Raisons for the Saison 
All Grain Recipe
Submitted By: Captkevin (Shared)
Members can download and share recipes
| Brewer: CaptKevin | |
| Batch Size: 10.50 gal | Style: Saison (16C) |
| Boil Size: 13.69 gal | Style Guide: BJCP 2008 |
| Color: 7.1 SRM | Equipment: My Equipment + Jeff's Mashtun |
| Bitterness: 33.3 IBUs | Boil Time: 90 min |
| Est OG: 1.061 (14.9° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Single Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 2.00 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 1.90 g |
Salt (Mash 60 min) |
Misc |
3 |
| 1.20 oz |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 13 lbs 4.00 oz |
Pilsner (2 Row) Bel (1.8 SRM) |
Grain |
5 |
| 5 lbs 8.50 oz |
Munich Malt (6.5 SRM) |
Grain |
6 |
| 2 lbs 3.40 oz |
Wheat Malt, Ger (3.2 SRM) |
Grain |
7 |
| 1.00 oz |
Northern Brewer [8.6%] - Boil 60 min |
Hops |
8 |
| 0.25 oz |
Northern Brewer [9.1%] - Boil 60 min |
Hops |
9 |
| 2.75 oz |
Saaz [3.0%] - Boil 30 min |
Hops |
10 |
| 1 lbs 4.00 oz |
Piloncillo [Boil for 15 min] (18.0 SRM) |
Sugar |
11 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
12 |
| 2.00 oz |
Raisins (Boil 10 min) |
Misc |
13 |
| 1 lbs 12.00 oz |
Turbinado [Boil for 10 min] (10.0 SRM) |
Sugar |
14 |
| 5.00 oz |
Mandarine Peel (Boil 5 min) |
Misc |
15 |
| 2.00 g |
Seeds of Paradise (Boil 5 min) |
Misc |
16 |
| 2.00 oz |
Goldings, East Kent [5.7%] - Boil 0 min |
Hops |
17 |
| 1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
18 |
| 1.0 pkgs |
Belgian Saison II Yeast (White Labs #WLP566) |
Yeast |
19 |
Taste Notes
First use of HERMS. Wort very clear, very sweet w/ no astringency or apparent bitterness into fermentor.
7/21/13 Into kegs, 1 22oz bomber, 1 333ml Belgian Bottle and 4 16oz E-Z Cap bottlesNotes
Won a blue ribbon in the 2011 Clark Co. Fair
See: Saison article & recipes in the May/June 2013 issue of BYO starting pg. 32;
http://www.byo.com/stories/item/636-fermenting-belgian-style-beers; BYO May/June 2012 pg. 19; Zymurgy Nov./Dec. 2012 pg. 46 & May/June 2013; Brewing Classic Styles-Zainashef; Radical Brewing-Mosher.
If wanting to use Lallemand Dry Saison yeast, it instructs to use 100g/100L of wort, will need to use about 20g/5.5 gallons of wort.
Have some dry champagne yeast on hand to aide the fermentation if it stalls. Re-hydrate prior to adding.
V1.1 substitutes some of the turbinado with piloncillo. Intentionally under-pitched this batch by 10% yeast cell count to promote additional ester production.
Also, cabonation levels of past batches have been low using the priming sugar amount specified by BrewSmith. I used iBrewmasters priming calculator and added 12.8 oz. of corn sugar for priming.
Fermentation notes: A = 7g carbou, B - 6g carboy:
Pitched 7-6-13; A @ 72F, B @ 70.
7-7-13 9AM, A @ 73, B @ 72. 10PM A @ 76, B @ 75.
7-8-13 6AM, A @ 75, B @ 74. 10AM A2 75, B @ 73. 9PM A @ 78, B @ 75.
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor