dcHokie
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3711
- Yeast Starter
- 1 Liter
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.068
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 75
- IBU
- 32
- Color
- 4
- Primary Fermentation (# of Days & Temp)
- 7 days @ 70, then 14 days @ 80
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- bright citrus upfront balances earthy, peppery farmhouse notes
Basil-Lime Saison
% LB OZ Malt or Fermentable ppg °L
78% 8 0 Belgian Pils info 37 2
10% 1 0 German Wheat info 39 2
10% 1 0 Flaked Wheat info 38 2
2% 0 4 Munich Malt info 37 9
10 4
Batch size: 5.5 gallons
Original Gravity (1.050 to 1.058)
Final Gravity (1.011 to 1.013)
Color 4° SRM / 8° EBC (Yellow)
Mash Efficiency 75%
Mashed 60-70 minutes at 155
Double batch sparged
boil 60 mins 1.0 Saaz pellet 3.5
boil 10 mins 0.5 Sorachi Ace pellet 13.7
boil 5 mins 0.5 Sorachi Ace pellet 13.7
boil 1 min 1.0 Sorachi Ace pellet 13.7
Boil: 6.5 avg gallons for 60 mins
32.1 IBU / 4 HBU
Wyeast French Saison (3711)
boil 10 min .25 ounces Dried Lime Peel
boil 5 min .25 ounces Dried Lime Peel
boil 5 min 1 oz (handful) fresh basil leaves
This beer was my entry in a 2 club competition based on 'Iron Chef'. We had to brew within certain OG/FG/IBU parameters and Sorachi Ace and Lime Peel were our 'secret ingredients'. It was the first recipe I'd created and my first Saison, but it placed 3rd in the competition.
One of the better, if not the best, beers I've made. I lucked into guessing the perfect amount (IMO) of basil. The basil really isn't present in the aroma, but has a few subtle hints in the upfront flavor and balances nicely with the lemongrass flavor of the Sorachi Ace. The lime peel pairs nicely with the SA as well, but is most noticeable in the light, meringue-like head. 3711 brings out some farmy, peppery flavors. Light, effervescent, and refreshing but with enough complexity to stay interesting.
The color is a bit lighter than this picture.
% LB OZ Malt or Fermentable ppg °L
78% 8 0 Belgian Pils info 37 2
10% 1 0 German Wheat info 39 2
10% 1 0 Flaked Wheat info 38 2
2% 0 4 Munich Malt info 37 9
10 4
Batch size: 5.5 gallons
Original Gravity (1.050 to 1.058)
Final Gravity (1.011 to 1.013)
Color 4° SRM / 8° EBC (Yellow)
Mash Efficiency 75%
Mashed 60-70 minutes at 155
Double batch sparged
boil 60 mins 1.0 Saaz pellet 3.5
boil 10 mins 0.5 Sorachi Ace pellet 13.7
boil 5 mins 0.5 Sorachi Ace pellet 13.7
boil 1 min 1.0 Sorachi Ace pellet 13.7
Boil: 6.5 avg gallons for 60 mins
32.1 IBU / 4 HBU
Wyeast French Saison (3711)
boil 10 min .25 ounces Dried Lime Peel
boil 5 min .25 ounces Dried Lime Peel
boil 5 min 1 oz (handful) fresh basil leaves
This beer was my entry in a 2 club competition based on 'Iron Chef'. We had to brew within certain OG/FG/IBU parameters and Sorachi Ace and Lime Peel were our 'secret ingredients'. It was the first recipe I'd created and my first Saison, but it placed 3rd in the competition.
One of the better, if not the best, beers I've made. I lucked into guessing the perfect amount (IMO) of basil. The basil really isn't present in the aroma, but has a few subtle hints in the upfront flavor and balances nicely with the lemongrass flavor of the Sorachi Ace. The lime peel pairs nicely with the SA as well, but is most noticeable in the light, meringue-like head. 3711 brings out some farmy, peppery flavors. Light, effervescent, and refreshing but with enough complexity to stay interesting.
The color is a bit lighter than this picture.