Sage&Spruce Saison 10 gal

All Grain Recipe

Submitted By: Ari133 (Shared)
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Brewer: Ari Hart
Batch Size: 10.00 galStyle: Saison (16C)
Boil Size: 11.15 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: My Equipment
Bitterness: 30.7 IBUsBoil Time: 90 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Belgian ale
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1
5 lbs Rye Malt (4.7 SRM) Grain 2
4 lbs Maris Otter (Crisp) (4.0 SRM) Grain 3
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 5
1 lbs Barley, Flaked (Briess) (1.7 SRM) Grain 6
1.00 oz Centennial [10.0%] - Boil 30 min Hops 7
1.00 oz Calypso [13.0%] - Boil 15 min Hops 8
1.00 Whirlfloc Tablet (Boil 15 min) Misc 9
1.50 oz Citra [12.0%] - Boil 5 min Hops 10
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 11
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 12

Notes

Toss in some freshly picked and lightly morter/pestled Utah sage tips, rosemary, and spruce tips at around 2 mins to end of boil. Will create a small vodka tincture of these fresh picked herbs to consider adding at bottling depending on aromatics post fermentation. Ferment at 72-74 for 3 days then rack to secondary and slowly drop to 66-68 for a week or so. Considering a citra dry hop. Will split batch into one Wyeast 3724 (Bel Saison) pitch and the other as a WLP566 (saison II) pitch; then combine them at secondary. would like to add sachet of herbs at secondary for increased aroma, but worry about sanitation of wild grown plants.

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