Saison duMer

All Grain Recipe

Submitted By: heartofgold (Shared)
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Brewer: Mike Conant
Batch Size: 10.00 galStyle: Saison (25B)
Boil Size: 12.94 galStyle Guide: BJCP 2015
Color: 4.1 SRMEquipment: A Solid Citizen RIMS v1.1
Bitterness: 30.2 IBUsBoil 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 items 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.

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