Reason for the Saison - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Reason for the Saison

Reply
 
Thread Tools
Old 06-25-2007, 04:23 AM   #1
WOP31
 
WOP31's Avatar
Recipes 
 
Feb 2007
Posts: 1,342
Liked 14 Times on 7 Posts


Recipe Type: All Grain   
Yeast: Wyeast 3726 Farmhouse Ale   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5.5   
Original Gravity: 1.076   
Final Gravity: 1.008 (Hopefully)   
IBU: 21.5   
Boiling Time (Minutes): 90   
Color: 10.3 SRM   
Primary Fermentation (# of Days & Temp): 10days / 90+%   
Secondary Fermentation (# of Days & Temp): 6weeks / 73%   

Beer: Reason For The Saison
Style: Saison
Type: All grain
Size: 5.5 gallons
Color: 17 HCU (~10 SRM)
Bitterness: 23 IBU
OG: 1.074 FG: 1.010
Alcohol: 8.3% v/v (6.5% w/w)

Grain:
11 lb. British pale
2 lb. Wheat malt
2 lb. American Munich
1 lb. Gambrinus Honey Malt
4 oz. Belgian aromatic
8 oz. Belgian biscuit
8 oz. American crystal 10L

Mash: 64% efficiency
Single infusion mash at 148° for two hours. Sparge at 170°.

Boil: 90 minutes SG 1.055 7.5 gallons

Hops:
.5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 30 min.)
.5 oz. Styrian Goldings (5.5% AA, 30 min.)
.5 oz. Saaz (3.75% AA, 15 min.)
.5 oz. Styrian Goldings (5.5% AA, 5 min.)

Last 15 minutes of the boil add:
1 lb. Jaggery Sugar
Zest 1 Navel Orange
Zest 1 Grapefruit
1 tsp Corrinader (All Spices Ground)
1 tsp Cardamom
1 tsp Grains of Paradise
1 tsp Star Anise
1 tsp Biter Orange Peel

Yeast: Wyeast 3726 Farmhouse Ale yeast

Fermentation:
The hotter the better, try to ferment in the low to mid 90°s.
Rack to secondary and hold for 6 weeks at room temp.


__________________
"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

 
Reply With Quote
Old 02-25-2010, 01:19 PM   #2
cmdrico7812
Recipes 
 
Mar 2008
Portland, Michigan
Posts: 159
Liked 2 Times on 2 Posts


Any tasting notes? How did this turn out? What would you change?
__________________
Beer...it's awesome.

Zwei Brüder Brauerei


Planning: Nutcastle Brown, Founder's Breakfast Stout
Primary: Apfelwein w/Cherry
Secondary: Flanders Red, ESB2, ESB3, Hobgoblin PM
Bottle: Black Beauty Honey Rye, Holiday Chestnut Ale, Grumpy Gnome IPA, Sumatran Espresso Stout, Apfelwein, All Jacked Up, Patriot's Amber, ESB1, Belgian Dubbel.

 
Reply With Quote
Old 08-11-2010, 12:23 AM   #3
rocky6501
Recipes 
 
Jun 2010
San Bernardino, CA
Posts: 27

I'm interested to know, too. I have a similar situation in secondary right now. I also used an "Asian" spice bill: Vietnamese rock sugar, green cardamom, star anise, cinnamon bark, bitter orange, black pepper, coriander, fennel seed. I'm not going to taste it until February.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison w/ WLP 565 Saison I yeast hapifam Beginners Beer Brewing Forum 20 06-07-2010 02:30 PM
Saison Troubadour (first Saison) steelerguy Recipes/Ingredients 2 03-12-2010 03:11 PM


Forum Jump