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Succulent Saison All-grain
Color
Stats
OG1.080
FG1.012
IBU20
ABV8.80 %
SRM7
BJCP Style
19D. Belgian And French Ale, Saison
Description
Hazy and wonderful thirst quencher... yet surprisingly light.
Submitted by markymarkchitown on 27-Feb-2008

Recipe Details
Tasting Notes
Awards
Boil Volume 14.00 gallons
Boil Time 60 minutes
Batch Size 11.00 gallons
Yeast WYeast Saison (85% app. attenuation)
Primary Fermentation Bucket, 10 days
Secondary Fermentation Carboy, 6 Weeks
Other Fermentation
Procedure Mashing: Be sure to use the 6 row to help with the unmalted wheat conversion. Otherwise (from everything that I've read) you'll undershoot your OG. ALSO dont forget the rice hulls. I would suggest up to 2 lbs... wheat almost makes up 1/3 of the grain bill. There's no rice hull option in the grain box. Primary: Start the fermentation for the first two days at standard temps (- 70 F). Then bump it up to mid 70's for a day, then 80ish. Then you can bring it back down once your ready to rack it to the secondary. Secondary should be standard PS- This is a double batch, halve everything if you want a 5.5 gallon batch.
  Style Comparison
  Low   High
OG 1.055 1.080 1.080
FG 1.010 1.012 1.015
IBU 20 20 45
SRM 6 7 12
ABV 4.5 8.80 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
36.4 % 12.00 Belgian Pils 28.6 1.8
30.3 % 10.00 Flaked Wheat 23.2 2.0
18.2 % 6.00 Pils Six-row 12.3 2.0
9.1 % 3.00 Candy Sugar 9.2 1.0
6.1 % 2.00 Belgian Aromatic 4.1 25.0
  33.00     77.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
44.4 % 2.00 Kent Golding Pellet 4.5 9.0 60 0.226 13.9
22.2 % 1.00 Saaz Pellet 3.5 3.5 45 0.208 4.9
11.1 % 0.50 Saaz Pellet 3.5 1.8 15 0.112 1.3
22.2 % 1.00 Saaz Pellet 3.5 3.5 DH 0.000 0.0
  4.50               20.0