Saison de la Place

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Warren Place
Batch Size: 10.00 galStyle: Saison (19D)
Boil Size: 12.69 galStyle Guide: BJCP 1999
Color: 9.4 SRMEquipment: My Equipment
Bitterness: 36.4 IBUsBoil Time: 120 min
Est OG: 1.051 (12.7° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.012 SG (3.0° P)Fermentation: My Aging Profile
ABV: 5.2%Taste Rating: 40.0

Ingredients
Amount Name Type #
15.00 gal Davis, CA R.O. water Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
3 lbs Vienna Malt (4.0 SRM) Grain 4
2 lbs Wheat, Flaked (1.6 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6
4.00 oz Chocolate Malt (350.0 SRM) Grain 7
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 8
3.00 oz Williamette [5.0%] - Boil 100 min Hops 9
0.05 oz Irish Moss (Boil 15 min) Misc 10
1.00 oz Goldings, East Kent [4.8%] - Boil 5 min Hops 11
0.50 g Ginger Root (Boil 0 min) Misc 12
15.00 Black Peppercorns (Boil 0 min) Misc 13
0.20 g Anise, Star (Boil 0 min) Misc 14
1 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 15
2 lbs Honey (1.0 SRM) Adjunct 16
0.50 oz Goldings, East Kent [4.8%] - Dry Hop 3 days Hops 17

Taste Notes

Light body, sweet/tart finish that complements the very subtle anise flavor. The anise, ginger and fruity aromas were noticeable but black pepper was not detected. Well-balanced hop bitterness. Dry-hopping provided a subtle EKG aroma/flavor.

Notes

Some extract (about 2 gallons) was reserved for future yeast starters, thus artificially reducing brewhouse efficiency. Spices were added at knockout. Lactic acid added after keg conditioning.