Saison 2
All Grain Recipe
Submitted By: nobillyno (Shared)
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Brewer: Billy | |
Batch Size: 5.50 gal | Style: Saison (16C) |
Boil Size: 7.05 gal | Style Guide: BJCP 2008 |
Color: 3.9 SRM | Equipment: Billy's Brewery |
Bitterness: 28.0 IBUs | Boil Time: 90 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
ABV: 5.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11.00 g |
Gypsum (Calcium Sulfate) (Mash 90 min) |
Misc |
1 |
0.55 g |
Salt (Mash 90 min) |
Misc |
2 |
9 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
1 lbs |
Wheat, Flaked (1.6 SRM) |
Grain |
4 |
8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
5 |
1.00 oz |
Goldings, East Kent [7.2%] - Boil 60 min |
Hops |
6 |
0.50 oz |
Saaz [3.0%] - Boil 30 min |
Hops |
7 |
1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
0.25 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
9 |
1.50 oz |
Saaz [3.0%] - Boil 0 min |
Hops |
10 |
1.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
11 |
3.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
8.00 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
13 |
Notes
add sugar ~24 hours after fermentation starts and shake again
pitch at 66F let rise to 75 over 3 days then to 90 over 8 daysThis Recipe Has Not Been Rated