Saison 3

All Grain Recipe

Submitted By: dhouse19 (Shared)
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Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 6.71 galStyle Guide: BJCP 2008
Color: 4.5 SRMEquipment: My Equipment
Bitterness: 28.0 IBUsBoil Time: 90 min
Est OG: 1.061 (15.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.002 SG (0.4° P)Fermentation: Ale, Single Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
12.00 oz Munich Malt (9.0 SRM) Grain 3
3.00 oz Acid Malt (3.0 SRM) Grain 4
1.00 oz Goldings, East Kent [6.1%] - Boil 60 min Hops 5
1.00 oz Saaz [3.0%] - Boil 5 min Hops 6
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 7
1 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 8

Notes

Split this into a 5 and 3 gal batch - 5 for the normal yeast - 6.1% 3 for the Brett Farmhouse blend - top up with 1 gal to 4 gal - 5% beer 15 oz for the 5 gal, 9 oz for 3 gal 1.047 ending gravity but only got 6.5 gallons out due to hop junk. 4.25 gal + 0.75 gal water to get 5 gal of 1.042 starting for normal saison 2 gal + 0.75 gal water to 2.75 gal of 1.037 starting for sour saison. Garage - 65 deg F - pitched, kicked up to 85 over 3-5 days. 16 oz of sugar for the 5 gal. Bottled 7/23 with 4.1 oz (calculated at 85 deg F, 4.5 gald, 2.4 volumes) Sour -

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