Saison Recipe - Saison Dry Hopped

Recipe Info

Recipe Image

Saison Dry Hopped

by on
All Grain
17 Liter(s)
22 Liter(s)
60 min
68%
Brew No.49 Rate: 5/10 ABV: 7.3% Yeast: Lallemand Belle Saison Attenuation: 86–94% My attenuation: 90% Yeast aroma: Citrus, pepper IBU: 74 Ferment: 20–35ºC Recipe: OG: 1040 FG: 1005 ABV: 4.6% Achieved: OG: 1062 FG: 1006 ABV: 7.3% Notes: – Hallertau Magnum bittering. Hallertauer Blanc aroma. – Added 10g orange peel my addition. Should have used just 5g slightly overdid flavour. – Took 2 week to ferment out. – Well carbonated. Do again: No. No Pilsner malt. Too hoppy. The ABV was way too strong. But no.

This recipe was cloned from English ESB.

Fermentables

88% - Maris Otter Pale - UK
5200
0
0
Mash
6% - Aromatic Malt
360
0
0
Mash
6% - Crisp Caramalt
360
0
0
Mash

Hops

Hallertau
15
Pellet
Boil
60 min(s)
4.5
15.8
Hallertauer Aroma
50
Pellet
FlameOut
0 min(s)
7.5
0.0
Hallertauer Aroma
50
Pellet
DryHop
17 day(s)
7.5
0.0

Yeast

Lallemand Belle Saison
90%

Other Stuff

Coriander Seed
25
g
Boil
Pepper Corns
10
g
Boil
Orange
10
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser 80ML – 40Lt
3.
Water to Mash kettle – 18Lt
4.
Water to Sparge Kettle – 17Lt
5.
Both – Camden tablet – 1/4
6.
Both – Lactic Acid – Mash 9ml: Sparge 8.5ml
7.
Mash – CCF & CS – 1.4g of each
8.
-----------------------------------------------------------------------------------------------------------------
9.
Mash for 70mins
10.
69ºC for 60 mins
11.
75ºC for 10mins
12.
------------------------------------------------------------------------------------------------------------------
13.
Boil for 60mins
14.
60mins – Hallertau Magnum 15g
15.
15mins – Crushed Coriander 25g. Crushed Pepper 10g. Proflack
16.
Flame out – Hallertauer Blanc. 50g. Steep for 30mins
17.
------------------------------------------------------------------------------------------------------------------
18.
Pitch – 20ºC
19.
Dry Hop – Hallertauer Blanc 50g
20.
---------------------------------------------------------------------------------------------------------------------
21.
90g sugar – 180ml water

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Saison Dry Hopped
Saison
  • 17.00 Gallons Liters Batch Size
  • 22.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.000 OG
  • 1.000 FG
  • 15.8 IBU (brewgr) Bitterness
  • 1.00 BG:GU
  • 0.0° SRM Color
  • 68% Efficiency
  • 0% ABV Alcohol
  • 0 per 12oz Calories
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