Sage&Spruce Saison 
All Grain Recipe
Submitted By: Ari133 (Shared)
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| Brewer: Ari Hart | |
| Batch Size: 5.00 gal | Style: Saison (16C) |
| Boil Size: 5.95 gal | Style Guide: BJCP 2008 |
| Color: 5.5 SRM | Equipment: My Equipment |
| Bitterness: 32.6 IBUs | Boil Time: 90 min |
| Est OG: 1.063 (15.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Belgian ale |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 3 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
| 3 lbs |
Rye Malt (4.7 SRM) |
Grain |
3 |
| 12.00 oz |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
4 |
| 12.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
5 |
| 8.00 oz |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
6 |
| 0.50 oz |
Centennial [10.0%] - Boil 30 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 0.50 oz |
Calypso [13.0%] - Boil 15 min |
Hops |
9 |
| 0.75 oz |
Citra [12.0%] - Boil 5 min |
Hops |
10 |
| 1.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
11 |
| 1.0 pkgs |
Belgian Saison II Yeast (White Labs #WLP566) |
Yeast |
12 |
Notes
Toss in some freshly picked and lightly morter/pestled Utah sage tips, rosemary, and spruce tips at around 2 mins to end of boil. Will create a small vodka tincture of these fresh picked herbs to consider adding at bottling depending on aromatics post fermentation.
Ferment at 72-74 for 3 days then rack to secondary and slowly drop to 66-68 for a week or so. Considering a citra dry hop.
Will split batch into one Wyeast 3724 (Bel Saison) pitch and the other as a WLP566 (saison II) pitch; then combine them at secondary.
would like to add sachet of herbs at secondary for increased aroma, but worry about sanitation of wild grown plants.This Recipe Has Not Been Rated
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