Sharmila's Sassy Saison

All Grain Recipe

Submitted By: notxam (Shared)
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Brewer: Henry
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 8.23 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: My Equipment
Bitterness: 23.1 IBUsBoil Time: 90 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 90 min) Misc 1
10 lbs 8.00 oz Pilsen (Dingemans) (1.6 SRM) Grain 2
12.00 oz Munich (Cargill) (9.5 SRM) Grain 3
12.00 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 4
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 5
1.70 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 6
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 7
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 0 min Hops 8
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 9


Mash with 6 gallons for 90 minutes, yielded 4 gallons. Batch sparged with 4 gallons yielded just over 8 gallons. BG 1.047 Adjusted for temp and added sugar. 90 minute boil. OG 1.068 Racked to 6.5 gal carboy. 2/23/14 racked to 5 gal secondary. Gravity was 1.019. Puts the APV at 6.5% Was considering adding london Dry yeast to continue fermentation, but I think I'll leave it were it is for now. Had some left over, and put in a 1.5L bottle and capped with a paper towel soaked in sanetizer. Will use that to continue to measure gravity until kegging or bottling. 3/7 checked sample. Gravity was 1.010. Put on a carboy heater to try to get the temp up a few degrees. 3/21 racked to keg. Cranked psi up to 25. Sample gravity was 1.007, Gravity in Carboy was 1.010. Color was darker than the 4.2 SRM projected. More in the 6-7 range.

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