Says John Saison
All Grain Recipe
Submitted By: part16john (Shared)
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Brewer: John Schneider | |
Batch Size: 5.50 gal | Style: Saison (16C) |
Boil Size: 7.50 gal | Style Guide: BJCP 2008 |
Color: 5.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
Bitterness: 27.1 IBUs | Boil 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 degreesThis Recipe Has Not Been Rated