CTYW - Saison

All Grain Recipe

Submitted By: Sketchin (Shared)
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Brewer: Damon
Batch Size: 7.50 galStyle: Saison (16C)
Boil Size: 10.25 galStyle Guide: BJCP 2008
Color: 9.5 SRMEquipment: Damons Stainless Kegs 7.5 Gal - All Grain
Bitterness: 29.0 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs 9.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 0.26 oz Wheat, Flaked (1.6 SRM) Grain 2
7.09 oz Special B Malt (180.0 SRM) Grain 3
6.56 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
1.00 oz Cascade [6.7%] - Boil 60 min Hops 5
1.00 oz Styrian Goldings [4.6%] - Boil 60 min Hops 6
0.38 tsp Irish Moss (Boil 10 min) Misc 7
0.77 oz Goldings, East Kent [7.2%] - Steep 15 min Hops 8
0.8 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 9
1.50 tsp Yeast Nutrient (Primary 3 days) Misc 10

Notes

Never did a protein rest. Not sure what head retention will be like. Maybe add heading powder during bottling. Took 8 weeks to ferment. Taste is very spicy, bordering on sour. Not the best.

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