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Old 12-31-2008, 02:37 PM   #1
Jan 2006
Wauwatosa, WI
Posts: 159
Liked 9 Times on 7 Posts

Recipe Type: All Grain   
Yeast: WY3711PC   
Yeast Starter: 800ml   
Batch Size (Gallons): 5   
Original Gravity: 1.074   
Final Gravity: 1.005   
IBU: 46   
Boiling Time (Minutes): 60   
Color: 8   
Primary Fermentation (# of Days & Temp): 75F/1day, 80F/1day, 82F/5days   
Additional Fermentation: Bottle condition   
Secondary Fermentation (# of Days & Temp): 60/2weeks   
Tasting Notes: Grapefruit juice. Wow, this thing is citrusy.   

I had made a previous Saison with this yeast, and it was so citrusy that I thought I could go gonzo on the citrusy American hops and come up with a bit of an experimental brew. Also based loosely on a Saison recipe from Zymurgy. I was additionally inspired by Ouroborous, a brew from the Alchemist in Waterbury, VT, which is similar in its citrus flavors. But that's more of an IPA than this.

12# Belgian Pale
0.25# Caramel 60L
0.25# Biscuit
0.25# Aromatic

1# Organic Cane Sugar

0.5oz Centennial (10.5%aa) @ FWH
0.5oz Amarillo (7.5%aa) @ FWH
1oz Centennial @ 60 mins
0.5oz Centennial @ @ 5 mins
0.5oz Amarillo @ @ 5 mins
1oz Amarillo Dry Hopped

152F for 60 mins.

Washed yeast from previous Saison.
75 for 24 hrs, 80 for 24 hrs, 82 for 5 days, cellar after that. 1.004 after 3 days when I transferred to secondary.

1 cup corn sugar. Condition for 2 weeks.

Holy citrus explosion. Literally tastes like I poured grapefruit or orange juice into it. The citrus notes from the yeast along with all the American hops really add up. Much to my surprise, people also seem to really like this one.
Color is a nice orange to match the flavor. Creamy head dissipates pretty quickly due to high alcohol content.
Probably a little more spiciness in the finish would have balanced this out a little bit.

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