Submitted by Wilbur on Sat, 05/02/2009 - 5:58pm
Posted in
For this year's Big Brew, Chip Wlaton and I collaborated on a Saison. We added some stuff to personalize this beer, and the results were amazing!
Watch out for this yeast, it's super stubborn! I had mine on a heating pad on low for 8 weeks to keep the temperature at 85 degrees. It was worth it, this came out very dry - tangy and citrusy! Yummy!
Here's the stuff:
09-05-02 Big Brew Saison
16-C Saison
Author: Wilbur
Date: 5/2/2009
Size: 10.8 gal
Efficiency: 75.0%
Attenuation: 77.0%
Calories: 167.34 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.048 - 1.065)
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Terminal Gravity: 1.004 (1.002 - 1.012)
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Color: 10.79 (5.0 - 14.0)
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Alcohol: 5.09% (5.0% - 7.0%)
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Bitterness: 28.6 (20.0 - 35.0)
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Ingredients:
10 lb Premier Gold Liquid
4 lb Vienna Malt
1 lb Honey
1 lb Oats Flaked
1 lb Wheat Flaked
3 oz Styrian Goldings (4.8%) - added during boil, boiled 60 min
1 oz Willamette (4.4%) - added during boil, boiled 15 min
1 oz Willamette (4.4%) - added during boil, boiled 0.0 min
1 ea WYeast 3724 Belgian Saison Yeast
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
Notes
Chip and I brewed this for the Big Brew 2009.
What a pain in the ass yeast! This stayes on the heating pad on low for 8 weeks. The results were worth it - very dry and quite tangy and cirtusy. Well worth it!
Results generated by BeerTools Pro 1.5.3
