This forum topic is a recipe/techniques discussion for the Barrel Refill Brett Saison. Here is the finalized recipe:
Type: All Grain SG: 1.054
Batch Size: 5.00 gal IBU: 23.0
Boil Time: 90 min SRM: 4.4
Efficiency: 75.00 %
Batch Size: 5.00 gal IBU: 23.0
Boil Time: 90 min SRM: 4.4
Efficiency: 75.00 %
Mash temp: 153 °F
| Amount | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 7 lb 8 oz | Pilsner (2 Row) Ger (2.0 SRM) | Grain | 1 | 77.9% |
| 1 lb | Vienna Malt (Briess) (3.5 SRM) | Grain | 2 | 10.4% |
| 1 lb | White Wheat Malt (2.4 SRM) | Grain | 3 | 10.4% |
| 2 oz | Caramunich Malt (56.0 SRM) | Grain | 4 | 1.3% |
| —deleted— | Sugar | 5 | 0% | |
| 1 oz | East Kent Goldings (EKG) [5.00 %] – Boil 60.0 min | Hop | 6 | 16.9 IBUs |
| 1 tsp | Irish Moss (Boil 5.0 mins) | Fining | 7 | – |
| 1 oz | Amarillo [9.20 %] – Boil 5.0 min | Hop | 8 | 6.2 IBU |
| 1 pkg | French Saison Wyeast 3711 (1.6L starter) | Yeast | 9 | – |
What is an ideal time frame in the primary ? Would it be too early to brew this weekend? Suggestions on Fermentation temp?
I think brewing this weekend would be fine. i ferment most saisons at room temp. If you have the option starting at 70 and raising a couple degrees a day up to 80 or so would be good, but not necessary. Sometimes it helps dry it out to raise the temp. With this one, a little residual sweetness is ok because the brett will dry it out.
Brewer Dude is out of French Saison Wyeast 3711. Is there another yeast I can use.
Nathan says they’ll have 3 packs by Wednesday (June 5) and he can have more in next week if we tell him how much. I’ll send an email
I would leave the sugar out, mash a little warmer 153 ish. The brett will dry it out. We don’t want it so dry right from the start. Want to leave some more complex sugars for the brett to munch on. Maybe up the wheat to 10%. Hops seem good.
Thanks Ryan. I have adjusted the recipe. Didn’t even think about rasing the mash temperature, but it makes sense. Also changed to a 90 minute boil to reduce DMS.
Others have more experience with saisons then me (Smalley) but the recipe looks good. I will do what ever. I have only done 1 and used wlp 565. The only thing with the yeast is I raised it to 85deg for a few days to finish. This was the sugestion from Brandon at Ethereal.