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Old 06-25-2007, 04:23 AM   #1
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Default Reason for the Saison

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)

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

.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

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
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Old 02-25-2010, 01:19 PM   #2
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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.
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Old 08-11-2010, 12:23 AM   #3
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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.
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