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Saison 2

This is a strong-ish Saison, brewed in the Belgian tradition of no-holds-barred brewing style. Screw-ups are welcome during this process.

Brewer: BadBen Email:
Beer: Saison 2 Style: Bière de Garde
Type: All grain Size: 10.5 gallons
11 HCU (~8 SRM)
Bitterness: 26 IBU
OG: 1.072 FG: 1.010
Alcohol: 8.0% v/v (6.3% w/w)
Water: Charcoal-filtered tap water, with 3 gallons distilled H2O, (to reduce alkalinity). We have very hard water, here.
Grain: 3 lb. Wheat malt
2 lb. Belgian Munich
1 lb. Belgian biscuit
2 lb. Spelt (for that extra something)
14 lb. British pale (Maris Otter)
1 lb. Belgian Munich
1 lb. German Vienna
0 lb. 8 oz. Belgian aromatic
1 lb. American crystal 10L
Mash: 80% efficiency
Mash: 80% efficiency, single infusion.

Final: Mashed at 154-158 for 100 min ___________

start recirc. to clarify, last 20 min of final mash ________

Batch sparged at 170F, 6.5 gal volume (approx).
Boil: 120 minutes SG 1.060 12.5 gallons
1 lb. 0 oz. Indian Light Jaggery sugar
Add 2 tbsp Irish moss at 90 min into boil.
Last 15 minutes of boil, add some spice to your life.
You determine what you like, and put it in. This is a Belgian, so experimentation is crucial:
Add __________oz Black Malabar or __________pepper (ground)
Add zest of 1.5 large Navel oranges.
Add zest of 1 small grapefruit.
Add __________oz of fine Indian Coriander (ground)
Add___________oz of fine Indian Fennel______________________
Add___________oz of grains of Paradise (ground)___________________
Add___________oz of _____________________________________
Hops: 1 oz. Styrian Goldings (5.5% AA, 60 min.)
1 oz. Saaz (3.75% AA, 30 min.)
1 oz. Styrian Goldings (5.5% AA, 30 min.)
1 oz. Saaz (3.75% AA, 15 min.)
1 oz. Styrian Goldings (5.5% AA, 15 min.)
1 oz. Saaz (aroma)
Yeast: Wyeast Abbey Yeast II, 1762 XL, smacked 6 hrs in advance.
Wyeast Bordeaux XL #3267 (activator pack), smacked in advance.
Wyeast Pasteur Champagne XL #3021, smacked in advance.
Experiment with your yeast strains. At least use a Belgian strain, though.
Log: Fermentation; the warmer, the better. Any temp in the range of 72 to 95 is fair game, with a Belgian. Or you can do a room temperature gig:
1) Primary fermentation in glass or SS at 72-80F for 7 - 14 days.
2) Secondary fermentation in glass at 72-80F for 10 days, add gelatin at this point for fining.
3) Give it a month or two of room temperature lagering to smooth out the flavors.
Carbonation: 3.0 volumes Keg: 16.5 psi @ 38°F
You are basically over-carbonating for the desired effect. Release some pressure from kegs before serving.
Tasting: Insert your precious words here.

Recipe posted 05/19/05.