Belgian Saison

All Grain Recipe

Submitted By: gcn1 (Shared)
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Batch Size: 3.00 galStyle: Saison (16C)
Boil Size: 4.25 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: 5 Gallon Cooler and 4 Gallon Boil
Bitterness: 27.1 IBUsBoil Time: 90 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Single Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pilsner (2 Row) Ger (1.0 SRM) Grain 1
8.00 oz Munich Malt - 10L (9.0 SRM) Grain 2
8.00 oz Wheat Malt, Ger (2.6 SRM) Grain 3
4.00 oz Acid Malt (3.0 SRM) Grain 4
8.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5
0.50 oz Hallertauer [4.8%] - Boil 60 min Hops 6
0.75 oz Hallertauer [4.8%] - Boil 20 min Hops 7
0.65 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Chamomille (Boil 5 min) Misc 9
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 10
0.50 g Seeds of Paradise (Boil 5 min) Misc 11
0.75 oz Hallertauer [4.8%] - Boil 0 min Hops 12
1 pkgs French Saison (Wyeast Labs #3711) Yeast 13
0.75 tsp Yeast Nutrient (Primary 3 days) Misc 14

Taste Notes

On bottling: Pleasant perfumey scent with citrus overtones. Very dry with a nice malt finish at the end. (Sept 9th, 2012)