Saison Recipe - Persephone

Recipe Info

Recipe Image

Persephone

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
90 min
75%
PERSEPHONE is the wife of HADES

Fermentables

8% - Belgian Clear Candi Sugar - BE
1
36
1
Late
35% - Wheat - US
4.375
39
3
Mash
4% - Special B - BE
0.5
30
180
Mash
50% - Maris Otter Pale - UK
6.375
38
3
Mash
3% - Abbey
0.375
33
17
Mash

Hops

Saaz
1
Pellet
Boil
40 min(s)
3.8
10.9
Saaz
1
Pellet
Boil
10 min(s)
3.8
4.5
Liberty
1
Pellet
Boil
60 min(s)
4
13.1
Liberty
1
Pellet
Boil
10 min(s)
4
4.7

Yeast

Danstar Belle Saison Yeast
83%
Danstar Belle Saison Yeast
83%

Other Stuff

Yeast Nutrient
6
tbsp
Boil
Whirfloc tab
1
each
Boil
Paradise seeds
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
1-2 days prior make a yeast starter if desired
2.
Brew day prep and clean all brewing equipment (CLEANLINESS IS GODLINESS
3.
Prep water for dough-in mash in(.8qts-2qts per lb. + 1Gallon for adjusments
4.
Add any water modifiers( PH or Water Salt) if Desired
5.
Heat water to desired temp(target temp for lite bodied beer 148F Med 155F full bodied 158F
6.
Crush/Mill the grains if they are not pre-crushed
7.
Add a portion of the heat water to mash tun
8.
Add a portion of grains (AKA:Dough -IN) to mash tin and mix well
9.
Add ther last of the water and grains and mix well
10.
Verify temp per recipe and adjust as neccessary ( from step 5)
11.
Steep (AKA: sacrifaction) for desied amount of time(Lite bodied 75-90 min,Full bodied 45-60 min
12.
Begin heating water for sparring 30 min before the end of sacrification
13.
Vorlauf 2-3 times( the process of clarifying the wort being drawn out of the mashtun)
14.
Drain tun slowly into kettle
15.
Add 1/2 of batch sparge water and let rest 10 min
16.
Vorlauf 2-3 times
17.
Drain mash tun slowly into kettle
18.
Add last batch of sparage water and let sit 10 min
19.
Vorlauf 2-3 times
20.
Drain mash tun slowly into kettle
21.
Add hop addition any other adjunct according to schedule
22.
Add clarifers and Imemersion chiller 20 min to end of boil
23.
Chill wort
24.
Take an Orignal Gravity reading (OG) READING ____________PROJECT (OG)
25.
AERATE
26.
Pitch yeast and transfer to fermenter
27.
AERATE
28.
FINISH BY CLEANING EVERYTHING
29.
DRINK AND ENJOY

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

  • UNDERWORLD-BREWER

    I don't about this yeast not much info on it I pitched yeast @ 83? it kicked off in about 2 hrs in 3 days the temp dropped around to 75? and is still maintaining 75? and the airlock is still bubbling. The recipe OG 1.067 & FG 1.011 I did a FG on 7/10/13 reading was 1.006 the Og was 1.066 before pitching yeast did a ABV Calculator and the ABV is @ 8.1 did a sample taste it tasted good has a pepper flavor banna flavor low has little extra fusel flavor but that should be the inorm for Belgian beers I pitched 2 packs cause OG was over 1.060 after reading this yeast has over 500 billion cell if my math is rigbt will be re brew this in a few weeks with a white labs yeast or a wyyeast CHEERS!!!!!!

    7/11/2013 8:23:57 AM

Recipe Facts

Persephone
Saison
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.067 OG
  • 1.011 FG
  • 33.2 IBU (brewgr) Bitterness
  • 0.50 BG:GU
  • 13.2° SRM Color
  • 75% Efficiency
  • 7.1% ABV Alcohol
  • 223 per 12oz Calories
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