BrewEasy BrewYear's Saison 4

All Grain Recipe

Submitted By: smkranz (Shared)
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Brewer: Steve Kranz
Batch Size: 10.50 galStyle: Saison (16C)
Boil Size: 13.72 galStyle Guide: BJCP 2008
Color: 6.2 SRMEquipment: Steve's BrewEasy 15/20
Bitterness: 27.5 IBUsBoil Time: 90 min
Est OG: 1.058 (14.2° P)Mash Profile: BIAB, Saison Continuous Rising
Est FG: 1.021 SG (5.3° P)Fermentation: Saison High-Temp
ABV: 4.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
20 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
6 lbs Munich Malt (9.0 SRM) Grain 2
3.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 3
2.00 Servomyces (Boil 15 min) Misc 4
2.00 tsp Irish Moss (Boil 10 min) Misc 5
2.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 6
3 pkgs Belle Saison (Lallemand #) Yeast 7

Notes

Saison was fully fermented with Belle Saison yeast, then racked into a rye whiskey barrel which had previosly aged two other beers. Two vials of White Labs B. Brux. Trois were pitched into the barreled beer, along with .5 cup of maltodextrine and a cup of water, which was briefly boiled and cooled. After six months, in February 2015 a portion of the barreled beer was kegged, carbonated, and bottled. The remaining barreled beer has since been blended with BrewEasy Saison 2 and continues further aging. (B. Brux. Trois has recently been declared by White Labs to be a strain of saccharomyces rather than brett. However, it has a thick white pellicle, and appears to behave and develop flavors like brett.)
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