ZooKeeper said:Tank 7 has brett in it?!?!
ZooKeeper said:Tank 7 has brett in it?!?!
kcpup said:No. Not the original Boulevard recipe.
They have another limited edition saison that has Brett in it.
Trubbador said:Holy Simcoe. I just opened my first bottle of this and it is completely undrinkable. It tastes overwhelmingly like cat piss. I really hope the astringency will fad over some aging, but as it is now I couldn't even finish a glass.
I would really like to brew this, but I want to use a clean strain.. no Brett. I use 3711 for all of my Saison, but I'm concerned that it will finish it out too low. Boulevard lists the FG as 2.5 Plato which is about 1.010. Wondering if WLP 400 would be a good yeast?
Fastmetal said:I thinking of making this with 3711 instead of 670 since tank 7 has no Brett in it. What do you all think?
brewhappy said:I would just mash at a higher temperature. I don't think you'll get very close to the beer if you don't use a Saison yeast. You can make a good beer without a Saison yeast, don't get me wrong, but it will be different than Tank 7. Also I have a hard time believing the FG given. Especially for the Brett version, there's just no way that a Brett version is going to stop at 1.020. I haven't had this beer for a year or so, but it is not at 1.020. That much sweetness would be very noticeable in a Saison.
I'd just use your 3711 and let it do it's thing. Stop it when it's under 1.010 or wherever you'd like it to finish by cold crashing it.
Mine finished at 1.010 w/ the Brett in it
brewhappy said:How long did you age/condition it? Brett takes a good 4-6 months to develop the funky flavors, and it will keep developing (and lowering the gravity) until it gets to about 1.003.
I haven't used the 670 so I'm not sure what the ratio is in the vial. That's one of the problems with the mixes is that yo don't really know what your getting and you have less control of when you add your yeasties and/or bacteria.
PintoBean said:I'd suggest using 25% wheat DME and 75% extra pale DME for an extract version. Steep the corn and flaked wheat.
kcpup said:I might suggest mashing the flaked grains. Flaked grains need to be mashed for conversion.
I might suggest mashing the flaked grains. Flaked grains need to be mashed for conversion.
Mbay said:Thanks for both of your help. Now this may sound like a dumb? What do you mean by mashed? I have done extract + grain and steeped the grains but never "mashed".
JSGT09 said:Anyone have any updates for the recipe posted in the first post in this thread? I'm thinking about giving it a shot but would like to know how it turned out.
JSGT09 said:Thanks for the update on your modified recipe, looks like you used slightly more hops than the original post but otherwise very similar. Sounds like it must have been a good one if you won first place, regardless of your disqualification! Were you happy with it?
captained said:so in lieu of trying to get more complicated, i went with the ahs new belgium saison recipe and added 1 lb of clear candi with 5 minutes left on the boil to boost the abv but not darken the beer. i put it through the primary, the secondary, cold crashed it for 3 days in the low 40*s and kegged it with 12 oz of "simply grapefruit" juice. it is outstanding.
The recipe I posted at the bottom of the 4th page of this thread (below, but modified to reflect how I ended up brewing it) won first in my clubs competition for the Chicago Lagunitas challenge, but was later disqualified because the rules said it had to use American yeast. Anyway, mine is different than the one in the original post. I used double the Simcoe, and dry hopped with Amarillo and Sorachi Ace.
64% Pale (I used Maris Otter), 28% Wheat, 4% Flaked Maize, 4% Flaked Wheat. Bittered with 19 IBU's of Magnum @ 60 min, 24 IBU's of Simcoe @ 20 min, and 6 IBU's of Amarillo @ 5 min. Pitched a starter of WLP670. OG was 1.074. Dry hopped with 1oz Amarillo and 1oz Sorachi Ace for 7 days. FG was 1.011 at bottling.
double_d_tx said:I just put something very similar in primary, the 670 is my first adventure with Brett, and I'm probably not going to wait 3 months to bottle this sucker, I imagine I'll bottle in 4-6 weeks like you did PintoBean.
Question though, if you do what you did.. bottle something with active Brett at 1.011 .. are you asking for bottle bombs if that stuff sits for more than a couple of weeks? Should I cut down on the corn sugar and aim for 1.5 volumes at bottling if my FG is still 1.005-1.010? Just not sure how best to handle the yeast combo.
Interesting, did you use the grapefruit juice to prime it, or for flavor and then force carb?
captained said:just for flavor then force carbed, but only at about 20 psi for a day before turning it back to 7 psi where i serve it. it did dawn on me that it may create a bit of natural carbonation as well.
spenghali said:Any updates on the final product? What's everyone been doing for a mash temp, 148? I'm curious about the different results from the different base malts/yeasts everyone is using.
ZooKeeper said:I plan on using WY1762 (Belgian Abbey II)
PintoBean said:I'm sure it will be a good beer regardless of the yeast you choose, but if you're going for a Saison, that yeast will leave you quite a bit sweet in comparison to 3711 or WLP670.
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