Jackson-Glenside Mulberry Big Brew Day Saison

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Batch Size: 5.00 galStyle: Saison (25B)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 3.8 SRMEquipment: Mike's Tun
Bitterness: 33.8 IBUsBoil Time: 90 min
Est OG: 1.059 (14.4° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 9.60 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
1 lbs 1.60 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
1 lbs 1.60 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
2.00 oz Styrian Goldings [4.0%] - Boil 60 min Hops 4
1.00 tsp Irish Moss (Boil 10 min) Misc 5
1.00 oz Tettnang [4.0%] - Boil 10 min Hops 6
1.00 tbsp Fermax (Boil 10 min) Misc 7
2 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 8
2 pkgs The Mad Fermentationist Saison Blend (Bootleg Biology #BBXMAD1) Yeast 9
1 pkgs Brettanomyces Bruxellensis (White Labs #WLP648) Yeast 10
1 pkgs Champagne Yeast (White Labs #WLP715) Yeast 11
1.00 tbsp Fermax (Primary 7 days) Misc 12
1 lbs Fruit - Mulberry (5.0 SRM) Adjunct 13
1 lbs 1.60 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 14

Notes

Racked to 5 gallon oak barrel on Sunday, May 21st, and moved into outdoor shed with no temperature control. Added a package of Bootleg Biology BBXMAD1 The Mad Fermentationist Saison Blend yeast to the barrel on Sunday, June 25th. Added a pound of frozen pureed wild mulberries to the barrel on Monday, June 26th Took the barrel out of the shed on August 26th, racked beer to a 6.5 gallon glass carboy. Added a second packet of BBXMAD1, and another pound of frozen pureed wild mulberries. Bottled (22 oz "bombers") on September 4th with a package of WLP715 champagne yeast.

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