Jonkl
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WY3711 French Saison
- Batch Size (Gallons)
- 1
- Original Gravity
- 1.060
- Final Gravity
- 1.003
- Boiling Time (Minutes)
- 90
- IBU
- 25.2
- Color
- 4.1 SRM
- Primary Fermentation (# of Days & Temp)
- 7 days at 78F
- Secondary Fermentation (# of Days & Temp)
- 5 days at 70F
- Tasting Notes
- Floral/Earthy/Herbal aroma, Herbal/Spicy/Bready flavor, Chewy/Sweet/Tart Finish
This is a beer I brewed for pairing with buffalo wings. Perfect for big parties, gameday, or even every day. This was a 1 gallon experimental batch, so adjust amounts accordingly. The herb additions seem about right for me, but I would recommend rounding down, if you find your calculations for up-sizing the recipe aren't an integer (1 leaf/sprig, etc.)
Flyin' Bison Saison
Batch Size: 1.00 gal
Boil Time: 90 min
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 25.2 IBUs
Est Color: 4.1 SRM
Mash - 148F for 75min
Batch sparge at 168F
Grist
1 lbs 8.0 oz Belgian Pilsner (2.0 SRM) 60.7 %
8.0 oz White Wheat Malt (2.4 SRM) 20.2 %
4.0 oz Oats, Flaked (1.0 SRM) 10.1 %
2.0 oz Honey Malt (25.0 SRM) 5.1 %
Kettle Additions
60 min - 0.20 oz Willamette [4.70 %] - 11.5 IBUs
15 min - 0.25 tsp Irish Moss (This didn't do anything - I still have a ton of chill haze. Probably not needed.)
10 min - 0.20 oz Liberty [4.30 %] - 3.8 IBUs
~2 min - 1.5 oz Sugar, Table (Sucrose) 3.9 %
Flameout - 15 min steep
3.00 Sprigs Fresh Thyme
1.00 Small Sprig Fresh Rosemary
2.00 Leaves Fresh Sage
0.30 oz Sterling [8.00 %] - 7.3 IBUs
0.20 oz Liberty [4.30 %] - 2.6 IBUs
1.0 pkg French Saison (Wyeast Labs #3711)
Ferment as warm as you can stand.
Dry Hop - 5 Days
0.20 oz Liberty [4.30 %]
0.20 oz Strisslespalt [4.00 %]
My tasting notes: Floral/earthy hops with thyme in the aroma, along with the spicy saison character. Flavor starts with that earthy, spicy saison nip, through a sage/rosemary note, rounding into a bready malt character with some chewy chalkiness from the yeast, and finishing with a crisp sweet/tart note that 3711 always seems to give me.
Flyin' Bison Saison
Batch Size: 1.00 gal
Boil Time: 90 min
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.003 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 25.2 IBUs
Est Color: 4.1 SRM
Mash - 148F for 75min
Batch sparge at 168F
Grist
1 lbs 8.0 oz Belgian Pilsner (2.0 SRM) 60.7 %
8.0 oz White Wheat Malt (2.4 SRM) 20.2 %
4.0 oz Oats, Flaked (1.0 SRM) 10.1 %
2.0 oz Honey Malt (25.0 SRM) 5.1 %
Kettle Additions
60 min - 0.20 oz Willamette [4.70 %] - 11.5 IBUs
15 min - 0.25 tsp Irish Moss (This didn't do anything - I still have a ton of chill haze. Probably not needed.)
10 min - 0.20 oz Liberty [4.30 %] - 3.8 IBUs
~2 min - 1.5 oz Sugar, Table (Sucrose) 3.9 %
Flameout - 15 min steep
3.00 Sprigs Fresh Thyme
1.00 Small Sprig Fresh Rosemary
2.00 Leaves Fresh Sage
0.30 oz Sterling [8.00 %] - 7.3 IBUs
0.20 oz Liberty [4.30 %] - 2.6 IBUs
1.0 pkg French Saison (Wyeast Labs #3711)
Ferment as warm as you can stand.
Dry Hop - 5 Days
0.20 oz Liberty [4.30 %]
0.20 oz Strisslespalt [4.00 %]
My tasting notes: Floral/earthy hops with thyme in the aroma, along with the spicy saison character. Flavor starts with that earthy, spicy saison nip, through a sage/rosemary note, rounding into a bready malt character with some chewy chalkiness from the yeast, and finishing with a crisp sweet/tart note that 3711 always seems to give me.
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