Saison Recipe - Saison Solera part 3

Recipe Info

Recipe Image

Saison Solera part 3

by on
All Grain
21 Liter(s)
25 Liter(s)
75 min
75%
Efficiency was higher than expected, Upped efficiency from 70% to 75%, and reduced grain bill. Removed carapils as I don't think it's adding much. Pitching the reused 3711 French Saison and new Ardennes 3522 in two 1 Litre starters made separately to ensure they're both viable. Upped wheat to 1kg and reduce pils to 2.5kg, Adding 250g rice hulls. Predicted OG is 1.008 but expecting it to go lower. Toasted and cracked Coriander added 15 minutes left in boil. Dextrose added 10 minutes left in boil. Sweet Orange zest at flameout. Grated Ginger at flameout. Mashing at 65c for 1hr. Bring PH down to 5.2

This recipe was cloned from Saison Solera part 2.

Fermentables

64% - Joe White Signature Pilsner
2.5
36
1
Mash
26% - Joe White Wheat
1
34
2
Mash
6% - Rice Hulls - US
0.25
0
0
Mash
4% - Corn Sugar (Dextrose) - US
0.15
46
0
Late

Hops

Warrior
10.5
Pellet
Boil
60 min(s)
15.4
21.4
Styrian Goldings
25
Pellet
FlameOut
0 min(s)
5.3
0.0

Yeast

Wyeast French Saison 3711
90%
Wyeast Belgian Ardennes 3522
74%

Other Stuff

Coriander
10
g
Boil
Irish Moss
0.5
each
Boil
Yeast Nutrient
3
g
Boil
ascorbic acid
3
g
Boil
Sweet Orange Peel
20
g
FlameOut
Ginger
20
g
FlameOut

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

Saison Solera part 3
Saison
  • 21.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 75  min Boil Time
  • 1.040 OG
  • 1.007 FG
  • 21.4 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 2.2° SRM Color
  • 75% Efficiency
  • 4.2% ABV Alcohol
  • 129 per 12oz Calories
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