Quicksilver's Time of the Saison V

All Grain Recipe

Submitted By: Quicksilver (Shared)
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Brewer: Stephen Pothier
Batch Size: 5.50 gal	Style: Saison (16C)
Boil Size: 8.28 gal	Style Guide: BJCP 2008
Color: 5.0 SRM	Equipment: HERMS
Bitterness: 33.1 IBUs	Boil Time: 90 min
Est OG: 1.067 (16.4° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.010 SG (2.5° P)	Fermentation: Ale, Two Stage
ABV: 7.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs 4.00 oz	Pilsen Malt; Malteries Franco-Belges (1.7 SRM)	Grain	1
2 lbs	White Wheat Malt (2.4 SRM)	Grain	2
8.00 oz	Vienna Malt (3.5 SRM)	Grain	3
1 lbs	Turbinado (10.0 SRM)	Sugar	4
1.50 oz	Hallertauer [3.9%] - Boil 60 min	Hops	5
0.50 oz	Goldings, East Kent [5.7%] - Boil 25 min	Hops	6
0.50 oz	Hallertauer [4.8%] - Boil 25 min	Hops	7
1.00 tbsp	Grains of Paradise (Boil 5 min)	Misc	8
1.00 tbsp	Lemon Zest (Boil 5 min)	Misc	9
1.00 tbsp	Orange Peel, Sweet (Boil 5 min)	Misc	10
1.50 oz	Goldings, East Kent [5.7%] - Boil 1 min	Hops	11
1.0 pkgs	Belgian Abbey II (Wyeast Labs #1762)	Yeast	12

Notes

Used a Wyeast Belgian Abby II. 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.

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