Saison

All Grain Recipe

Submitted By: Fatheadale (Shared)
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Batch Size: 13.00 galStyle: Saison (16C)
Boil Size: 16.20 galStyle Guide: BJCP 2008
Color: 4.4 SRMEquipment: My Equipment
Bitterness: 27.4 IBUsBoil 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 farmhouse

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