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DancingBear
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

Hops

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.

Yeast

-----

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

Cheers

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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