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Old 12-08-2013, 08:01 PM   #1
Qhrumphf
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Apr 2011
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Recipe Type: All Grain   
Yeast: Wyeast 3724 Belgian Saison   
Yeast Starter: ~1.5L on stir plate   
Additional Yeast or Yeast Starter: Wyeast 3711 French Saison (if needed)   
Batch Size (Gallons): 5   
Original Gravity: 1.061   
Final Gravity: 1.004   
IBU: 29   
Boiling Time (Minutes): 90   
Color: 5.1 SRM   
Primary Fermentation (# of Days & Temp): 4 weeks, ramped from 68 to 101F   
Tasting Notes: Dry, VERY fruity, hoppy, and fairly tart.   

This recipe/process took 1st place in the Belgian/French category at the 2013 CASK Virginia Beer Blitz (out of 23 entries).

Single infusion mash 90 mins at 147, 90 minute boil. Use Wyeast 3724 Belgian Saison as primary strain. Make a healthy and properly sized starter, because you're fermenting this HOT. You will probably need a heat source to keep the fermentation temps up.

Pitch at 68°F. After 24 hours, ramp up to 75°F. After another 24 hours, ramp up to 80°F. After another 24 hours, ramp up to 101°F, add your candi syrup, and hold. This beer will need a few months of aging as it will be a LITTLE hot, but the heat fades pretty quickly, and the resulting esters and light acidity it leaves behind are AWESOME. With ramping up to that temp, the 3724 shouldn't crap out on you. If it does, give it at least a week head start, and then pitch the 3711 to finish drying it out. If you don't need the 3711, use it for something else.

7 lbs Floor Malted Pilsner (Weyermann) (1.7 SRM) Grain 1 71.8 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 2 10.3 %
8.0 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 5.1 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 4 2.6 %
0.75 oz Styrian Goldings [3.80 %] - Boil 60.0 min Hop 5 11.6 IBUs
0.50 oz Strisslespalt [5.60 %] - Boil 20.0 min Hop 6 6.9 IBUs
0.50 oz Strisslespalt [5.60 %] - Boil 15.0 min Hop 7 5.7 IBUs
0.50 oz Strisslespalt [5.60 %] - Boil 10.0 min Hop 8 4.1 IBUs
0.25 oz Styrian Goldings [3.80 %] - Boil 5.0 min Hop 9 0.8 IBUs
0.50 oz Strisslespalt [5.60 %] - Boil 0.0 min Hop 10 0.0 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124.21 ml] Yeast 11 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 12 -
1 lbs Simplicity (Candi Syrup Inc) (1.0 SRM) Sugar 13 10.3 %

Beer Profile

Measured Original Gravity: 1.061 SG
Measured Final Gravity: 1.004 SG
Actual Alcohol by Vol: 7.5 %
Bitterness: 29.0 IBUs
Est Color: 5.1 SRM
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Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

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Old 12-09-2013, 12:56 AM   #2
Danno355
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Feb 2013
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I was the Steward for this cat yesterday and had a sample. Outstanding! Congrats on the win. Well deserved and thanks for sharing the recipe. Looking forward to trying this.
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Cheers! Dan

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On Deck- Irish Red
Fermenting- APA,
Bottled & Kegged-Java Stout, Amber, APA

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Old 12-09-2013, 01:20 AM   #3
Qhrumphf
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Thanks! I've had this posted for a while, but I had to repost it to get the award in the title.

Glad you enjoyed it!
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Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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Old 12-09-2013, 03:25 AM   #4
mrsharky
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Oct 2012
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What do you use to control the temps during fermentation?

 
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Old 12-09-2013, 03:36 AM   #5
Qhrumphf
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Combination of swamp cooler on the lower end and heated blanket on the higher end, with very careful monitoring.
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Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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Old 12-09-2013, 10:03 PM   #6
rebrandsoftware
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Jul 2010
Falls Church, VA, USA, Virginia
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I find this 101f temperature fermentation fascinating. Every Saison I've tried has fallen really flat so I may have to try for redemption with this recipe.

 
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Old 12-09-2013, 10:19 PM   #7
Qhrumphf
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I wouldn't go straight for the high temp right after pitching. Otherwise the thing will probably be TOO hot/boozy and may not clear itself up. I would definitely recommend staging it the way I did. Keep the higher alcohols that form early in fermentation to a minimum. If you want to stick to one temperature, I'd probably go cooler than I did.

And I also wouldn't try this with any other yeast strain. 3724 Belgian Saison or WLP 565 Belgian Saison, only.
__________________
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde

 
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