RCE - BlackDuck & jimjohson Saison

[mashani]

I pronounce it good beer.

[BlackDuck]

I pronounce it good beer.

Thanks...I just hope it comes out as good as the recipe looks.

[jimjohson]

thanks mashani

[BlackDuck]

This one is on the docket for this weekend. I've made a couple of very small changes to the hop schedule since the first post. Nothing major...here's the updated recipe!!

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Le Citron Saison
Brewer: BlackDuck and jimjohson
Style: Saison
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.57 gal
Post Boil Volume: 5.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.061 SG
Estimated Color: 5.3 SRM
Estimated IBU: 29.2 IBUs
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 74.1 %
2 lbs Vienna Malt (3.5 SRM) Grain 2 14.8 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 7.4 %
4.0 oz Acid Malt (3.0 SRM) Grain 4 1.9 %
4.0 oz Aromatic Malt (26.0 SRM) Grain 5 1.9 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 17.0 IBUs
0.50 oz Sorachi Ace [12.00 %] - Boil 15.0 min Hop 7 10.1 IBUs
0.25 oz Sorachi Ace [12.00 %] - Boil 5.0 min Hop 8 2.0 IBUs
0.50 oz Lemon Peel (Boil 5.0 mins) Spice 9 -
2.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 10 -
0.25 oz Sorachi Ace [12.00 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 13 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.88 qt of water at 164.4 F 150.0 F 75 min

Sparge: Fly sparge with 4.97 gal water at 180.0 F

[BlackDuck]

Just finished sealing up the fermentor on this one. I had to adjust my 60 minute addition of EK Goldings down to 3/4 ounce. The AAU on the package was 7.2%, a little higher than the 5% that BeerSmith had. OG = 1.065. I transferred a little more out of the kettle than planned so I only had to add 1/4 gallon water to bring up to volume (was supposed to add 3/4 gallon). This is probably the reason why the OG was slightly higher than predicted. Color was a really nice yellow. Also one of the clearest worts going into the fermenter that I have done. Aroma at this point is deceiving. It was malty, but as expected. Not really sure that I was getting any lemon from it. Flavor was really good, could definitely taste all that Pilsner malt. And a touch of spiciness too. Should be a good one. There wasn't a lot going on so I'm hoping this will leave plenty of room for the French Saison yeast to impart all it's tastiness to it.

[Beer-lord]

What, you reduced the amount of hops? You could lose your DOH status girl that.
Glad it was a good brew today.

[Kealia]

Awww, we both used Sorachi Ace today.....how cute.

Glad things went well Chris.

[BlackDuck]

Hey...it's a Saison, not a Saison IPA. Wait, a Saison IPA, uh-oh.

[Kealia]

So....that's a SaI-PA?

[BlackDuck]

Exactly!!!

[BlackDuck]

It's been just about 4 hours since I pitched the yeast and I'm already getting a little action in the airlock, which is great. I pitched at 71F and the ambient basement temp is at 64F. So the wort temp never had time to drop down to the mid 60's. The stick on thermometer is at 72 right now. So that means this will be in the mid 70's at the height of fermentation. Which is just perfect for a saison.

[BigPapaG]

Nice!

[Inkleg]

Sounds like it's going to be really good Chris. I started my Saison at 68 and ramped it up to 85 over the course of a week. Looking forward to what the lemon peel does for this.

[BlackDuck]

Just checked the fermentor. The temp did drop some overnight, it's now at 68. And there is a nice amount of bubbling coming out of the airlock. I'll keep an eye on the temps over the next couple days. If it doesn't warm much more itself, I'll bring it upstairs where it's a little warmer and let the temp rise by itself.

[BlackDuck]

So I did another temp check this morning. It's now at 66F and bubbling away. I know that the 3711 can benefit from warmer temps. So my thought is to bring this out of the basement to let warm to the low to mid 70's tonight, which would be just a little more than 48 hours after pitching.

Here's my question: If I do this, should I leave it at the 70 degree temp until it's cold crashed, or can I bring the temp up for a week or so, then put it back into the basement at the mid 60 range. The reason I would put it back in the basement would just to get the bucket out of the way of everyday life with a 4 year old!!!