Jackson-Glenside Mulberry Big Brew Day Saison

All Grain Recipe

Submitted By: MikeLastort (Shared)
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Batch Size: 5.00 gal	Style: Saison (25B)
Boil Size: 6.74 gal	Style Guide: BJCP 2015
Color: 3.8 SRM	Equipment: Mike's Tun
Bitterness: 33.8 IBUs	Boil 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
2.0 pkgs	Belgian Saison I Ale (White Labs #WLP565)	Yeast	8
2.0 pkgs	The Mad Fermentationist Saison Blend (Bootleg Biology #BBXMAD1)	Yeast	9
1.0 pkgs	Brettanomyces Bruxellensis (White Labs #WLP648)	Yeast	10
1.0 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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