Saison Ver 1.1

All Grain Recipe

Submitted By: aholloway (Shared)
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Brewer: Anthony Holloway
Batch Size: 13.50 galStyle: Saison (16C)
Boil Size: 17.06 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L)
Bitterness: 28.0 IBUsBoil Time: 90 min
Est OG: 1.060 (14.7° P)Mash Profile: Belgian Step Mash
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 5.14 oz Wheat, Torrified (1.7 SRM) Grain 2
1 lbs 5.12 oz Munich (Cargill) (9.5 SRM) Grain 3
9.00 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 4
4.50 oz Caramunich Malt (56.0 SRM) Grain 5
2 lbs 2.40 oz Cane (Beet) Sugar (0.0 SRM) Sugar 6
6.45 oz Hallertauer [2.7%] - Boil 60 min Hops 7
3.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.70 tsp Yeast Nutrient (Boil 15 min) Misc 9
1.55 oz Hallertauer [2.7%] - Boil 0 min Hops 10
2.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 11

Notes

OG 1.060 finish .008 5 SRM 6.9% ABV 27 IBU 10.5 lbs Continental pilsner malt .75 wheat .75 Munich mash at 145-147 for 1.5hrs 20% table sugar Holatour or Kent Golding 4% 60 min 1.75oz .75oz at flame out 0 minutes Belgian Sasian W3724 or WLP565 or saison WLP 2.5 packs or small to moderate size starter Ferment at 68F for 2 day raise 2F/day over 7 days to 80F If it does not ferment use a secondary yeast California ale or dry champaign Carbonate to 3.5 vol

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