Fall Saison

All Grain Recipe

Submitted By: VanTyne (Shared)
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Batch Size: 5.02 galStyle: Saison (25B)
Boil Size: 7.37 galStyle Guide: BJCP 2015
Color: 12.3 SRMEquipment: Electric Urn (10 Gal/40 L) - BIAB
Bitterness: 25.4 IBUsBoil Time: 90 min
Est OG: 1.087 (20.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 12.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
8.00 oz Biscuit Malt (23.0 SRM) Grain 2
5.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
5.00 oz White Wheat Malt (2.4 SRM) Grain 4
1 lbs 6.40 oz Maple Syrup (35.0 SRM) Sugar 5
1.50 oz Styrian Goldings [5.4%] - Boil 60 min Hops 6
0.50 oz Saaz [4.0%] - Boil 20 min Hops 7
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 8

Notes

Yeast: 3724, 3725, 3726 Add 1.8lb of roast pumpkin, decrease bittering hop to 1.0oz. Or 1 can of pumpkin filling. Sub 1 pint maple syrup for brown sugar. 1 pint syrup = 1.4lbs.

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