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Old 02-25-2012, 03:21 PM   #1
Jan 2012
Posts: 58
Liked 1 Times on 1 Posts

Recipe Type: All Grain   
Yeast: Yeast Harvested from Sierra Nevada Saison   
Yeast Starter: 1 liter   
Additional Yeast or Yeast Starter: White Labs California Yeast   
Batch Size (Gallons): 6 gal   
Original Gravity: 1.06   
Final Gravity: 1.016   
IBU: 30   
Boiling Time (Minutes): 60   
Color: 5   
Primary Fermentation (# of Days & Temp): 7 days   
Secondary Fermentation (# of Days & Temp): 7 days   
Tasting Notes: The flavor is nice and smokey with a hint of banana   

Just finished bottling and kegging my first all grain Saison brew. I must say that I am extremely happy with my first attempt. Here is my recipe:

10lbs American 2 Row
5lbs Vienna
1lb Smoked Malt
1oz Nugget Hops - 60min boil
1tsp Irish Moss
White Labs California Yeast
Saison Yeast Harvested from Sierra Nevada.

I mashed at 155F for 60min. I also made a yeast starter with both types mixed and pitched at 65F.

The brew was in the primary for 1 week at a temperature of 58-66F. The beer was fermenting in my garage thus the temperature fluctuations. I transferred the brew to the second fermenter for one week.

The flavor is nice and smokey with a hint of banana.

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