Three Elders' Sunday School Saison

All Grain Recipe

Submitted By: shubert_du (Shared)
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Brewer: Mr. Mike
Batch Size: 5.25 galStyle: Saison (16C)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 7.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 23.7 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
8.00 oz Caravienne Malt (22.0 SRM) Grain 6
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7
1.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 8
0.50 oz Saaz [4.0%] - Boil 15 min Hops 9
0.50 oz Styrian Goldings [5.4%] - Boil 15 min Hops 10
0.50 oz Saaz [4.0%] - Boil 5 min Hops 11
1 pkgs Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) Yeast 12

Notes

At 15min remaining in the boil, add the rind of 1 orange & 1/2 of a grapefruit, approx 1" fresh ginger (or less) peeled, chopped and/or grated, 1oz of dried hibiscus flowers, and 1/4-1/2 tsp of slightly crushed black pepper. After primary fermentation, simmer another ounce of hibiscus in 2cups of water for 10min to sanitize. Pour hibiscus mixture (flowers included) in after beer is transferred to secondary.