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Old 08-13-2013, 01:42 PM   #1
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Default SMaTH Saison

Recipe Type: All Grain
Yeast: WY 3711
Yeast Starter: Nope
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.002
IBU: 25
Boiling Time (Minutes): 60
Color: 3
Primary Fermentation (# of Days & Temp): 21 days 77-74F
Additional Fermentation: 7-14 day bottle conditioning
Tasting Notes: Dry, well-carbonated (after 7 days), spicy yeast flavors supported by some bitterness

This is a very simple saison I brewed to try 3711 for the first time and to take advantage of the stable 74-77F temperatures in my basement during a hot spell in Boston. I was originally going to make this a Belgian Pils and Saaz SMaSH brew, but I remembered that I had an oz of cascade in the freezer that needed using up, so I threw them in as bittering hops. After 7 days carbing at 70F, this beer is already nicely carbed and tasting good, even though the yeast hasn't fully settled in the bottles.

3711 is definitely a beast of a yeast, and took this down to 1.004 in a week, with the last 0.002 coming off over 2 weeks at 74F. I'm not set up to do starters, so I didn't bother for this 5.5 gal batch, and my tap water was warmer than I would have liked, so I didn't chill the wort below 75F before pitching.

Water - Boston tap water, 1/4 Campden tablet, 1 tsp of Burton water salts to up the minerals a little (closest I had in stock for the required adjustments for an all pale mash)
10 lb Belgian pils

Mash for 60 mins at 150F

Fly-sparged for 7.1 gal pre-boil volume at 1.044

Boil for 60 mins
1 oz Cascade (AA 5.5%) - 60 mins
1 oz Saaz (AA 2.8 %) - 20 mins
1 Whirlfloc - 15 mins
1 oz Saaz (AA 2.8 %) -5 mins

Chill to 75F.
5.5 gal into fermenter

Pitch 1 smack pack of WY 3711 and ferment at 75F ambient (fell to 72F after 2 weeks, fermenter temps from 77 to 74 F) for 3 weeks.

Carb to 3 vols CO2 - 6 oz corn sugar for bottling.
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