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Author Replies
09/06/08 09:53 AM  
Saison using WLP400
Howdy All,

I have a 1.054 wit fermenting and would like to repitch for a saison. This sasion recipe is from the May/June 2008 Zymurgy.

My questions are has anyone used this yeast for a saison and if so at what temps did you ferment. I normally pitch low for belgians 64-68 and let rise from there.

Saison Printemps

% Amount Name Origin Potential SRM


43.3 6.50 lbs. Pilsener Belgium 37.00 2

43.3 6.50 lbs. Wheat Malt Germany 39.00 2

6.7 1.00 lbs. Cane Sugar Generic 46.21 0

3.3 0.50 lbs. Aromatic Malt Belgium 36.00 25

3.3 0.50 lbs. Caramel Pils Malt Belgium 34.00 2


Amount Name Form Alpha IBU Boil Time


1.75 oz. Styrian Goldings Pellet 4.60 29.6 60 min.

0.75 oz. Tettnanger Tettnang Pellet 4.50 4.2 20 min.

0.75 oz. Styrian Goldings Pellet 4.60 0.0 0 min.



WLP400 Belgian Wit Ale (repitch from 1.054 wit)

Mash Schedule


Qts Water Per Lbs Grain: 1.33

Dough In Temp: 162 Time: 0

Saccharification Rest Temp: 151 Time: 60

Mash-out Rest Temp: 0 Time: 0

Sparge Temp: 165 Time: 5


Seanywonton (Sean White)
09/09/08 04:40 PM  
Re: Saison using WLP400
I've used it once. I don't think it's that great of a yeast choice for saison, but it's passable. Just know that your attenuation is not going to be nearly as high, so you might want to go to at least 15% sugar, and mash LOW. and I wouldn't crank the ferment temp, because I think this yeast will produce fusels at higher temps.

The yeast character tends to be kind of spicy and clovey.

tripel beam
09/12/08 01:08 AM  
Re: Saison using WLP400
I've used a few saison yeasts (not WLP400). My favorite has been WL 568 "saison blend". It should be just available right now, as it is a seasonal release I think.
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