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Summer Saison All-grain
Color
Stats
OG1.054
FG1.006
IBU26
ABV6.20 %
SRM4
BJCP Style
19D. Belgian And French Ale, Saison
Description
A wonderful dry Saison with just a hint of spiciness. Color will be slightly darker than shown on the recipe due to the color of the piloncillo sugar.
Submitted by mikehausenfluck on 18-Jul-2007

Recipe Details
Tasting Notes I really like this beer. It's quite different from what most brewers are accustomed to making. There's just enough spiciness that the drinker will wonder what spices were added.
Awards I'm going to enter this in competition this fall.
Boil Volume 12.00 gallons
Boil Time 60 minutes
Batch Size 10.00 gallons
Yeast Wyeast 3522 Belgian Ardennes Yeast (75% app. attenuation)
Primary Fermentation Stainless Steel or Glass, 7 days
Secondary Fermentation Glass, 7 days
Other Fermentation
Procedure Standard single-infusion mash @ 150-152 F. Add first-addition hops when wort first boils. Second addition at 30 mins. Last addition at 2 mins. Irish moss should be added at 20 mins. left in the boil. Orange peel and Grains of Paradise should be added 5 minutes before the end of the boil.
  Style Comparison
  Low   High
OG 1.055 1.054 1.080
FG 1.010 1.006 1.015
IBU 20 26 45
SRM 6 4 12
ABV 4.5 6.20 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
80.0 % 16.00 Pils Two-row 42.0 1.2
10.0 % 2.00 Wheat Malt 5.9 1.7
5.0 % 1.00 American Crystal 20L 2.6 20.0
5.0 % 1.00 Candy Sugar Piloncillo is used. Available at Latin markets. 3.4 1.0
  20.00     53.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 East Kent Goldings Whole/Plug 5.0 10.0 60 0.241 18.1
25.0 % 1.00 East Kent Goldings Whole/Plug 5.0 5.0 30 0.185 6.9
25.0 % 1.00 East Kent Goldings Whole/Plug 5.0 5.0 2 0.020 0.8
  4.00               26.0
Miscellaneous Ingredients
Weight/Units Name Notes
14 grams Sour Orange Peel Add 5 mins. prior to knockout
1 gram Grains of Paradise (lightly crushed) Add 5 mins. prior to knockout
4 tsp. Irish Moss 20 mins. prior to knockout.