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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: |
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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 |
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| 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) |
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| 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.
