in thinking about my next brew and following pistols advice i thought i might for once in my life do some preparation first
Anyway im thinking id really like to try something different and came across this saison recipe and thought id ask for some ideas and also how can i scale this to my system???
I appreciate any comments or another suggested recipe version.
Saison Du Mont All-Grain
Big Brew 2009
For a 5.5 gallon (21 L) yield
O.G.: 1.056
F.G.: 1.008
IBU: 21
Fermentables
7.25 lb (3.3 kg) 2-Row Pale Malt
2.0 lb (0.91 kg) Vienna Malt
8 oz (227 g) Flaked Wheat
8 oz (227 g) Flaked Oats
8 oz (227 g) Honey, added after boil
Hops
1.0 oz (28 g) Golding, (4.75% AA), 90 minutes (If Golding is unavailable, substitute Willamette hops for 17 IBU.)
0.5 oz (14 g) Hallertauer, (4.0% AA), 15 minutes
0.5 oz (14 g) Hallertauer, (4.0% AA), at 0 minutes
¾ tsp (3 g) Irish moss, added at 15 minutes
Spices
0.5 oz (14 g) crushed coriander, 0 minutes
0.5 tsp (2 g) grains of paradise, 0 minutes
0.25 oz (7 g) Curacao (sweet) orange peel, 0 minutes
0.25 oz (7 g) Valencia (bitter) orange peel, 0 minutes
Yeast
Two (2) packages Wyeast 3724 Belgian Saison Yeast, or two (2) White Labs WLP550 Belgian Ale Yeast, or an appropriate yeast starter
NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.
Directions for All-Grain Recipe
Mash grains at 156o F (69o C) to 150o F (65.5 o C) and hold for 60 minutes. Mash out at 160o F (71o C) and sparge with 173o F (78o C) water. Collect enough runoff to end up with 5.5 gallons (21 L) after a 90-minute boil (approximately 7.1 gallons, or 27 L). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices. Next chill to 73-76o F (22-25.5o C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76o F (25.5o C) for a total of one week. Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would.
Carbonation
1 The all-grain recipes assume 75% efficiency unless otherwise stated. Adjust the grain bill to match your system.
