Cottage House Saison (azscoob)

All Grain Recipe

Submitted By: ikyn (Shared)
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Brewer: ikyn
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 35.8 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Caramunich Malt (56.0 SRM) Grain 3
8.00 oz Oats, Flaked (1.0 SRM) Grain 4
8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5
0.50 oz Fuggles [4.5%] - First Wort Hops 6
0.50 oz Sorachi Ace [12.0%] - Boil 60 min Hops 7
0.50 oz Fuggles [4.5%] - Boil 30 min Hops 8
1.00 oz Fuggles [4.5%] - Boil 15 min Hops 9
1.00 tsp Seeds of Paradise (Boil 5 min) Misc 10
1 lbs Honey [Boil for 5 min] (1.0 SRM) Sugar 11
1 pkgs French Saison (Wyeast Labs #3711) Yeast 12

Notes

Mash Schedule: Mash Type: Single Step Grain Lbs: 11.00 Water Qts: 14.30 Water Gal: 3.58 Qts Water Per Lbs Grain: 1.30:1 Saccharification Rest Temp:148 degrees, 60 minutes (3.58 gal.) Mash-out Rest Temp: 212 degrees, 10 minutes (1.25 gal.) Sparge Temp: 170 degrees, 10 minutes (3.50 gal est.) Mash at 148 degrees for 60 minutes, then add your mash-out water and give it another 10 minutes, vorlauf and collect in boil kettle, you already have your FWH additions in the kettle right? After draining (and tipping, I am a mash tun tipper) add your sparge water and give it a good stir and let it rest for 10 minutes, vorlauf and drain to the kettle. I personally split my sparge water into two separate sparges, it gives me better efficiency so I do it on every batch, however a single sparge should work fine. The boil is pretty straight forward, with nothing out of the ordinary, just add the pound of honey and black pepper at 5 minutes left in the boil. Chill to 65 degrees, aerate well on the way to the fermenter and pitch the yeast starter, ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks, for me that was 78 degrees in the brew closet. Rack to keg or bottle and carbonate to 2.75 to 3.25 volumes. The color is beautiful, slightly hazy from the wheat, Rocky head that just doesn't quit, in short it looks like a Saison! I really like the haze for this style as it seems more rustic to me which is why there is no finings in the boil.