The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

working Saison recipe

(unbrewed, will update after brewing/tasting)

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: working Saison recipe Style: Saison
Type: All grain Size: 5.5 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 34 IBU
OG: 1.053 FG: 1.005
Alcohol: 6.1% v/v (4.8% w/w)
Water: R.O. water, brewing salts added to optimize pH. 2.0 tsp gypsum added to sparge water.
Grain: 6 lb. Belgian Pilsner
2 lb. German Light Munich
4 oz. Belgian aromatic
1 lb. Wheat malt
3 oz. Flaked barley
Mash: 75% efficiency
Stepped infusion mash: protein rest at 122*F for 10 minutes (ratio of 1 pint water per pound grain, strike water temp of 135*F), then add 4.6 quarts boiling water to reach saccrification temp of 148*F. Hold for 60 minutes. Add 2 gallons boiling water to reach mashout temperature (168*F), hold for ten minutes, then sparge.
Boil: 60 minutes SG 1.039 7.5 gallons
.6 lb. Homemade invert sugar
1 tablet whirfloc added 15 minutes prior to flameout. Fresh zest of 2 oranges and 1/4 of one grapefruit added 5 minutes prior to flameout. 1/2 oz of cracked Indian coriander added 5 minutes prior to flameout. 1/2 tsp Wyeast yeast nutrient added 5 minutes prior to flameout.
Hops: 1.5 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Saaz (2% AA, 15 min.)
1 oz. Saaz (2% AA, 3 min.)
1 oz. Saaz (aroma)
Yeast: Wyeast 3711, "massive starter."
Log: NOTE: "aroma" hop addition is a 7 day dry hop. Aerated via aquarium pump/hepa filter for 15 minutes. Homemade invert sugar added when krausen falls.
Carbonation: Keg and force carbonate.
Tasting: (unbrewed)

Recipe posted 05/11/10.