jswillbrewforbeer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3724
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- 2L
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.046
- Final Gravity
- 1.000
- Boiling Time (Minutes)
- 90
- IBU
- 25
- Color
- 4.8
- Primary Fermentation (# of Days & Temp)
- 12 Days
- Secondary Fermentation (# of Days & Temp)
- NA
- Additional Fermentation
- Diffuse pure O2
- Tasting Notes
- Succulent, ripe-over ripe fruit, (pineapple, orange,) ginger, clove, black pepper flavor (without associated heat.) Earthy, spicy hops, bready malt. Finishes dry.
This is a Saison recipe I've been working on for over a year now. I've been brewing it, entering it in competitions and tweaking the recipe based on feedback and my own personal taste. This is the most recent version and is almost perfect for me. It scored a 40/50 in a local competition, judges said the profile was right, it just needed to be more assertive. It was a few months old at the time so I think it just should have been served more fresh, (when it was young it was definitely more aromatic and interesting.) Try it and let me know what you think!
Ca 103, Mg 11, Na 11, Cl 50, SO4 150, HCO 85
Use Gypsum, CaCl and Lactic Acid for water adjustment
70% Viking Pilsner Malt 1.9L
20% Briess Bonlander Munich 10L
10% Briess Raw Wheat .8L
145F - 90 Minutes
170F - 10 Minutes
Magnum @ 90 (adjust this addition as needed for 25 IBU total.)
4.4 gms Wyeast nutrient, rehydrated @ 10
1 oz Saaz @ 10
1 oz Saaz @ 0
Chill to 68F, diffuse pure O2 for 2 minutes, pitch slurry from starter and 10 mL White Labs Ultraferm. When active fermentation begins, start ramping temperature 1F every 12 hours until 85F is reached. Hold there until gravity is terminal. Do not attach airlock until kreusen falls to quasi-open ferment, (atmospheric pressure fermentation to avoid stall.) Bottle with 6 oz corn sugar and 5 gms rehydrated Champagne yeast, I like EC-1118.
Ca 103, Mg 11, Na 11, Cl 50, SO4 150, HCO 85
Use Gypsum, CaCl and Lactic Acid for water adjustment
70% Viking Pilsner Malt 1.9L
20% Briess Bonlander Munich 10L
10% Briess Raw Wheat .8L
145F - 90 Minutes
170F - 10 Minutes
Magnum @ 90 (adjust this addition as needed for 25 IBU total.)
4.4 gms Wyeast nutrient, rehydrated @ 10
1 oz Saaz @ 10
1 oz Saaz @ 0
Chill to 68F, diffuse pure O2 for 2 minutes, pitch slurry from starter and 10 mL White Labs Ultraferm. When active fermentation begins, start ramping temperature 1F every 12 hours until 85F is reached. Hold there until gravity is terminal. Do not attach airlock until kreusen falls to quasi-open ferment, (atmospheric pressure fermentation to avoid stall.) Bottle with 6 oz corn sugar and 5 gms rehydrated Champagne yeast, I like EC-1118.
