Saison Recipe

[glennheinzel]

1.052 down to 1.006

Warren -

Thank you for the info. I'm just waiting for my 5 litre demijohn to be free so that I can step this yeast up before pitching it into Jamil's Saison.

 

[petesbrew]

One week on, and the SG is currently around 1026. Flavour is very orange-y & sweet.
Looking forward to the final outcome.

 

[petesbrew]

Seems to have stopped around 1022. hmmm. <_<
Not worried, I'll leave it another week or so and see if it'll drop any further.
Probably will halve the orange additions in future. It's a tad much.

edit: posted too soon, after reading Rukh & Warren's comments... it should drop further... Patience Pete.

 

[warrenlw63]

Yep, bear with it Pete. I found mine dropped quite a few points after it looked finished (yeast dropping out). You'll still get a bit of infrequent airlock activity.

Hey just checked the portion of this batch I bottled which is conditioning ATM. This yeast (3726) is weird!! It adheres to the sides of the bottles rather than the bottom.

Anybody else encountered this?

Warren -

 

[petesbrew]

checked it last night. It's now around 1014. Reckon I'll give it another week.
Tastes beautiful.

 

[petesbrew]

I'm gonna bottle this tonight. It's down to 1012 and sitting pretty stable. Tastes very nice too.

Sorry but the db calc's keep coming up with errors on my work pc, so does anyone know what to prime this to?
I've got 25litres.

I'm guessing the usual 180g dextrose.
Cheers.

 

[petesbrew]

I'm gonna bottle this tonight. It's down to 1012 and sitting pretty stable. Tastes very nice too.

Sorry but the db calc's keep coming up with errors on my work pc, so does anyone know what to prime this to?
I've got 25litres.

I'm guessing the usual 180g dextrose.
Cheers.

Holy crap, this one is taking forever. On advice from a workmate, I thought I'd leave it a few more days.
Tested it last night, and it's getting closer to 1010 now. Was hoping to have it ready for Christmas, but oh well.

Leaving for another week before bottling. Man, over a month in the primary.

 

[Trent]

Pete
I havent read through the whole thread, so I have no idea which yeast you are using, but if you are using the dupont yeast (3724 IIRC) then it will take at least a month in primary, and probably get you down to 1006 or less. My first saison went from 1067 down to 1004, so I would be reluctant to bottle it too high. I say raise the temp for another week and see how it turns out. FWIW, I usually try and ferment my saisons at 30C or above, and it still takes a month.
All th ebest
Trent

 

[petesbrew]

Pete
I havent read through the whole thread, so I have no idea which yeast you are using, but if you are using the dupont yeast (3724 IIRC) then it will take at least a month in primary, and probably get you down to 1006 or less. My first saison went from 1067 down to 1004, so I would be reluctant to bottle it too high. I say raise the temp for another week and see how it turns out. FWIW, I usually try and ferment my saisons at 30C or above, and it still takes a month.
All th ebest
Trent

Cheers trent, Going with the farmhouse ale here. It's sitting around the mid 20's in my garage. No temp control in my place (apart from a 100can cooler & freezer bricks).

 

[petesbrew]

Sitting at 1008 now. RDWHAHB... I'll give it till next week and it may drop even further. :beer:

 

[neonmeate]

you should get another few grav points... don't go adding your usual 180g priming sugar just yet!

mine that i started at the same time has been going down 2 or 3 grav points a week for the last two weeks... now at 1004. i'm determined to get my first <1000 finish (this is when the yeast finishes all the beer and starts eating the fermenter)

 

[petesbrew]

Boxing Day and it's dropped down to 1005.... pretty sure this is a record low.
RDWHAHB.... but FFS come on!

 

[petesbrew]

Bottled last night. FG=1006.
Judging by the taste, this one should be really nice after about 3months. Gimme a fortnight to make sure they carb up right, and I'll throw half the batch behind the christmas tree box for next year.

 

[petesbrew]

1st one cracked open tonight. Tastes similar to my previous AG effort, a Belgian Pale Ale.
Pretty heavy, maybe a touch dry, but geez, it pretty much wrote me off. Pretty sure it turned out at 7.9%.
Overall, I'm very happy with it.

 

[Tony]

The idea of a Saison Stout is really ringing in my mind. Must do it one day. :chug:

I have one putting away at around the mid 20's (no idea really) behing my bar using the farmhouse ale yeast.


