Cottage House French Saison

All Grain Recipe

Submitted By: GMAN-62 (Shared)
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Brewer: Gary Edgar
Batch Size: 5.50 galStyle: Saison (25B)
Boil Size: 8.27 galStyle Guide: BJCP 2015
Color: 6.3 SRMEquipment: Gary's 5 Gallon Profile
Bitterness: 36.2 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: French Saison Fermentation
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsen Bohemian Sekado (1.6 SRM) Grain 1
1 lbs 8.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 2
8.00 oz Caramunich Malt (56.0 SRM) Grain 3
8.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4
4.00 oz Honey Malt (25.0 SRM) Grain 5
0.50 oz Sorachi Ace [12.0%] - First Wort Hops 6
1.00 oz Fuggle [4.5%] - Boil 30 min Hops 7
1.00 oz Fuggle [4.5%] - Boil 15 min Hops 8
1.10 Immersion Chiller (Boil 15 min) Misc 9
1.50 tsp Crushed Black Pepper (Boil 5 min) Misc 10
1 lbs Honey [Boil for 3 min] (1.0 SRM) Sugar 11
1.0 pkgs Belle Saison (Lallemand/Danstar #-) Yeast 12
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 13

Notes

Mash in 3.515 gallons (3 gallons 8 1/4 cups) absorption = (1.35 gallons or 1 gallon 5 cups 5 ounces) First runnings = 2.79 gallons First Sparge 1.97 gallons (1 gallon 5 cups 5 ounces) Collected = gallons Total collected = gallons Second Sparge 4.14 gallons (4 gallons 2 cups 2 ounces) Collected = gallons Total collected = gallons Should total 8.27 gallons pre boil volume Boil off should be 1.5 gallons Post Boil Volume should be 6.77 gallons Shrinkage = .26 gallons Pre boil gravity (before adding honey) (1.044 at 140 degrees) Ferment for 2 weeks at 68F and 2 weeks at 74F

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