Saison Recipe - Belgian Saison in the Style of Saison Dupont

Recipe Info

Recipe Image

Belgian Saison in the Style of Saison Dupont

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
80 min
97%
Paul Zocco (Zok) shared this saison recipe modeled on Saison Dupont https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/

Fermentables

83% - Pilsner - BE
10
36
2
Mash
4% - Vienna - DE
0.5
37
4
Mash
4% - Munich Light - DE
0.5
37
6
Mash
4% - CaraMunich - BE
0.5
34
56
Mash
4% - Wheat Malt - DE
0.5
37
2
Mash

Hops

East Kent Goldings
1
Pellet
Boil
60 min(s)
6
16.4
Styrian Celeia
1
Pellet
Boil
60 min(s)
1.8
4.9
Saaz
1
Pellet
Boil
15 min(s)
2.8
3.8

Yeast

OMEGA Saisonstein's Monster OYL-500
90%

Other Stuff

Whirlfloc Tablet
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

Dough-in
Direct Heat
104
20 min
Protein Rest
Direct Heat
122
20 min
Beta Amylase
Direct Heat
147
60 min
Alpha Amaylase
Direct Heat
162
20 min
Mash-Out
Direct Heat
170
10 min

Special Instructions

1.
Mash thickness 1.25 qt/lb = 4 gal strike water
2.
Start Beta Amylase rest time at 131F. Slowly raise to 147F and hold for remainder of 60 min rest.
3.
Start Alpha Amylase rest time at 154F. Slowly raise to 162F and hold for remainder of 20 min rest.
4.
Chill boiled wort below 80°F, pitch the yeast.
5.
Ferment 67f about 1 week. Raise to max 78F.
6.
Carbonation: about 3.5 volumes

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Belgian Saison in the Style of Saison Dupont
Saison
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 80  min Boil Time
  • 1.076 OG
  • 1.008 FG
  • 25.1 IBU (tinseth) Bitterness
  • 0.33 BG:GU
  • 7.2° SRM Color
  • 97% Efficiency
  • 8.9% ABV Alcohol
  • 256 per 12oz Calories
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