Saison

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 6.25
Anticipated OG: 1.058 Plato: 14.28
Anticipated EBC: 12.2
Anticipated IBU: 28.5
Brewhouse Efficiency: 83 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
57.6 3.60 kg. IMC Pilsner Australia 1.038 3
16.0 1.00 kg. Bourghul Turkey 1.036 5
16.0 1.00 kg. Weyermann Munich II Germany 1.038 26
8.0 0.50 kg. Weyermann Wheat Dark Germany 1.037 18
2.4 0.15 kg. Weyermann Acidulated Germany 1.035 5

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Czech Saaz Pellet 4.50 23.6 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.1 15 min.
30.00 g. Hallertauer Mittelfruh Pellet 3.70 0.9 2 min.


Yeast
-----

Wyeast 3726 Farmhouse Ale




I added a few % acidulated malt for a sour finnish

Its happild chugging away..... will keep imformed.

Going to make a stout and drop it on the yeast cake. It must be done! I even have some caramel rye for the job!

cheers

 

[Tony]

Here is the beginnings of the stour recipe. Will cube it and chuck it on the cake and let it run while its warm.

cheers



Saison Stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.08
Anticipated OG: 1.060 Plato: 14.72
Anticipated EBC: 63.2
Anticipated IBU: 35.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.6 5.00 kg. IMC Pilsner Australia 1.038 3
9.6 0.68 kg. D2 Candi Syrip Belgium 1.032 160
8.5 0.60 kg. Weyermann Wheat Dark Germany 1.037 18
4.2 0.30 kg. TF Crystal Rye UK 1.031 140
2.8 0.20 kg. Weyermann Caraaroma Germany 1.034 350
2.8 0.20 kg. Weyermann Carafa Special II Germany 1.036 1100
1.4 0.10 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Czech Saaz Pellet 4.50 31.0 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.0 15 min.
30.00 g. Tettnanger Tettnang Pellet 4.10 0.0 0 min.


Yeast
-----

Wyeast 3726 Farmhouse Ale

 

[bindi]

Here is the beginnings of the stour recipe. Will cube it and chuck it on the cake and let it run while its warm.

cheers



Saison Stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.08
Anticipated OG: 1.060 Plato: 14.72
Anticipated EBC: 63.2
Anticipated IBU: 35.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.6 5.00 kg. IMC Pilsner Australia 1.038 3
9.6 0.68 kg. D2 Candi Syrip Belgium 1.032 160
8.5 0.60 kg. Weyermann Wheat Dark Germany 1.037 18
4.2 0.30 kg. TF Crystal Rye UK 1.031 140
2.8 0.20 kg. Weyermann Caraaroma Germany 1.034 350
2.8 0.20 kg. Weyermann Carafa Special II Germany 1.036 1100
1.4 0.10 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Czech Saaz Pellet 4.50 31.0 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.0 15 min.
30.00 g. Tettnanger Tettnang Pellet 4.10 0.0 0 min.


Yeast
-----

Wyeast 3726 Farmhouse Ale

:super: :icon_drool2: Oh yes, a style [whatever that is] that has my taste buds drooling.
NICE, love it.

 

[Tony]

Yeah i dont think it would fit in in any competition hey

THinking of using a kg of rye malt as well, after the loss of the Belgian Rye Dubble. I think it could work.

cheers

 

[warrenlw63]

Here is the beginnings of the stour recipe. Will cube it and chuck it on the cake and let it run while its warm.

cheers



Saison Stout

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.08
Anticipated OG: 1.060 Plato: 14.72
Anticipated EBC: 63.2
Anticipated IBU: 35.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
70.6 5.00 kg. IMC Pilsner Australia 1.038 3
9.6 0.68 kg. D2 Candi Syrip Belgium 1.032 160
8.5 0.60 kg. Weyermann Wheat Dark Germany 1.037 18
4.2 0.30 kg. TF Crystal Rye UK 1.031 140
2.8 0.20 kg. Weyermann Caraaroma Germany 1.034 350
2.8 0.20 kg. Weyermann Carafa Special II Germany 1.036 1100
1.4 0.10 kg. Weyermann Choc Wheat Germany 1.035 1100

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
80.00 g. Czech Saaz Pellet 4.50 31.0 45 min.
20.00 g. E.K Goldings Pellet 4.30 4.0 15 min.
30.00 g. Tettnanger Tettnang Pellet 4.10 0.0 0 min.


Yeast
-----

Wyeast 3726 Farmhouse Ale

That's gotta be nice! :icon_drunk:

Warren -

 

[pmolou]

Yep, bear with it Pete. I found mine dropped quite a few points after it looked finished (yeast dropping out). You'll still get a bit of infrequent airlock activity.

Hey just checked the portion of this batch I bottled which is conditioning ATM. This yeast (3726) is weird!! It adheres to the sides of the bottles rather than the bottom.

Anybody else encountered this?

Warren -

actually my belgian blonde has had the same thing happen but its the 1388 yeast, does anyone know why this happens????