Quicksilver's Time of the Saison IV

All Grain Recipe

Submitted By: Quicksilver (Shared)
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Brewer: Stephen Pothier
Batch Size: 11.00 gal	Style: Saison (16C)
Boil Size: 14.00 gal	Style Guide: BJCP 2008
Color: 11.2 SRM	Equipment: HERMS
Bitterness: 33.2 IBUs	Boil Time: 90 min
Est OG: 1.062 (15.1° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.5° P)	Fermentation: Ale, Two Stage
ABV: 7.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
20 lbs	Pilsen Malt; Malteries Franco-Belges (1.7 SRM)	Grain	1
2 lbs 8.00 oz	Wheat, Torrified (1.7 SRM)	Grain	2
1 lbs	Weyermann CaraMunich® II (60.0 SRM)	Grain	3
2 lbs	Invert Sugar (58.0 SRM)	Sugar	4
2.00 oz	Liberty [4.5%] - Boil 60 min	Hops	5
1.00 oz	Hallertauer [3.9%] - Boil 60 min	Hops	6
1.00 oz	Saaz [3.8%] - Boil 30 min	Hops	7
1.00 oz	Goldings, East Kent [5.7%] - Boil 20 min	Hops	8
1.20 tbsp	Lemon Zest (Boil 5 min)	Misc	9
1.00 tsp	Grains of Paradise (Boil 5 min)	Misc	10
1.00 tbsp	Orange Peel, Sweet (Boil 5 min)	Misc	11
2.00 oz	Goldings, East Kent [5.7%] - Boil 1 min	Hops	12
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	13

Notes

Prepare 1 liter of yeast starter of Wyeast French Saison 3711 Mash at 149 for 90 minutes. Boil 30 minutes before adding hops. Add 1 tsp crushed Grains of Paradise, zests and sugar to boil 5 minutes before end. Add EKG hops after stopping boil. Chill to 66 degrees. Oxygenate! Pitch. Once fermentation has started, apply heat (using a heating pad or blanket) a few degrees per day until it reaches 80 degrees. Ferment for 2 weeks or until terminal. Allow to come to room temp. Condition 2 more weeks on yeast. Cork and cage with priming sugar. I made invert sugar by using 1 lb of white cane and 1 lb of Raw cane sugar boiled for 1 hour with 1/2 tsp of citric acid. Bottle condition warm for at least 2 weeks.

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