TrannyRock
Well-Known Member
Planning a saison, to brew in a couple weeks. I'm soliciting general suggestions, but in particular I'm curious about:
1) I haven't seen a lot of firm information/reviews about WLP590, the so-called French Saison Ale strain. For those who have used it, is it pretty similar to Wyeast 3711? I'm imagining vigorous attenuation and room in the profile for some hop/specialty malt character. Also, I guess I would try fermenting at 68 for 2 or 3 days and then just letting the fermenter free-rise until complete. If it's really that much of a monster, and since this is a relatively low-gravity beer, maybe I will just pitch the packet without making a starter.
2) Can I expect any character from 8% flaked rye? I thought to use this for head/mouthfeel considerations but a subtle rye character might be nice.
Amt Name %/IBU
9 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) 88.4 %
14.0 oz Rye, Flaked (Briess) (4.6 SRM) 8.1 %
6.0 oz Caramunich III (Weyermann - 71 SRM) 3.5 %
0.60 oz Styrian Aurora [7.50%] - FWH (90min) 19.3 IBUs
2.00 oz Styrian Celeja [2.80%] - 5min 4.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 min)
1.0 pkg French Saison Ale - WLP590
Total Grain Weight: 10 lbs 12.0 oz
Mash at 148 F, 1.6qt/lb, 75min. Batch sparge x2.
90min boil.
Batch Size (fermenter): 5.25 gal
Estimated OG: 1.054
Estimated FG: 1.009
Estimated ABV: 6.0%
Estimated Color: 6.3 SRM
Estimated IBU: 24.1 IBUs
1) I haven't seen a lot of firm information/reviews about WLP590, the so-called French Saison Ale strain. For those who have used it, is it pretty similar to Wyeast 3711? I'm imagining vigorous attenuation and room in the profile for some hop/specialty malt character. Also, I guess I would try fermenting at 68 for 2 or 3 days and then just letting the fermenter free-rise until complete. If it's really that much of a monster, and since this is a relatively low-gravity beer, maybe I will just pitch the packet without making a starter.
2) Can I expect any character from 8% flaked rye? I thought to use this for head/mouthfeel considerations but a subtle rye character might be nice.
Amt Name %/IBU
9 lbs 8.0 oz CHÂTEAU PILSEN 2RS (1.5 SRM) 88.4 %
14.0 oz Rye, Flaked (Briess) (4.6 SRM) 8.1 %
6.0 oz Caramunich III (Weyermann - 71 SRM) 3.5 %
0.60 oz Styrian Aurora [7.50%] - FWH (90min) 19.3 IBUs
2.00 oz Styrian Celeja [2.80%] - 5min 4.7 IBUs
1.00 Items Whirlfloc Tablet (Boil 5.0 min)
1.0 pkg French Saison Ale - WLP590
Total Grain Weight: 10 lbs 12.0 oz
Mash at 148 F, 1.6qt/lb, 75min. Batch sparge x2.
90min boil.
Batch Size (fermenter): 5.25 gal
Estimated OG: 1.054
Estimated FG: 1.009
Estimated ABV: 6.0%
Estimated Color: 6.3 SRM
Estimated IBU: 24.1 IBUs