ISO: Wyeast 3711 French Saison Yeast

grub · Post by **grub** » Tue Jun 21, 2011 2:39 pm

JesseMcG wrote:What do you think of the basic recipe I put together?

looks alright. i usually go mostly pilsner, with some munich, wheat, and a bit of crystal. i like saisons fairly dry, so i mash low and use sugar. in your case, since you're using extract i'd definitely keep it in.

JesseMcG · Post by **JesseMcG** » Wed Jun 29, 2011 9:56 pm

grub wrote:
JesseMcG wrote:What do you think of the basic recipe I put together?
looks alright. i usually go mostly pilsner, with some munich, wheat, and a bit of crystal. i like saisons fairly dry, so i mash low and use sugar. in your case, since you're using extract i'd definitely keep it in.

I actually have a little munich and crystal, as well as flaked oats which i hear some people use... if I was going to make use of a little of each by steeping, what would you suggest? Thanks.

grub · Post by **grub** » Thu Jun 30, 2011 7:32 pm

here's the last two saisons i've made at home:

http://biergotter.org/recipes/2008-07-2 ... ison.shtml
http://biergotter.org/recipes/2009-09-0 ... son2.shtml

both similar, but the second mixes it up a little more. you could consider all the pils and at least some of the munich as roughly equal to your extract, then steep the rest. note that this was a 10gal batch too, so you'd halve everything.

JerCraigs · Post by **JerCraigs** » Thu Jun 30, 2011 10:36 pm

JesseMcG wrote:
I actually have a little munich and crystal, as well as flaked oats which i hear some people use... if I was going to make use of a little of each by steeping, what would you suggest? Thanks.

Will steeping oats work? I thought they needed to be in the mash to get the right enzymes going? I could be very wrong about that though.

markaberrant · Post by **markaberrant** » Fri Jul 01, 2011 12:29 am

You can't steep oats, need to be mashed. Not really necessary in a saison anyways.

codfishh · Post by **codfishh** » Mon Jul 04, 2011 11:14 am

I just tried my first all grain and first saison of sorts, here's the recipe I used going to ferment in my garage to keep the temp up around 80. Lol should have called it wing and a prayer due to it being all first tries. I wanted some citrus in it so I used some citra. I also built up a 1 litre starter from the whitelabs belgiun saison I.

Recipe: Saisons in the Abyss
Brewer: Phillip Whelan
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.51 gal
Boil Size: 6.99 gal
Bottling Volume: 5.26 gal
Estimated OG: 1.056 SG
Estimated Color: 7.4 SRM
Estimated IBU: 39.6 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4 lbs 2.9 oz Munich Malt - 10L (10.0 SRM) Grain 2 35.8 %
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 3 23.6 IBUs
0.50 oz Chinook [13.00 %] - Boil 15.0 min Hop 4 11.7 IBUs
0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 5 4.3 IBUs
0.50 oz Citra [12.00 %] - Dry Hop 14.0 Days Hop 7 0.0 IBUs
1.0 pkg Belgian Saison (Wyeast Labs #3724) [124. Yeast 6 -
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 64.2 %

Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 10.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.50 qt of water at 169.1 F 156.0 F 60 min

markaberrant · Post by **markaberrant** » Mon Jul 04, 2011 2:37 pm

Codfish, recipe looks good, except for the 156F mash temp, hope you went a lot lower than that (145-148F is about where I'd want it with that yeast and no sugar).

codfishh · Post by **codfishh** » Mon Jul 04, 2011 3:25 pm

Umm... no I went pretty much all the way at 156. I probably missed a direction somewhere as this was first all grain, first saison and first yeast starter.

I am guessing the higher mash is going to produce more sugars, what effect will this have on the yeast?

codfishh · Post by **codfishh** » Mon Jul 04, 2011 3:36 pm

Sorry that's a mistake in my beersmith setup, I mashed at 152 or pretty close but just did some reading and that still seems a little on the high side. I pitched a pretty big starter and their seems to be something happening in the carboy. Hopefully it'll work out.

markaberrant · Post by **markaberrant** » Mon Jul 04, 2011 4:51 pm

codfishh wrote:I am guessing the higher mash is going to produce more sugars, what effect will this have on the yeast?

Higher mash temps produce a more dextrinous, less fermentable wort, not more sugars.