Swinefest Saison

Partial Mash Recipe

Submitted By: jkeene (Shared)
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Brewer: Josh Keene
Batch Size: 5.00 galStyle: Saison (25B)
Boil Size: 3.67 galStyle Guide: BJCP 2015
Color: 8.2 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 21.5 IBUsBoil Time: 60 min
Est OG: 1.057 (13.9° P)Mash Profile: BIAB, Full Body
Est FG: 1.008 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Caramunich Malt (56.0 SRM) Grain 1
1 lbs 8.00 oz White Wheat Malt (2.4 SRM) Grain 2
12.80 oz Carafoam (2.0 SRM) Grain 3
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 4
0.50 oz Citra [12.0%] - Boil 60 min Hops 5
0.50 oz Saaz [4.0%] - Boil 30 min Hops 6
2.00 tsp Course ground pepper (Boil 5 min) Misc 7
1.00 tsp Coriander Seed (Boil 5 min) Misc 8
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 9
0.50 oz Citra [12.0%] - Boil 1 min Hops 10
1 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 11
1 lbs Honey (1.0 SRM) Sugar 12

Notes

Directions: On 6/19, mashed the crushed grains for 90 minutes at 150˚F in 8 quarts of water. Sparged with 2 quarts of 170 degree water and Strained out grains. Brought wort to a boil and added extract and hops according to schedule above. At the end of the 60-minute boil, added 1.5 tsp of coarse ground pepper, orange peel and honey. Cooled wort to about 70˚F and transferred to a clean, sanitized fermenter. Topped off with enough pre-boiled, pre-chilled water to make 4.5 gallons. Measured OG at 1.055. Pitched yeast and fermented at 70F for 8 days. On 6/27, transferred to secondary for 14 days. On 7/12 Bottled for 2.3-2.5 vols CO2. Tried 3.5 - 4 oz. priming sugar. Measured FG at 1.008. 06/22/17 Measured OG - 1.048. Added enough chilled water to make 5 gallons. Transferred to secondary on 7/20. Transferred to keg on 7/28 at 20 psi