Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Belgian and French Ale > Voltairine (Saison, Gold medal 2013 VA Beer Blitz)

Reply
 
Thread Tools
Old 12-08-2013, 08:01 PM   #1
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Arlington
Posts: 9,134
Liked 2265 Times on 1604 Posts
Likes Given: 967

Default Voltairine (Saison, Gold medal 2013 VA Beer Blitz)

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 68F. After 24 hours, ramp up to 75F. After another 24 hours, ramp up to 80F. After another 24 hours, ramp up to 101F, 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
__________________
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
Qhrumphf is online now  
ChuckCollins Likes This 
Reply With Quote
Old 12-09-2013, 12:56 AM   #2
Danno355
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Location: Newport News
Posts: 66
Liked 5 Times on 5 Posts
Likes Given: 6

Default


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.
__________________
Cheers! Dan

CASK Member (Colonial Ale Smiths & Keggers)
Birchwood Homebrewery
Survivor-AHA2013

On Deck- Irish Red
Fermenting- APA,
Bottled & Kegged-Java Stout, Amber, APA
Danno355 is offline  
Qhrumphf Likes This 
Reply With Quote
Old 12-09-2013, 01:20 AM   #3
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Arlington
Posts: 9,134
Liked 2265 Times on 1604 Posts
Likes Given: 967

Default


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!
__________________
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
Qhrumphf is online now  
 
Reply With Quote
Old 12-09-2013, 03:25 AM   #4
mrsharky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 8
Liked 1 Times on 1 Posts

Default


What do you use to control the temps during fermentation?
mrsharky is offline  
 
Reply With Quote
Old 12-09-2013, 03:36 AM   #5
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Arlington
Posts: 9,134
Liked 2265 Times on 1604 Posts
Likes Given: 967

Default


Combination of swamp cooler on the lower end and heated blanket on the higher end, with very careful monitoring.
__________________
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
Qhrumphf is online now  
 
Reply With Quote
Old 12-09-2013, 10:03 PM   #6
rebrandsoftware
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Falls Church, VA, USA
Posts: 66
Liked 3 Times on 3 Posts

Default


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.
rebrandsoftware is offline  
 
Reply With Quote
Old 12-09-2013, 10:19 PM   #7
Qhrumphf
Spirit of '69
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Qhrumphf's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Arlington
Posts: 9,134
Liked 2265 Times on 1604 Posts
Likes Given: 967

Default


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.
__________________
Fermenting: Imperial IPA, Wee Heavy, Scottish 80/-
Souring/Funkifying: Brett C Bitter, Wild Cider, Brett C Old Ale, Lamebic, Flanders Red, Flanders Pale Ale, Oud Bruin, Session Kriek
Bottled: APA, American Amber, Scottish 60/-, Robust Porter, Brown Porter, English Cider
Casked: (nothing)
Bottle Cellar: Brett B Tripel, Brett C English Barleywine, Lamebic, Quadrupel, Tripel, Winter Warmer, Bourbon Barrel Sour Stout
Qhrumphf is online now  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Extract - Belgian Trippel (2006 World Beer Cup Gold Medal: Dragonmead Final Absolution clone) HuRRiC4Ne Belgian Strong Ale 674 06-27-2015 04:44 AM
Ol' Bitter Bastard (2013 NHC Gold medal) PattyC English Pale Ale 53 03-22-2015 03:54 PM
First Gold Medal! AngerManagement General Beer Discussion 8 04-07-2012 07:14 PM
My First Gold Medal!!!! BarleyWater General Chit Chat 10 10-04-2008 03:17 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS