Saison Recipe - Saison II

Recipe Info

Recipe Image

Saison II

by on
All Grain + Extract
6 Gallon(s)
7.5 Gallon(s)
90 min
75%
Hopefully drier and lighter than previous version

Fermentables

30% - Maris Otter Pale - UK
4
38
3
Mash
30% - Munich Light - DE
4
37
6
Mash
30% - Pilsner - DE
4
38
1
Mash
4% - CaraMunich I - DE
0.5
34
35
Mash
7% - Belgian Clear Candi Syrup - BE
1
32
1
Extract

Hops

Crystal
1
Pellet
Boil
70 min(s)
5.2
15.0
Tettnang
1
Pellet
Boil
35 min(s)
2
4.6
Strisselspalt
2
Pellet
Boil
10 min(s)
1.2
2.4

Yeast

White Labs Belgian Saison I WLP565
85%
White Labs Belgian Saison I WLP565
80%

Other Stuff

Whir floc tablet
1
each
Boil
Irish Moss (Super Moss)
0.25
tsp
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

Saccharification Rest
Decoction
147
90 min
Sparge
Decoction
185
60 min

Special Instructions

1.
Bring 4.41 gallons of cold water to 158
2.
Hold at 147 for 90 minutes
3.
Fly sparge with 5.46 gallons at 185
4.
Collect 7.25 gallons of wort for boil
5.
Boil time is 70 minutes
6.
At boil add 1 oz of Crystal hops
7.
At 35 minutes add 1 oz of Tettnang hops
8.
At 15 minutes add whir floc tablet
9.
At 10 minutes add Yeast Nutrient, Irish Moss, and Strisselspalt Hops
10.
At 10 minutes stir in Candi Syrup
11.
Chill to 68 degrees with plate chiller
12.
Collect 5.5 gallons with .5 gallons left in pot and chiller
13.
Aerate and pitch 1litre starter made with 1 cup DME and 2 yeast packages
14.
Primary ferment 10 days at 68
15.
Secondary ferment 14 days and ramp temp if possible. Up to 80 degrees
16.
If F.G. is still high pitch US-05 and wait (after primary)
17.
Carbonate to 3 to 3.5 volumes
18.
Enjoy the fruits of your labor.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Saison II
Saison
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.064 OG
  • 1.011 FG
  • 22.1 IBU (tinseth) Bitterness
  • 0.35 BG:GU
  • 7.2° SRM Color
  • 75% Efficiency
  • 6.8% ABV Alcohol
  • 214 per 12oz Calories
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