sudndeth
Well-Known Member
After a rough start to this beer. Longer then expected mash, and a broken hydrometer before getting the OG. This beer came out amazing. 3711 is a beast! down to 1.003! I can't describe how good this thing tastes. I used some Lactic Acid for tartness and it sat in the primary for 4 weeks. The ferm temp started at about 72* and then when activity started I lowered the temp to the mid sixties for 3 days and ramped the temp up to an average of 72*. It's been in the keg for 1 week in the keezer. I'm going to let it sit for another couple weeks, but it's good now.
Recipe: Saison
Style: 16C-Belgian And French Ale-Saison
Recipe Overview
Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.048 SG
Expected OG: 1.063 SG
Expected FG: 1.008 SG
Expected ABV: 7.3 %
Expected ABW: 5.8 %
Expected IBU (using Tinseth): 26.6
Expected Color: 4.4 SRM
Apparent Attenuation: 86.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Belgian Pilsen Malt 8lb 0oz (66.7 %) In Mash/Steeped
Belgian Munich Malt 2lb 0oz (16.7 %) In Mash/Steeped
Belgian Pale Wheat Malt 1lb 0oz (8.3 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1lb 0oz (8.3 %) End Of Boil
Hops
German Perle (5.4 % alpha) 0.75 oz Loose Pellet Hops used 90 Min From End
German Hallertauer Hersbrucker (3.5 % alpha) 0.50 oz Loose Pellet Hops used 60 Min From End
German Tettnang (4.5 % alpha) 0.50 oz Loose Pellet Hops used 10 Min From End
Czech Saaz (3.3 % alpha) 0.50 oz Loose Pellet Hops used 5 Min From End
Slovenian Styrian Goldings (2.6 % alpha) 1.00 oz Loose Pellet Hops used At turn off
Other Ingredients
Yeast: Wyeast 3711-French Saison
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins
Recipe Notes
added about 10ml of lactic acid to the mash for tartness. Hydrometer broke so there was no gravity reading
Recipe: Saison
Style: 16C-Belgian And French Ale-Saison
Recipe Overview
Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.28 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.048 SG
Expected OG: 1.063 SG
Expected FG: 1.008 SG
Expected ABV: 7.3 %
Expected ABW: 5.8 %
Expected IBU (using Tinseth): 26.6
Expected Color: 4.4 SRM
Apparent Attenuation: 86.0 %
Mash Efficiency: 70.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF
Fermentables
Belgian Pilsen Malt 8lb 0oz (66.7 %) In Mash/Steeped
Belgian Munich Malt 2lb 0oz (16.7 %) In Mash/Steeped
Belgian Pale Wheat Malt 1lb 0oz (8.3 %) In Mash/Steeped
Sugar - White Sugar/Sucrose 1lb 0oz (8.3 %) End Of Boil
Hops
German Perle (5.4 % alpha) 0.75 oz Loose Pellet Hops used 90 Min From End
German Hallertauer Hersbrucker (3.5 % alpha) 0.50 oz Loose Pellet Hops used 60 Min From End
German Tettnang (4.5 % alpha) 0.50 oz Loose Pellet Hops used 10 Min From End
Czech Saaz (3.3 % alpha) 0.50 oz Loose Pellet Hops used 5 Min From End
Slovenian Styrian Goldings (2.6 % alpha) 1.00 oz Loose Pellet Hops used At turn off
Other Ingredients
Yeast: Wyeast 3711-French Saison
Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins
Recipe Notes
added about 10ml of lactic acid to the mash for tartness. Hydrometer broke so there was no gravity reading