Saison duMer
All Grain Recipe
Submitted By: heartofgold (Shared)
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Brewer: Mike Conant | |
Batch Size: 10.00 gal | Style: Saison (25B) |
Boil Size: 12.94 gal | Style Guide: BJCP 2015 |
Color: 4.1 SRM | Equipment: A Solid Citizen RIMS v1.1 |
Bitterness: 30.2 IBUs | Boil Time: 60 min |
Est OG: 1.053 (13.1° P) | Mash Profile: +Solid Citizen duPont temperature ramp |
Est FG: 1.004 SG (1.1° P) | Fermentation: Saison DuPont to barrel fermentation |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
16.20 gal |
RO Water |
Water |
1 |
13.00 tsp |
Phosphoric Acid 10% (Mash 60 min) |
Misc |
2 |
5.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
18 lbs |
Pilsner (2 Row) Ger Weyermann Barke pilsner (2.0 SRM) |
Grain |
5 |
2 lbs |
Wheat Pale Malt (Weyermann) (2.0 SRM) |
Grain |
6 |
1 lbs |
Vienna Malt (Weyermann) (3.4 SRM) |
Grain |
7 |
8.00 oz |
Munich Malt (Weyermann) Type 1 (6.0 SRM) |
Grain |
8 |
3.00 oz |
Styrian Celeia [3.8%] - Boil 60 min |
Hops |
9 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
10 |
1.00 oz |
Aurora [8.2%] - Boil 5 min |
Hops |
11 |
1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
12 |
Notes
Recipe is modeled from Saison DuPont and for viogner barrel aging and bottle conditioning.
Mash schedule: start at 113 F, ramp at roughly .5 F/minute for 108 minutes to hit 162 F before sparge
Use 4 stage fermentation:
- start 75F, allow to ramp up to 85F in 48h, but high temp is not critical. I’m going to ferment with lid just resting on top
- let settle for another week back to 68F
- transfer to barrel for aging, 4-6 months
- Lastly, bottle w/sugar and condition for ~3months
6/1/20 updated ingredients to represent grain specifics
6/20/20 8.5 gallons delivered, 1.052 OG based on hydrometer. pitched a massive yeast brink from last batch.This Recipe Has Not Been Rated