Split Saison

All Grain Recipe

Submitted By: snowveil (Shared)
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Brewer: Mike Via
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 13.22 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: My Equipment (penrose electric 10-gallon)
Bitterness: 20.7 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs 6.08 oz PIlsen (Avangard) (2.0 SRM) Grain 1
3 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 2
2 lbs Vienna Malt (Briess) (3.5 SRM) Grain 3
1.00 oz Sterling [7.0%] - Boil 60 min Hops 4
2.00 oz Saaz [2.8%] - Boil 20 min Hops 5
1.00 oz Tettnang [4.0%] - Boil 20 min Hops 6
2.00 oz Hallertau [4.1%] - Boil 0 min Hops 7
1 pkgs Leeuwenhoek Saison Blend (White Labs #WLP564) Yeast 8
1 pkgs Logsdon Dregs (Logsdon Ales #Seizoen Bretta) Yeast 9

Taste Notes

10 gallon batch split into two fermenters. One gets cultured Logsdon Dregs, the other gets WLP564 Leeuwenhoek Saison blend. 100% tap water....soft water, treated with campden to neutralize any chloramine.