Saison Recipe - Winter Saison

Recipe Info

Recipe Image

Winter Saison

by on
All Grain
5.25 Gallon(s)
6.5 Gallon(s)
60 min
75%
Honey, rosemary, and orange peel. 2 grams gypsum and 3.5 grams CaCl to treat water. Used Mangrove Jack French Saison yeast (not in the system). Active fermentation visible after ~8 hours even though fermented in closet (warmest place in house) which kept the fermenter between ~72-78 degrees vs. the 79-90 degree range on the packet. After one week the gravity was down to 1.005 and I added the dry hops.

Fermentables

10% - Wheat - US
1
39
1
Mash
5% - Honey - US
0.5
35
1
Late
20% - Munich - Light 10L - US
2
35
10
Mash
2% - Biscuit Malt - BE
0.25
36
23
Mash
63% - Pale Ale - BE
6.5
38
3
Mash

Hops

Amarillo
0.5
Pellet
Boil
20 min(s)
7.7
8.0
Citra
0.5
Pellet
FirstWort
60 min(s)
12.8
22.1
Amarillo
0.5
Pellet
DryHop
3 day(s)
7.7
0.0
Citra
0.5
Pellet
DryHop
3 day(s)
12.8
0.0

Yeast

Wyeast French Saison 3711
90%

Other Stuff

Irish Moss
1
tsp
Boil
Rosemary
0.5
oz
Boil
Orange or Lemon peel
2
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Winter Saison
Saison
  • 5.25 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.055 OG
  • 1.006 FG
  • 30.1 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 6.7° SRM Color
  • 75% Efficiency
  • 6.4% ABV Alcohol
  • 182 per 12oz Calories
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