Raisons for the Saison

All Grain Recipe

Submitted By: Captkevin (Shared)
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Brewer: CaptKevin
Batch Size: 10.50 galStyle: Saison (16C)
Boil Size: 13.69 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: My Equipment + Jeff's Mashtun
Bitterness: 33.3 IBUsBoil Time: 90 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
2.00 g Chalk (Mash 60 min) Misc 2
1.90 g Salt (Mash 60 min) Misc 3
1.20 oz Calcium Chloride (Mash 60 min) Misc 4
13 lbs 4.00 oz Pilsner (2 Row) Bel (1.8 SRM) Grain 5
5 lbs 8.50 oz Munich Malt (6.5 SRM) Grain 6
2 lbs 3.40 oz Wheat Malt, Ger (3.2 SRM) Grain 7
1.00 oz Northern Brewer [8.6%] - Boil 60 min Hops 8
0.25 oz Northern Brewer [9.1%] - Boil 60 min Hops 9
2.75 oz Saaz [3.0%] - Boil 30 min Hops 10
1 lbs 4.00 oz Piloncillo [Boil for 15 min] (18.0 SRM) Sugar 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
2.00 oz Raisins (Boil 10 min) Misc 13
1 lbs 12.00 oz Turbinado [Boil for 10 min] (10.0 SRM) Sugar 14
5.00 oz Mandarine Peel (Boil 5 min) Misc 15
2.00 g Seeds of Paradise (Boil 5 min) Misc 16
2.00 oz Goldings, East Kent [5.7%] - Boil 0 min Hops 17
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 18
1.0 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 19

Taste Notes

First use of HERMS. Wort very clear, very sweet w/ no astringency or apparent bitterness into fermentor. 7/21/13 Into kegs, 1 22oz bomber, 1 333ml Belgian Bottle and 4 16oz E-Z Cap bottles

Notes

Won a blue ribbon in the 2011 Clark Co. Fair See: Saison article & recipes in the May/June 2013 issue of BYO starting pg. 32; http://www.byo.com/stories/item/636-fermenting-belgian-style-beers; BYO May/June 2012 pg. 19; Zymurgy Nov./Dec. 2012 pg. 46 & May/June 2013; Brewing Classic Styles-Zainashef; Radical Brewing-Mosher. If wanting to use Lallemand Dry Saison yeast, it instructs to use 100g/100L of wort, will need to use about 20g/5.5 gallons of wort. Have some dry champagne yeast on hand to aide the fermentation if it stalls. Re-hydrate prior to adding. V1.1 substitutes some of the turbinado with piloncillo. Intentionally under-pitched this batch by 10% yeast cell count to promote additional ester production. Also, cabonation levels of past batches have been low using the priming sugar amount specified by BrewSmith. I used iBrewmasters priming calculator and added 12.8 oz. of corn sugar for priming. Fermentation notes: A = 7g carbou, B - 6g carboy: Pitched 7-6-13; A @ 72F, B @ 70. 7-7-13 9AM, A @ 73, B @ 72. 10PM A @ 76, B @ 75. 7-8-13 6AM, A @ 75, B @ 74. 10AM A2 75, B @ 73. 9PM A @ 78, B @ 75.

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