tennesseean_87
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 3711 (Belle might work)
- Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.035
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 90
- IBU
- 20.2
- Color
- 7.7
- Primary Fermentation (# of Days & Temp)
- 14 at 70-80
- Secondary Fermentation (# of Days & Temp)
- none
- Additional Fermentation
- none
- Tasting Notes
- I love it in the summer.
Recipe scaled for 85% efficiency:
Fermentables
================================================================================
Percentage Name Type Amount Mashed Late Yield Color
32% Wheat Malt, Ger Grain 1.750 lb Yes No 84%% 2 L
32% Vienna Malt Grain 1.750 lb Yes No 78%% 4 L
20% Pilsner (2 Row) Bel Grain 1.125 lb Yes No 79%% 2 L
10% Munich Malt Grain 9.000 oz Yes No 80%% 9 L
3% Special B Malt Grain 3.000 oz Yes No 65%% 160 L
2% Acidulated Malt Grain 2.000 oz Yes No 80%% 3 L
Total grain: 5.500 lb
Mash at 160 for 60 minutes
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Cascade 8.0%% 0.400 oz Boil 90.000 min Pellet 13.9
Cascade 8.0%% 0.200 oz Boil 15.000 min Pellet 3.2
Willamette 4.3%% 0.150 oz Boil 15.000 min Pellet 1.3
Cascade 8.0%% 0.200 oz Boil 5.000 min Pellet 1.3
Willamette 4.3%% 0.150 oz Boil 5.000 min Pellet 0.5
My goal was to make a Session Saison that would have good flavor without being too high in alcohol. This meant dropping the OG down low because 3711 is so attenuative. To retain some maltiness I use the high mash temp and flavorful grains. Some iterations have even used toasted malt instead of the Munich. Despite the Special B and other grains, it is not heavy on the palate and drys out for a nice, refreshing beer that still tastes full with some earthy and fruity notes. It can be heartily quaffed at 4% abv, and at only 113 estimated calories per 12 oz, it won't ruin your beach body (if you have one). The 3711 is a low-maintenance yeast that you can let rip in the summer heat without off flavors, but won't stall out if you can't keep it up too hot (as 3724 is reported to do). It's great for both brewing and drinking in the summer, even if you don't have temp control!
P.S. I've also added a bit of lime zest in the priming solution which gave just a hint of flavor that was nice.
Fermentables
================================================================================
Percentage Name Type Amount Mashed Late Yield Color
32% Wheat Malt, Ger Grain 1.750 lb Yes No 84%% 2 L
32% Vienna Malt Grain 1.750 lb Yes No 78%% 4 L
20% Pilsner (2 Row) Bel Grain 1.125 lb Yes No 79%% 2 L
10% Munich Malt Grain 9.000 oz Yes No 80%% 9 L
3% Special B Malt Grain 3.000 oz Yes No 65%% 160 L
2% Acidulated Malt Grain 2.000 oz Yes No 80%% 3 L
Total grain: 5.500 lb
Mash at 160 for 60 minutes
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Cascade 8.0%% 0.400 oz Boil 90.000 min Pellet 13.9
Cascade 8.0%% 0.200 oz Boil 15.000 min Pellet 3.2
Willamette 4.3%% 0.150 oz Boil 15.000 min Pellet 1.3
Cascade 8.0%% 0.200 oz Boil 5.000 min Pellet 1.3
Willamette 4.3%% 0.150 oz Boil 5.000 min Pellet 0.5
My goal was to make a Session Saison that would have good flavor without being too high in alcohol. This meant dropping the OG down low because 3711 is so attenuative. To retain some maltiness I use the high mash temp and flavorful grains. Some iterations have even used toasted malt instead of the Munich. Despite the Special B and other grains, it is not heavy on the palate and drys out for a nice, refreshing beer that still tastes full with some earthy and fruity notes. It can be heartily quaffed at 4% abv, and at only 113 estimated calories per 12 oz, it won't ruin your beach body (if you have one). The 3711 is a low-maintenance yeast that you can let rip in the summer heat without off flavors, but won't stall out if you can't keep it up too hot (as 3724 is reported to do). It's great for both brewing and drinking in the summer, even if you don't have temp control!
P.S. I've also added a bit of lime zest in the priming solution which gave just a hint of flavor that was nice.
