La Pierre (1 ratings)

All Grain Recipe

Submitted By: LTS (Shared)
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Brewer: Randy Ford
Batch Size: 15.00 galStyle: Saison (16C)
Boil Size: 17.43 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: Conical Fermenter Systems
Bitterness: 20.5 IBUsBoil Time: 60 min
Est OG: 1.076 (18.3° P)Mash Profile: Saison
Est FG: 1.010 SG (2.5° P)Fermentation: Saison
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.77 oz Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
32 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
3 lbs 4.00 oz Barley, Flaked (1.7 SRM) Grain 3
3 lbs 4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 5
3.00 oz Vanguard [4.8%] - Boil 60 min Hops 6
1.00 oz Vanguard [4.8%] - Boil 30 min Hops 7
0.10 oz Irish Moss (Boil 5 min) Misc 8
0.15 oz Yeast Nutrient (Boil 5 min) Misc 9
2.00 oz Vanguard [4.8%] - Boil 0 min Hops 10
1.00 oz Motueka [7.1%] - Boil 0 min Hops 11
3 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 12
3 lbs Honey (1.0 SRM) Sugar 13

Ratings

Tough yeast

by LTS

The yeast is difficult to work with and will hang at 1.030.. we kicked the temp up to about 88 and restarted it. It died again about 1.016.. we should have added a champagne yeast or something else to dry it up a bit more. The beer is good but a little too much sugar left to be where it needs to be. The higher ferment definitely adds some serious character to the beer.