Says John Saison

All Grain Recipe

Submitted By: part16john (Shared)
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Brewer: John Schneider
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.50 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.1 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Single Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 2
12.00 oz Caravienne Malt (22.0 SRM) Grain 3
8.00 oz Oats, Flaked (1.0 SRM) Grain 4
0.20 oz Belma [13.0%] - First Wort Hops 5
0.20 oz Citra [14.1%] - First Wort Hops 6
0.25 oz Citra [14.1%] - Boil 15 min Hops 7
0.25 oz Citra [14.1%] - Boil 5 min Hops 8
1.50 tsp crushed pepper (Boil 5 min) Misc 9
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 10
1 lbs Honey (1.0 SRM) Sugar 11

Taste Notes

Hot alcohol taste out of the fementer. 1 week in carbing and tastes yeasty, still has an alcohol finish aging well, was a hit with Dad and Barry.

Notes

mashed 1 hour 45 minutes, 148-149 beg mash temp and 147.5 end temp 6 gallons in the fermentor with some left in the kettle. Color looks great. pitched yeast at 70 degrees. Gradually raised temp over the week to 80 reaching 1.002 final gravity after 1 week. Condition for additional 2 weeks at 78-80 degrees

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