Traditional Saison (#192) 
All Grain Recipe
Submitted By: mjg1976 (Shared)
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| Brewer: Mike | |
| Batch Size: 5.25 gal | Style: Saison (25B) |
| Boil Size: 7.55 gal | Style Guide: BJCP 2015 |
| Color: 6.8 SRM | Equipment: 15 gal Blichmann Boilermaker and Igloo Cooler |
| Bitterness: 21.6 IBUs | Boil Time: 75 min |
| Est OG: 1.055 (13.5° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.40 gal |
Summer - Tap |
Water |
1 |
| 5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 2.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
4 |
| 1.00 items |
Campden Tablets (Mash 60 min) |
Misc |
5 |
| 8 lbs 12.00 oz |
Swaen Pilsner (2.0 SRM) |
Grain |
6 |
| 1 lbs 12.00 oz |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
7 |
| 8.00 oz |
Wheat Malt (Avangard) (2.0 SRM) |
Grain |
8 |
| 4.00 oz |
Caramunich III (Weyermann) (71.0 SRM) |
Grain |
9 |
| 0.75 oz |
East Kent Goldings (EKG) [6.2%] - Boil 60 min |
Hops |
10 |
| 1.00 oz |
Hallertauer Mittelfrueh [2.9%] - Boil 15 min |
Hops |
11 |
| 0.40 oz |
Coriander Seed (Boil 5 min) |
Misc |
12 |
| 1.00 oz |
Saaz [3.8%] - Boil 0 min |
Hops |
13 |
| 1.0 pkgs |
Rustic (Imperial Yeast #B56) |
Yeast |
14 |
Notes
500mL vitality starter from one pack dated 7-2-18 made on brewday morning. Took off on stirplate immediately
Mash = 154F
T30 = 151F, pH = 5.35
T60 = 150F
2mL lactic acid added to sparge, never exceeded 169F.
Ran off and collected 7.6gal of 1.045 wort, pH = 5.31
Boiled with no problems. Chilled rapidly to 70F and transferred to carboy. Pitched entire starter and hit it with 60sec of O2
Pitch temp = 72F. Set controller to 77F with 5F hysterisis to allow free rise.
Self-rose to 82F over the course of 36hrs. Came close, but no yeast ended up blowing off.
Slowly started increasing temp 1F/day until day 7 to finish around 88F.
Measured a SG of 1.010 at about 72hrs and still fermenting strong well past high krausen mark (24hrs). No solvent/fusel notes in the hydro sample.This Recipe Has Not Been Rated
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