Saison What?

All Grain Recipe

Submitted By: drinkies30 (Shared)
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Brewer: Mike
Batch Size: 5.00 galStyle: Saison (25B)
Boil Size: 6.79 galStyle Guide: BJCP 2015
Color: 2.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 31.4 IBUsBoil Time: 90 min
Est OG: 1.051 (12.5° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Amount Name Type #
7 lbs 11.20 oz Pilsner (2 Row) UK (1.0 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
0.20 oz El Dorado [15.0%] - Boil 60 min Hops 4
1.25 oz Mosaic (HBC 369) [12.2%] - Steep 30 min Hops 5
1.0 pkgs American Farmhouse Blend (White Labs #WLP670) Yeast 6
1.0 pkgs C2C American Farmhouse (Omega #OYL-217) Yeast 7
1 lbs Sugar, Table (Sucrose) [Secondary] (1.0 SRM) Sugar 8
10.00 oz Mosaic (HBC 369) [12.2%] - Dry Hop 7 days Hops 9


Mill the grains and mash at 149°F (65°C) for 60 minutes. Run off into the kettle, sparging and topping up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops according to the schedule. After the boil, stir to create a vortex, add whirlpool hops, and allow 30 minutes to steep and settle. Chill wort to about 75°F (24°C), aerate, and pitch the yeast blend. Allow the fermentation temperature to free rise as warm as it likes. When the beer is about 75 percent fermented (around 1.015–1.016), add the dry hops and sugar. Once fermentation is complete and gravity is stable, package and carbonate to about 3 volumes. BREWER’S NOTES Water: Adjust for a 1:1 sulfate-to-chloride ratio.

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