zOLD_Rosemary Sage Saison V5 
All Grain Recipe
Submitted By: jbourret (Shared)
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| Brewer: Justin Bourret | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 6.91 gal | Style Guide: BJCP 2008 |
| Color: 9.4 SRM | Equipment: JB Treehouse - 10Gal Cooler / 8Gal Pot |
| Bitterness: 25.4 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge, JB |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage - Saison |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2 lbs |
Vienna Malt (5.0 SRM) |
Grain |
2 |
| 2 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
| 4.00 oz |
Acid Malt (2.0 SRM) |
Grain |
4 |
| 4.00 oz |
Aromatic Malt (20.0 SRM) |
Grain |
5 |
| 4.00 oz |
Biscuit Malt (22.0 SRM) |
Grain |
6 |
| 0.65 oz |
Sterling [10.2%] - Boil 60 min |
Hops |
7 |
| 0.29 oz |
Saaz [6.0%] - Boil 20 min |
Hops |
8 |
| 1.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
9 |
| 0.20 oz |
Rosemary (Boil 5 min) |
Misc |
10 |
| 0.20 oz |
Sage (Boil 5 min) |
Misc |
11 |
| 1 lbs |
Candi Sugar, Amber [Boil for 5 min] [Boil] (45.0 SRM) |
Sugar |
12 |
| 1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
13 |
Notes
02/19/18
didn’t have sage - doing leaves of rosemary .30oz
stop adding extra lb to your brews
Open fermentaton - sanitized foil on top
After 4.9 days, put on airlock
after 14 days, slowly brought down to 68 over a week (couple degrees a day)
Bottling Day 03/11/18 - 6.9 brix
04/30/17
1lb extra base
leaves of rosemary and sage, slight bruise - in hop bag
brix 15
ferment program - SaisJB
final brix 7.9
need to do open ferment with foil (email about it first or ask)
bottled on may 24, 2017
Two sprigs (whole). Slightly bruise leaves.
june 18, 2015
mash 90 min
sparge 25 min
brix 15 og; 6 fg
long primary because of austria/italy 2015
one week secondary - 66 degrees
bottled - july 15 2015This Recipe Has Not Been Rated
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