Saison Recipe - Dry Hopped Ginger Session Saison 1.1

Recipe Info

Recipe Image

Dry Hopped Ginger Session Saison 1.1

by on
Extract
6.5 Gallon(s)
2.5 Gallon(s)
30 min
85%
Extract Saison homebrew recipe. This homebrew recipe uses the following ingredients: Munich - UK, Caramel/Crystal 20 - US, Liquid Malt Extract - Light - US, Honey - US, Summit Hops, Saaz Hops, Cluster Hops, Citra Hops, Hallertau Blanc Hops, Wyeast Belgian Saison 3724 Homebrew Yeast, Ginger, Irish Moss, Bitter Orange Peel, Lime Peel (1 lime), Lemon Juice.

This recipe was cloned from Dry Hopped Ginger Session Saison.

Fermentables

11% - Munich - UK
0.5
37
9
Steep
11% - Caramel/Crystal 20 - US
0.5
35
20
Steep
68% - Liquid Malt Extract - Light - US
3.15
35
4
Extract
11% - Honey - US
0.5
35
1
Late

Hops

Summit
0.5
Pellet
Boil
45 min(s)
17.5
21.8
Saaz
1
Pellet
FlameOut
0 min(s)
3.8
0.0
Cluster
0.5
Pellet
FlameOut
0 min(s)
7
0.0
Summit
1
Pellet
FlameOut
0 min(s)
17.5
0.0
Citra
1
Pellet
DryHop
7 day(s)
12
0.0
Hallertau Blanc
1
Pellet
DryHop
7 day(s)
8.8
0.0

Yeast

Wyeast Belgian Saison 3724
78%

Other Stuff

Ginger
16
oz
Boil
Irish Moss
0.5
each
Boil
Bitter Orange Peel
1.5
tsp
Boil
Lime Peel (1 lime)
1
each
FlameOut
Lemon Juice
1
tbsp
FlameOut

Mash Steps

No mash steps in this recipe

Special Instructions

1.
add irish moss at 15 minutes to flameout
2.
add ginger and citrus peels and juice at 15 minutes to flameout
3.
Try using UK Kent Goldings, possibly in place of Summit, on future batch.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dry Hopped Ginger Session Saison 1.1
Saison
  • 6.50 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.022 OG
  • 1.005 FG
  • 21.8 IBU (brewgr) Bitterness
  • 0.97 BG:GU
  • 4.0° SRM Color
  • 85% Efficiency
  • 2.3% ABV Alcohol
  • 71 per 12oz Calories
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