brew-day: 12/26/2015 // OG – 1.072 // Update on temp. chart of fermentation later along with FG, we are hoping for 8%. This recipe originally called for 3lb of sugar, we used 1.5lb. If you want 9%, add that extra sugar.
For yeast using a 2000ml starter, French Saison #3711 prepared 28 hours ahead of time. The best thing to do with starters if you really want to be exact about it, is to test the wort until it reaches an OG of approx. 1.040. This will prepare and propagate the yeast for the main fermentation without tiring its self out before the main fight. The best way to do that is with a refractometer (make sure to buy one with the SG wort scale for brix %).
sugar + yeast = alcohol, Co2 and heat.
Fermentation is an exothermic process. The internal temperature of the fermentor can be as much as 10F above ambient conditions on the outside, just due to yeast activity.
70 minute boil.
- 24 lbs of American 2-row (use local grain from your state/region if you can, support your local farmers)
- 1.2 lb aromatic malt
- 1.5lb cane sugar – [ in Belgian beers sugar is added to lighten the body of the beer without affecting the taste, it will also increase the ABV as it should fully convert. Warning: Belgian beers are not Budweiser. drink them responsibly and slow… ]
- 10 minute into the boil (70 mins total), add 2 ounce of Magnum Hops – for Bitter
- at end of boil, add 2 ounce of Styrian Hops – for Aroma
We always add Irish Moss at 15 minute to end of boil
We used a French Saison #3711 // but there are other choices not limited to: Abbey Ale or Wyeast 3787 (Trappist High Gravity) yeast (we recommend you make a starter atleast 24 hours bore brew day).
Add 2 days into the fermentation the Apricot Puree, 5-6 lbs. Fruit doesn’t transfer well in boil, otherwise skip if you don’t want the Apricots.