Wednesday, March 2, 2011

2011 Homebrew #2 - Saison of the Witch

This is the second of two beers I "released" into the wild in February. Made for a friend's birthday celebrations (and for Nick Cage's movie), this is also the second beer I've used the 3711 French Saison yeast. If I ran a brewery professionally, I'd make this the house belgian yeast. It's very clean and easier to control than most of the belgian yeasts available, yet you can give it some heat and probably get some wilder spice flavors. The fruit flavors in this and the Icarus Belgian Pale Ale (posted last month) invoked tropical fruits and citrus. Both beers fermented extremely efficiently, ending dry without any cloying sweetness. I'd like to try this yeast on a darker belgian style beer.

Saison of the Witch

Category: Belgian and French Ale
Subcategory: Saison
Recipe Type: Partial Mash
Batch Size: 5 gal.
Volume Boiled: 3.9 gal.
Mash Efficiency: 65 %
Total Grain/Extract: 10.30 lbs.

2 lbs. Pilsen Malt
1 lbs. Rye Malt
1 lbs. Munich 10L Malt

Mash the above at approx 155 degrees F for 75 minutes.

3.3 lbs. CBW® Pilsen Light Liquid (Malt Extract)
2 lbs. Dry Extra Light

Added the dry and liquid malt extracts with 15 minutes left in the boil, to avoid any caramelization and off-flavors of the extracts.

1 lbs. Rye Flaked
1 oz. Northern Brewer (Pellets, 8.00 %AA) boiled 60 minutes.
1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 minutes.
1 oz. Styrian Goldings (Pellets, 6.00 %AA) boiled 1 minutes.
1 oz. Saaz (Pellets, 5.00 %AA) boiled 1 minutes.
Yeast: WYeast 3711 French Saison Yeast

Vital Statistics
Original Gravity: 1.062
Terminal Gravity: 1.012
Color: 6.58 SRM
Bitterness: Approx. 45-50 IBUs
Alcohol (%volume): 6.5 %

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