All Grain Yeast:
wy3726 Yeast Starter:
1l Batch Size (Gallons):
5 Original Gravity:
1.065 Final Gravity:
35.1 Boiling Time (Minutes):
4.1 SRM Primary Fermentation (# of Days & Temp):
1 70 Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
7 90 Tasting Notes:
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency 81.7 %
50 out of 50 at Montana Mashup
Taste Notes: a nice dry saison, good amount of farmhouse character, spicy, slight citrus.
This recipe won a gold medal best of show when brewed by LoloMT7 at the Montana Mashup Homebrew Competition. It scored a 50-50 perfect score.
8 lbs 10 oz Pilsner (2 Row) Bel (2.0 SRM) 65.5 %
2 lbs 14 oz Wheat Malt, Bel (2.0 SRM) 21.8 %
7.7 oz Vienna Malt (3.5 SRM) 3.6 %
3.8 oz Acid Malt (3.0 SRM) 1.8 %
1.50 oz Willamette [5.50 %] - Boil 60.0 min 27.8 IBUs
1.50 oz Saaz [4.00 %] - Boil 10.0 min 7.3 IBUs
1.0 pkg WY 3726 (or Dupont strain)
1 lb Candi Sugar, Clear (0.5 SRM) 7.3 % Add at flameout.
.5 oz Fresh crushed coriander seed. Boil 5 min.
Total Grain Weight:
13 lbs 3.4 oz
Pitch the starter at 70f. Wait for fermentation to begin then start ramping the temperature upwards to 90f. Hold here for the remainder of fermentation.
If bulk aging bring the temp back down to ambient slowly. Allow to age in a dark room.
This recipe is something I've been working on for awhile now, tweaking a little here a little there. I feel as though I have it pretty well to the point that I can call it finished. It has been very very well received by all those who have either brewed it or tried it. It is a gold medal winning recipe by LoloMT7 and a silver medal by myself. His scoring a perfect 50-50 at the Montana Mashup Homebrew Competition. Mine scoring a 46-50 at the Maine Homebrewers Competition placing behind my barrel aged version of a similar recipe.
Mine is on the left, LoloMT7s on the right.