All-Grain - Basic Saison
Recipe Type: All Grain Yeast: Wyeast 3711 Yeast Starter: 1L Additional Yeast or Yeast Starter: No Batch Size (Gallons): 5 Gallons Original Gravity: 1.055 Final Gravity: 1.004 IBU: 27 Boiling Time (Minutes): 90 Color: 4-5 SRM Primary Fermentation (# of Days & Temp): 30 days starting at 70 and slowly raising to 80 Additional Fermentation: None Secondary Fermentation (# of Days & Temp): None Tasting Notes: Earthy/Fruity aroma balanced by spicy taste and smooth mouthfeel
- 7lbs Belgian Pilsner
- 2lbs White Wheat
- 1.25lbs Vienna
- 5oz Turbinado Sugar
- 1oz East Kent Goldings - 5.8%AA @ 60mins
- 1oz Styrian Goldings - 3.4%AA @ 15mins
- .25oz Saaz - 3.0%AA @ 15mins
- .75oz Saaz - 3.0%AA @ 2mins
Single Infusion, Light Body
Mash in w/ 16.00qts water @ 149*F for 80 mins
Mash out w/ 8.2qts water @ 170*F for 10 mins
Fly Sparge w/ 3.9gals @ 170*F
Brew day went normal. Mash in at 149*F and let that sit for around 80 mins. Then I added 8.2 gallons of water at 209*F to bring up to mash out temps. I fly sparged for around 40 mins with 3.9 gallons of 170*F water. Boil lasted 90 mins then was chilled with IC and aerated.
Pitched the yeast starter and left at ambient room temperature, which in my house was around 72*F at the time. I pretty much just let the fermentation do what it wanted and let the temp rise to around 80*F over the next week.
Bottled to about 2.7 Vols of Co2 and let them condition for about three weeks at 70*F. This is one of my favorite beers that I have made so far and I am extremely happy with how it turned out. It has been entered into the state fair and I'm keeping my fingers crossed.
If God wanted us to filter our beer, he wouldn't have given us livers