Cottage House Saison
All Grain Recipe
Submitted By: thenerd0584 (Shared)
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|Brewer: Jacqui|| |
|Batch Size: 5.00 gal||Style: Saison (16C)|
|Boil Size: 7.37 gal||Style Guide: BJCP 2008|
|Color: 6.4 SRM||Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain|
|Bitterness: 35.4 IBUs||Boil Time: 60 min|
|Est OG: 1.063 (15.4° P)||Mash Profile: Single Infusion, Light Body, Batch Sparge|
|Est FG: 1.007 SG (1.7° P)||Fermentation: Ale, Two Stage|
|ABV: 7.4%||Taste Rating: 30.0|
|8 lbs 8.00 oz
||Pilsner (2 Row) Ger (2.0 SRM)
|1 lbs 8.00 oz
||White Wheat Malt (2.4 SRM)
||Caramunich Malt (56.0 SRM)
||Oats, Flaked (1.0 SRM)
||Fuggles [4.5%] - First Wort
||Honey (1.0 SRM)
||Sorachi Ace [12.0%] - Boil 60 min
||Fuggles [4.5%] - Boil 30 min
||Fuggles [4.5%] - Boil 15 min
||French Saison (Wyeast Labs #3711)
Original Recipe included Black Pepper but my assistant brewer (aka Dad) doesn't like it in his beer.
We used Belgium Saison instead of French Saison. Will use French when I rebrew.
It took about 30 days to properly bottle condition.
Notes from Previous Brewer:
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.