Sizzlin' Saison (1 ratings)

All Grain Recipe

Submitted By: ShinyHeadBrewer (Shared)
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Brewer: Shiny Head Brewer
Batch Size: 11.00 galStyle: Saison (25B)
Boil Size: 12.46 galStyle Guide: BJCP 2021
Color: 5.5 SRMEquipment: 1Shiny Head Kegs - All Grain
Bitterness: 41.7 IBUsBoil Time: 90 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.004 SG (0.9° P)Fermentation: Ale, Single Stage
ABV: 8.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.75 gal Mechanicsville 3/7/2015 Water 1
19 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
3 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3
2 lbs 12.00 oz Corn, Flaked (1.3 SRM) Grain 4
8.00 oz Acid Malt (3.0 SRM) Grain 5
6.00 oz White Wheat Malt (2.4 SRM) Grain 6
0.50 oz Magnum [16.2%] - Boil 90 min Hops 7
0.50 oz Simcoe [11.9%] - Boil 55 min Hops 8
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 9
3 lbs Light Dry Extract [Boil for 5 min] [Boil] (8.0 SRM) Dry Extract 10
4.00 oz Amarillo [9.5%] - Boil 5 min Hops 11
2.00 oz Amarillo [9.5%] - Steep 10 min Hops 12
2 lbs Cane (Beet) Sugar [Primary] (0.0 SRM) Sugar 13
3.0 pkgs French Saison (Wyeast Labs #3711) Yeast 14
2.00 Clarity Ferm (White Labs) (Primary 14 days) Misc 15
1.00 oz Amarillo [9.5%] - Dry Hop 3 days Hops 16

Taste Notes

Fantastic outcome

Notes

Note: the gravity (1.071) is the measurement prior to adding sugar to primary. Mash Pils, flaked corn and malted wheat at 150° F (66° C) for 45 minutes. Rinse grains and dissolve extract completely. Boil for 70 minutes. Cool to 67° F (19° C) and pitch starter (Boulevard uses a proprietary house Belgian yeast; the suggested strains are purportedly closest in character). Ferment at 70° F (21° C) until high krausen. One day later, boil 1 lb corn sugar (or 1.5 lb if kegging) with enough water to dissolve, then cool and add to primary. Ferment until terminal gravity of 1.009 is reached. Rack on to dry hops and hold 3 days. If bottling, prime with 1 cup (207 g) of corn sugar at packaging for approximately 3.3 volumes of CO2. If kegging, carbonate to 3.3 volumes. All-Grain Version Substitute 19 lbs. domestic pilsner malt for malt extract. Mash pilsner malt, 6 row, corn, and wheat and acid malt at 146° F (63° C) for 50 minutes. Raise to 155° F (68° C) and hold for 15 minutes. Mash out at 168° F (75° C). Collect wort and proceed as above.

Ratings

by ShinyHeadBrewer

This is the closest to Tank 7 as we have ever tasted.

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