A Big, High ABV Saison

[StLouBrew]

Last night I FINALLY bottled a Saison that I began brewing on 12/1/13. It was an extract recipe:

1 lb Caramel 40L
6 lbs Briess Golden Light DME
2 lbs Table Sugar
1 oz Centennial 9.2 - 60 min
1 oz Hallertau 3.6 - 30 min
1 oz Czech Saaz 3.9 - 10 min
1 oz Bitter Orange Peel - 5 min
Wyeast 3724 (Initially, then added 3711)

OG = 1.080
FG = 1.002
ABV = 10.2%

When I began this, I didn't do enough research to know that I probably should've used a starter instead of just the single smackpack of 3742. Nor did I know that 3742 works much better at higher temps. After fermentation stalled, I ended up adding some 3711 and maintained temps in the uppper 70's. This past week, I FINALLY stopped seeing signs of active fermentation so I decided to go to bottle.

I was a but surprised when I saw how low the FG was, even though I heard that 3711 can really dry up a big beer. The sample I drank from the leftovers in the bottling bucket was good, but I could definitely tell this beer will pack a punch. I'll give it another 2-3 weeks in the bottle and see what the final product is really like.

Cheers

 

[beergolf]

when using 3711 you do have to take into account that it will always finish low. Brew software never predicts a low enough FG.

That is a pretty hefty saison. It will not taste strong but pack a punch.

 

[DonH]

Well let me know how it tastes! Im thinking this will be my next batch!

 

[Beernik]

Yeah, it does that.

I had a citrus herb saison that fermented down to 1.000 and was around 10.5% ABV.

 

[user 143549]

when using 3711 you do have to take into account that it will always finish low. Brew software never predicts a low enough FG.

No kidding on the power of 3711.
Just bottled a saison yesterday that had an FG of 1.006, putting it a little over 9% abv

 

[petrolSpice]

Damn! Thats some good attenuation. I used WLP565 and it only got down to 1.011. I let it free rise from 70-80F over 48hrs, then held it at 85F for 2 weeks. I used a starter also.