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Old 05-01-2008, 04:17 AM   #1
Jul 2007
Mandan, ND
Posts: 604
Liked 2 Times on 2 Posts

I'm posting this recipe due to a request in a different thread. Obviously, because it was such a big batch, you'd want to scale down some of the ingredients if you're doing a 5er, but if you keep the proportion right, you've got a winner.

Though I couldn't use all "authentic" ingredients, I used what I had on hand and everything but my pale malt was from Europe. If you actually have Fuggles, Goldings and other noble hops, I'm sure it'll turn out even better for you. Even before fermentation, it had a great taste, like an orangey-honeyish hop and malt tea. During fermentation, it even smells great, though most brewers will admit to that. Still, I have high hopes for this one and will update when it's done.

Arc des Années Saison

Batch size: 8 gallons

10 lbs Pale/Pilsener Malt

2 lbs. Malted White Wheat

1 lbs. Belgian Biscuit Malt

1 lbs. Rye Malt

1 lbs. Golden Naked Oats

2 lbs. Clear/Yellow Belgian Candi Sugar Syrup (homemade)


At 75 minutes - .75 oz. Hop Suey (can subsitute with any bittering hops with a 6-8% AA)

At 50 minutes - .5 oz. Mt. Hood

At 30 minutes - 1 oz. US Saaz

At 15 minutes - 1 oz. Tettnanger

1.0 - 1.25 oz. Grated Orange Peel at 15 minutes as well

Wyeast 3724 - Belgian Saison Yeast

OG: 1.056

Predicted FG: 1.013-1.016

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