hops @ 60
1 oz Centennial Hops @10
1 oz Galaxy Hops @ 10
1 oz Centennial Hops @ 0
1 oz Galaxy Hops @0

Fermentation:
200 Billion Cells of WY3711
21 days at 70 degrees F, 7 days at 70 degrees F with 1 oz Centennial and 1 oz of Galaxy Hops.



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Old 01-06-2013, 08:00 PM   #2
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


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Old 01-09-2013, 04:29 PM   #3
Klickmania
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Feb 2012
Cowpens, SC
Posts: 217
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Sounds interesting. Is there anything you would do different a second time around?

 
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Old 01-09-2013, 04:59 PM   #4
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


I really liked the grain bill and the yeast. If I change anything there, it will swapping wheat malt for flaked wheat. I may end up playing with the hops. This was my first time using Galaxy, and I was honestly a little disappointed. There are plenty of people that seem to like them, they just may not be for me. I may end up doing a 50/50 saaz/cascade or saaz/centennial blend next time around for the flavor, aroma, and dry hops.

I probably will brew this again in the spring, for the summer months. It's definitely a cool spin on the saison style.

 
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Old 01-09-2013, 06:11 PM   #5
Klickmania
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Feb 2012
Cowpens, SC
Posts: 217
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Awesome. I may do a version of this this weekend and play around with the hops some. How long was it in the primary?

Also what would you think of a first wort hop addition instead of a 60 min with this?

 
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Old 01-09-2013, 07:39 PM   #6
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


Definitely play around with the hops. You can tailor this to your own hop favorites. I don't see any reason FWH wouldn't work. 21 days in the primary, then 7 days with the dry hop additions. I keg the majority of my beers but preferred this one bottled and aged for 4-6 weeks.

 
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Old 01-09-2013, 08:40 PM   #7
Klickmania
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Feb 2012
Cowpens, SC
Posts: 217
Liked 10 Times on 9 Posts


Yeah I keg most of my beers as well. If they're better bottled and aged for that long I may hold off on this because I really want to get my pipeline up and running. Something I haven't been able to do since I started in march of last year. Phooey. This looked like a fun experiment. Maybe I'll try it next weekend.

 
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Old 01-10-2013, 03:16 PM   #8
heyblinkin
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May 2012
Oak Park, IL
Posts: 92
Liked 14 Times on 11 Posts


Let me know if you end of brewing this and what hop combo you use.

 
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Old 01-10-2013, 04:15 PM   #9
Klickmania
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Feb 2012
Cowpens, SC
Posts: 217
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Sure thing man!

 
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Old 01-11-2013, 02:51 PM   #10
banik
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Dec 2009
CT
Posts: 152
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I have a starter going for brewing a derivative of this this weekend. I'll be using citra and either amarillo or simcoe, I forget which I chose...

In any case, I might up the base malt just slightly... More of a strong hoppy golden.



 
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