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UnStable Genius
Saison • All Grain • 5.75 gal
First time using Wyeast 3726.
June 17, 2019 pm 08:19pm
4.0/5.0 1 rating
Ingredients (All Grain, 5.75 gal)
- 9.5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.0 lbs
Cargill Red Wheat; Cargill Malt
Cargill Red Wheat; Cargill Malt
Made from Hard Red Spring Wheat grown in the Midwest, Cargill Red Wheat is best used when brewing white or traditional weizen beers.
- 0.25 lbs
Honey; Gambrinus Malting
Honey; Gambrinus Malting
Honey malt is the best description for European malt known as 'Brühmalz'. Its intense malty sweetness makes it perfect for any specialty beer. It’s color is 20-25 Lov and is without any astringent roast flavors.
- 0.5 lbs
Wheat Raw
Wheat Raw
Contributes glyco-proteins to enhance foam stability.
- 0.5 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.0 oz
East Kent Goldings - 5.3 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
East Kent Goldings - 5.3 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1.0 oz
Saaz - 2.8 AA% whole; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 tsp
Irish Moss - last 10 mins of boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 3726-PC Farmhouse Ale
Wyeast 3726-PC Farmhouse Ale
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Notes
Multi-step mash: 111F - 15 mins 122F - 20 mins 145F - 40 mins 160F - 15 mins Fermentation temp started at 70F and was slowly raised to 80F by end of 1 week. 2nd week held at 75F. Cold crashed to 50F for 4 days before bottling.
Style (BJCP)
Category: 25 - Strong Belgian Ale
Subcategory: B - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.008 | 1.002 - 1.008 | |
| Color: | 4.7 SRM | 5 - 14 | |
| Alcohol: | 6.4% ABV | 3.5% - 5% | |
| Bitterness: | 29.5 IBU | 20 - 35 | |
Discussion
Soft complexity
2019-06-17 8:32pm
As mentioned, this was my first time using Wyeast 3726-PC Farmhouse Ale for a saison and I'm very happy with the result. This strain seems not quite as funky as their Belgian 3724 strain, but more so than the French 3711 (which I find kind of boring), so I guess somewhere in between. There's still plenty of ester action; a little bubblegum nose, flavors of pear and peppercorn, very slight tartness. Some of that peppercorn zip may be coming from the Saaz. This strain fermented well and didn't show any sign of stalling out like 3724 strain is notorious for. I wish I could have gotten the FG just a tad lower, but it's below 1.010 so I'm good.
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