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Old 03-06-2013, 10:55 PM   #1
DonRikkles
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Apr 2012
Arlington, Virginia
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It's time to brew a Saison! The non-snowstorm that is now leaving DC has me thinking of warmer months and I just concocted this saison recipe. Any feedback is appreciated.

3 gal
OG: 1.055
FG: 1.009
SRM: 6.4
IBU: 30.9
ABV: 6.0%
BU:GU .556

Saison du ete dore
5.5 lb Belgian Pils
1.0 lb Vienna
.5 lb Wheat malt
.2 lb crystal 80 (for color)

.4 oz Sorachi Ace @ 60
.25 oz Saaz @ 15
.25 oz Saaz @ 5

Pitch Wyeast 3711 at 70deg

I'm not sure how high I can get the temperature, but I'd try to get it as high as possible.

Thanks!

 
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Old 03-06-2013, 10:58 PM   #2
TNGabe
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With 3711 I'd expect your beer to finish at 1.005 or below.

What's your reasoning on Sorachi for the 60 minute and Saaz for the late?
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Old 03-07-2013, 12:28 AM   #3
DonRikkles
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I'd always wanted to try it, and I think the lemony character would go nicely with a Saison. The saaz because it's a traditional saison hop and finishes nicely with 3711. After doing some more reading, I may dry-hop with the sorachi ace and move it to later additions.

 
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Old 03-07-2013, 12:49 AM   #4
TNGabe
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Quote:
Originally Posted by DonRikkles
I'd always wanted to try it, and I think the lemony character would go nicely with a Saison. The saaz because it's a traditional saison hop and finishes nicely with 3711. After doing some more reading, I may dry-hop with the sorachi ace and move it to later additions.
That sounds like a good plan, sorry for not making a more constructive comment earlier.
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Old 03-07-2013, 02:38 AM   #5
beergolf
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Sorachi Ace and 3711. play well. together.

Some late additions will work great.

I ahve done several Saions with Sorachi Ace. Very tasty.

 
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Old 03-07-2013, 02:33 PM   #6
tennesseean_87
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+1 on 3711's monstrous appetite. I'd mash higher than normal for a saison with that yeast. I did a session version (1.038) and mashed at 156 and it still dried out.
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Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

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Old 03-07-2013, 04:39 PM   #7
Schemy
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Looks good. I like to add some sugar to my Saisons to dry it out. But as mentioned above 3711 should get you a dry finish. I have a similar recipe with all Sorachi Ace in the plans.
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Old 03-08-2013, 02:44 AM   #8
DonRikkles
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Quote:
Originally Posted by tennesseean_87 View Post
+1 on 3711's monstrous appetite. I'd mash higher than normal for a saison with that yeast. I did a session version (1.038) and mashed at 156 and it still dried out.
I was thinking of mashing a bit lower, maybe 149-150. Would the residual sweetness with the higher temperatures really come through? Would it be better to give it more fermentable sugars at a lower temperature and make it work for the dryness?

 
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Old 03-08-2013, 03:30 AM   #9
tennesseean_87
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Nothing with 3711 will be cloying. If you want any amount of maltiness, I'd mash a little higher. Mashing lower =dryness. mashing higher=more dextrines for body and mouthfeel. try 152 with this yeast, unless you want it really dry. It took a BDSA mashed at 153 from 1098 to 1005 for me (with 8% sugar).
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#8 Corks in Belgian Bottles Hold Carbonation
Increasing Pipeline Diversity
Drinking: Irish Red, Hoppy Brown, Belgian Export Stout, Oktoberfest, Dubbel
Fermenting: Belgian Saison, Session Steam(ish)
On Deck: Pilsner/Schwarzbier split batch, Berliner Weiss? White IPA?

Youtube Channel on Homebrewing ::: Youtube Channel on Pipe Smoking

 
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Old 03-21-2013, 09:41 PM   #10
DonRikkles
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Update:

Since I'm headed to the LHBS on Saturday morning, I wanted to get some last minute feedback on an updated grain bill. Based upon your suggestions and more research, I've modified the grain bill.

5.25 lb Belgian Pils
1.25 lb Munich
.5 lb wheat malt

Thoughts?

 
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