Saison
All Grain Recipe
Submitted By: Fatheadale (Shared)
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Batch Size: 13.00 gal | Style: Saison (16C) |
Boil Size: 16.20 gal | Style Guide: BJCP 2008 |
Color: 4.4 SRM | Equipment: My Equipment |
Bitterness: 27.4 IBUs | Boil Time: 60 min |
Est OG: 1.048 (11.9° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
Est FG: 1.006 SG (1.6° P) | Fermentation: Ale, Two Stage |
ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
15.98 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
12 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
5 lbs |
Chateau Vienna (3.3 SRM) |
Grain |
3 |
1 lbs 15.97 oz |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
1 lbs |
Rye Malt (4.7 SRM) |
Grain |
5 |
7.99 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
4.00 oz |
Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM) |
Grain |
7 |
2.50 oz |
Goldings, East Kent [6.1%] - Boil 90 min |
Hops |
8 |
1.00 oz |
Styrian Golding (Savinja Golding) [2.6%] - Boil 10 min |
Hops |
9 |
0.50 oz |
Goldings, East Kent [6.1%] - Boil 10 min |
Hops |
10 |
1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
11 |
Notes
1st: OG-1.072, need to lower malts
-very soft mouth feel, not ideal, try yeast again
-fermented from 66* and increases 3-5 every day until 90* hit
-currently lots of fussel alcohol flavor, needs to age
2nd: lower grain bill: Pilsner from 18# to 12#
-ferment cooler
-switch to Belgian saison yeast or farmhouseThis Recipe Has Not Been Rated