- Recipe Type
- All Grain
- Yeast
- WYEAST 3711
- Yeast Starter
- Yes 1L
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.078
- Final Gravity
- 1.004
- Boiling Time (Minutes)
- 90
- Primary Fermentation (# of Days & Temp)
- 21 65 rise to 80
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- No
- Tasting Notes
- Amazing beer. It assaults your mouth and comes back to appologize. Remarkable
Ole Zion Church Saison 3rd place DogFish Head Mad Brewer Competition.
5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175
Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067
90 min boil
.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min
1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest
cooled to 65 and pitched Wyeast 3711
OG 1.078
Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. I checked it after 3 weeks and it was crystal clear and tasted amazing, nice and dry. got a gravity reading of
FG 1.004
Carbed with corn sugar to 3.2 volumes and it was carbed after a week, 2nd week better, 3rd week amazing, yesterday it is the nectar of the gods!
5lbs 2 row Belgian Pilsner
3lbs Maris Otter
2lbs White Wheat
4oz Aromatic
4oz Biscuit
Mash in 11.55 qt at 164 Hold at 148 for 75 min
Batch sparge .46 gal at 175
Batch sparge 2.08 gal at 175
Batch sparge 2.08 gal at 175
Ended up with about 6 1/4 gallons pre-boil gravity reading of 1.067
90 min boil
.5 oz Magnum 90 min
1 lb amber candi sugar 60 min
Whirlfloc tablet 15 min
1 oz hallertauer mittelfrueh 10 min
1 oz coriander seed crushed 5 min
1 oz sweet orange peel 5 min
1 oz hallertauer mittelfrueh at flame out for 20 min rest
1 oz of pink peppercorns at flame out for 20 min rest
cooled to 65 and pitched Wyeast 3711
OG 1.078
Fermented at 65 and let naturally rise to 78 for two weeks. Threw the belt on it for two days to raise to 80 then let it cool itself down to room temp. I checked it after 3 weeks and it was crystal clear and tasted amazing, nice and dry. got a gravity reading of
FG 1.004
Carbed with corn sugar to 3.2 volumes and it was carbed after a week, 2nd week better, 3rd week amazing, yesterday it is the nectar of the gods!