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Old 04-26-2013, 01:37 AM   #1
JR_Brewer
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Jul 2012
Washington, DC
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Recipe Type: All Grain   
Yeast: Wyeast3711French Saison   
Yeast Starter: No   
Batch Size (Gallons): 3   
Original Gravity: 1.054   
Final Gravity: 1.014   
IBU: 35   
Boiling Time (Minutes): 90   
Color: 8   
Primary Fermentation (# of Days & Temp): 24   
Secondary Fermentation (# of Days & Temp): n/a   
Tasting Notes: A really nice Saison, great on a warm spring day.   

Mash at 150 deg F for 1 hour.

4 lb belgian pilsner
1 lb Rahr White wheat malt
1 lb German Vienna
8 oz belgian biscuit
4 oz Carapils
4 oz Crystal 40L


1 oz styrian goldings (45 min)
1 oz saaz (5 min)

Bottle Condition at least 3 weeks.
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Old 04-26-2013, 01:42 AM   #2
Pratzie
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Sep 2012
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Sounds tasty!
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Old 04-28-2013, 07:11 PM   #3
netsecgeek
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Jan 2013
Raleigh, NC
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What yeast and fermentation schedule did you use?

Did you under pitch for more ester production?

 
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Old 04-29-2013, 12:14 PM   #4
JR_Brewer
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Thanks Pratzie!

Netsegeek, good question. I should have provided more detail in the recipe. I used Wyeast 3711 and pitched just one smack pack into the 3 gallon batch. I fermented in a primary 24 days. There was no secondary.

I used my new temperature controller/heater to slowly ramp up the fermentation temp to get some ester production without going overboard. Here's what I did: 1 day each at 68, 69, 70, and 71. Hold beer at 72 for the rest of fermentation.

I bottle-conditioned for 3 weeks before tasting. Flavor was good at that point, but still a little undercarbonated. After 4-5 weeks the carbination was much better.

Hope this helps!
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Old 04-30-2013, 01:40 PM   #5
netsecgeek
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Jan 2013
Raleigh, NC
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Thanks for the detail; it definitely helps. I'm formulating my first Saison recipe and looking at what everyone else is doing. The process is much more important with this style.

I like your fermentation ramp. I think starting at 68 will help to reduce any hot alcohol flavors. I'm kinda surprised the 3711 only attenuated 75% for you though. From what I've read, people say it's a beast. I haven't used it yet, but that's what I'm going to use. I was going to stop at 72 also, but I may go a bit higher to ensure the beer dries out.

 
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Old 04-30-2013, 04:00 PM   #6
JR_Brewer
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Jul 2012
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Quote:
Originally Posted by netsecgeek View Post
I'm kinda surprised the 3711 only attenuated 75% for you though. From what I've read, people say it's a beast. I haven't used it yet, but that's what I'm going to use. I was going to stop at 72 also, but I may go a bit higher to ensure the beer dries out.
The 75% is just what the calculator from Tasty Brew assumed. Sorry, I did not have the true value so left it at 75%. I would assume it did attenuate more, but don't have data to support.

The results were good, so that was good enough for me. I think I will brew this again, and I will verify attenuation.
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