This is not hard seltzer saison 
All Grain Recipe
Submitted By: heartofgold (Shared)
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| Brewer: Mike Conant | |
| Batch Size: 10.00 gal | Style: Saison (25B) |
| Boil Size: 12.14 gal | Style Guide: BJCP 2015 |
| Color: 4.9 SRM | Equipment: A Solid Citizen RIMS v1.1 |
| Bitterness: 31.4 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.1° P) | Mash Profile: +SC RIMS Hochkurz 142-153-168 |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Two Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 16.20 gal |
RO Water |
Water |
1 |
| 4.90 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 4.50 ml |
Phosphoric Acid 85% (Mash 90 min) |
Misc |
3 |
| 1.60 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 19 lbs |
Pilsner (2 Row) Ger Weyermann Barke pilsner (2.0 SRM) |
Grain |
5 |
| 2 lbs |
Wheat Pale Malt (Weyermann) (2.0 SRM) |
Grain |
6 |
| 8.00 oz |
Caramunich Malt (Weyermann) Type 1 (34.0 SRM) |
Grain |
7 |
| 2.50 g |
Sodium Metabisulfite (Mash 0 min) |
Misc |
8 |
| 4.50 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
9 |
| 1.50 g |
Calcium Chloride (Sparge 60 min) |
Misc |
10 |
| 0.30 ml |
Phosphoric Acid 85% (Sparge 60 min) |
Misc |
11 |
| 1.00 oz |
Chinook [11.0%] - Boil 60 min |
Hops |
12 |
| 1.00 oz |
Styrian Celeia [3.8%] - Boil 60 min |
Hops |
13 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
14 |
| 1.00 oz |
Saaz [3.2%] - Boil 5 min |
Hops |
15 |
| 2.0 pkgs |
SafBrew Specialty Ale (DCL/Fermentis #T-58) |
Yeast |
16 |
| 1.0 pkgs |
Rustic (Imperial Yeast #B56) |
Yeast |
17 |
Taste Notes
Initial bubblegum flavor from first tasts (from primary) faded; phenolics and noble bitterness now come forward. Maybe not as much bitterness as expected...need to try after higher carbonationNotes
Going for ala Saison De Dottignies -- with higher hopping rate (for a saison)
Mash schedule: modified Hochkurz mash...left at 144-6 for a 30 minutes, 156 for 20 minutes, 166 for 10 mins
Pitched 2x T-58 and Imperial rustic yeast, no starter. Was going for T-58 / BE-134 blend per info on De Rank's process, but ended up using what I had
Pitched at 65F and kept there until day 3 then let rise to 73F for next 4 days and then settled to 68F for next week or so. Cold crashed for a week and then close-transferred to kegs on day 19
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