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Old 04-07-2006, 02:03 PM   #1
cweston
 
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I made this recipe (the extract + grain version) verbatim (I did adjust it to a 5.5 gal batch), using Wyeast 1214 Abbey Ale. It's been in the bottle about 4 1/2 weeks now.

This is the best beer I've ever made: gorgeous pale orange color, crisp flavor with a balance of bitterness, spiciness, belgian yeast tang and mild maltiness, and subtle orange peel & EKG aroma hops.

This recipe is a winner. Next time I try it I may increase the hop level slightly and try the more peppery 3522 or 3724. (3724 is weird--temp range up to 85 F!)
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Old 04-07-2006, 02:41 PM   #2
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About the yeast, Wyeast 3724 is their culture of Saison Dupont's yeast. At Dupont, Saison is fermented between 85F-95F so that the primary fermentation happens very quickly. Some believe that this strain of yeast is related to red wine yeasts. Both are fermented at very high tempertures and both are very high attenuators. I'm thinking about spliting a batch of Saison, fermenting one with 3724 and the other with RC-212 (Lalvin's Burgundy strain) in my un-ACed appartment while I'm in Costa Rica for a few weeks to see how close the results are.

 
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Old 04-07-2006, 07:25 PM   #3
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and the recipe is......drum roll.....
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Old 04-07-2006, 07:28 PM   #4
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Quote:
Originally Posted by cweston
(3724 is weird--temp range up to 85 F!)
A lot of the Belgian yeasts have really high upper limits which really makes me wonder. I haven't been a big Belgian fan in the past, but I'm definitely planning to try some this summer when my house is warmer.

 
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Old 06-14-2006, 07:42 PM   #5
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Came in on this late, but boy am I glad I found this post! I was just about to make the Saison from Clone Brews and this post just confirmed it! Thanks!
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An overall decent beer but it has too much of a banana character, I think it's because of fermenting at too high of a temp. Tasted better as it aged, but far from perfect.

 
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Old 06-14-2006, 07:47 PM   #6
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Quote:
Originally Posted by cweston
I made this recipe (the extract + grain version) verbatim (I did adjust it to a 5.5 gal batch), using Wyeast 1214 Abbey Ale. It's been in the bottle about 4 1/2 weeks now.

This is the best beer I've ever made: gorgeous pale orange color, crisp flavor with a balance of bitterness, spiciness, belgian yeast tang and mild maltiness, and subtle orange peel & EKG aroma hops.

This recipe is a winner. Next time I try it I may increase the hop level slightly and try the more peppery 3522 or 3724. (3724 is weird--temp range up to 85 F!)
You post all this tasty sounding info and no recipe?
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Old 06-14-2006, 07:58 PM   #7
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Quote:
Originally Posted by Dude
You post all this tasty sounding info and no recipe?
from Clone Brews:

.5 lb vienna (steep)

5.75 lb x-light DME
1 lb wheat DME
1 lb clear candi sugar

1.4 oz Styrian Goldings (7 AAU) 60 min
.5 oz EKG 15 min
.5 oz bitter orange peel 15 min
1 tsp irish moss 15 min
.25 oz EKG 5 minutes

Yeast from Saision Dupont bottle or Wyeast 1214
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Old 06-14-2006, 09:56 PM   #8
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Only half a pound of grains? Im new to this but that doesnt seem like a lot to me. How long do you steep and at what temp?
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Old 06-14-2006, 10:13 PM   #9
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Quote:
Originally Posted by chask31
Only half a pound of grains? Im new to this but that doesnt seem like a lot to me. How long do you steep and at what temp?
20-30 minutes at 150-165 F is typical.

Saison is a fairly crisp and dry style, so no crystal, etc.

As in most Belgians, the character comes largely from the yeast.
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Old 06-14-2006, 10:20 PM   #10
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Was that recipe after your adjustment to the 5.5 gallons?
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