bobdaferret
Well-Known Member
- Joined
- Nov 18, 2013
- Messages
- 52
- Reaction score
- 7
Recipe Type: Partial Mash
Yeast: French Saison (Wyeast #3711)
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1L w/~0.4 lb Pilsen DME
Batch Size (Gallons): 5.5
Original Gravity: ~1.090 (estimated, didn't have hydrometer)
Final Gravity: ?
IBU: 35.5
Boiling Time (Minutes): 60
Color: Deep amber - I'd call it a 27 or 28
Primary Fermentation (# of Days & Temp): 28 days @ 67 F
Additional Fermentation: Bottle condition 2+ months
Secondary Fermentation (# of Days & Temp): 14 Days @ 67 F
Tasting Notes: UPDATE (01/31/14 - 12 Days): Gravity reading of 1.018; sample had forward bread/raisin/dark fruit aroma & flavor, followed by citrus & subtle spice; very creamy body; chocolate is less present; for an est. 9.4%, the alcohol is masked very well
UPDATE (02/08/14 - 20 Days): Gravity reading of 1.007! Now an est. 10.9%, the alcohol aroma & flavor is dominant. Raisin has faded into the background, chocolate is slightly more present. This one might be on the shelf for a while...
1.33 lb Belgian CaraMunich
0.50 lb Flaked Corn
0.50 lb Belgian Biscuit
0.33 lb Belgian Special B
0.33 lb UK Chocolate
Mashed @ 156 F for 30 minutes in 3 gallons water
Bring to boil, remove heat and add:
9.15 lb Pilsen LME
~0.6 lb Pilsen DME (leftovers from 1 lb bag used for yeast starter)
Bring back to boil for hop schedule:
1.00 oz Magnum (14.7% AA) @ 60 min (22.4 IBU)
1.00 oz UK Fuggles (5.3% AA) @ 60 min (8.1 IBU)
1.00 oz Hallertau Hersbrucker (4.3% AA) @ 30 min (5.0 IBU)
1.00 lb D180 Belgian Candi Syrup @ 10 min
1.00 lb Brun Fonce Soft Belgian Candi Sugar @ 10 min
2.00 gr Grains of paradise @ 10 min
1.00 tsp Irish moss @ 10 min
Topped off @ 5.5 gal in fermentor
Pitched entire room-temp yeast starter slurry @ 75 F
1.50 oz Rum-soaked pimento wood chips @ secondary (last 10 days)
Bottle with 5 oz. priming sugar
ADDITIONAL NOTES: The UK grain & hops are replacements for their respective Belgian/German counterparts that my LHBS did not have. IBU estimated using the calculator at Brewer's Friend.
Yeast: French Saison (Wyeast #3711)
Yeast Starter: Yes
Additional Yeast or Yeast Starter: 1L w/~0.4 lb Pilsen DME
Batch Size (Gallons): 5.5
Original Gravity: ~1.090 (estimated, didn't have hydrometer)
Final Gravity: ?
IBU: 35.5
Boiling Time (Minutes): 60
Color: Deep amber - I'd call it a 27 or 28
Primary Fermentation (# of Days & Temp): 28 days @ 67 F
Additional Fermentation: Bottle condition 2+ months
Secondary Fermentation (# of Days & Temp): 14 Days @ 67 F
Tasting Notes: UPDATE (01/31/14 - 12 Days): Gravity reading of 1.018; sample had forward bread/raisin/dark fruit aroma & flavor, followed by citrus & subtle spice; very creamy body; chocolate is less present; for an est. 9.4%, the alcohol is masked very well
UPDATE (02/08/14 - 20 Days): Gravity reading of 1.007! Now an est. 10.9%, the alcohol aroma & flavor is dominant. Raisin has faded into the background, chocolate is slightly more present. This one might be on the shelf for a while...
1.33 lb Belgian CaraMunich
0.50 lb Flaked Corn
0.50 lb Belgian Biscuit
0.33 lb Belgian Special B
0.33 lb UK Chocolate
Mashed @ 156 F for 30 minutes in 3 gallons water
Bring to boil, remove heat and add:
9.15 lb Pilsen LME
~0.6 lb Pilsen DME (leftovers from 1 lb bag used for yeast starter)
Bring back to boil for hop schedule:
1.00 oz Magnum (14.7% AA) @ 60 min (22.4 IBU)
1.00 oz UK Fuggles (5.3% AA) @ 60 min (8.1 IBU)
1.00 oz Hallertau Hersbrucker (4.3% AA) @ 30 min (5.0 IBU)
1.00 lb D180 Belgian Candi Syrup @ 10 min
1.00 lb Brun Fonce Soft Belgian Candi Sugar @ 10 min
2.00 gr Grains of paradise @ 10 min
1.00 tsp Irish moss @ 10 min
Topped off @ 5.5 gal in fermentor
Pitched entire room-temp yeast starter slurry @ 75 F
1.50 oz Rum-soaked pimento wood chips @ secondary (last 10 days)
Bottle with 5 oz. priming sugar
ADDITIONAL NOTES: The UK grain & hops are replacements for their respective Belgian/German counterparts that my LHBS did not have. IBU estimated using the calculator at Brewer's Friend.
