Saison 2

All Grain Recipe

Submitted By: nobillyno (Shared)
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Brewer: Billy
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.05 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: Billy's Brewery
Bitterness: 28.0 IBUsBoil 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 days

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