Saison Ver 1.1 
All Grain Recipe
Submitted By: aholloway (Shared)
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| Brewer: Anthony Holloway | |
| Batch Size: 13.50 gal | Style: Saison (16C) |
| Boil Size: 17.06 gal | Style Guide: BJCP 2008 |
| Color: 5.3 SRM | Equipment: 15 Gallon BoilerMaker™ (10 gal/ 38 L) |
| Bitterness: 28.0 IBUs | Boil 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 items |
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
This Recipe Has Not Been Rated
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