Saison Recipe - Saison. John Finch

Recipe Info

Recipe Image

Saison. John Finch

by on
All Grain
17 Liter(s)
22 Liter(s)
60 min
75%
Brew No.16 Do again. Yes. MM kit. - 8.5/10 - 6.4% Recipe target - OG 1047 FG 1008 5.2% OG 1049. FG 1000. (yes 1000) 6.4% Attenuation - 100% (really?) Noters: Dry yeast was a good Saison flavour. Brewmaster fermented. Hop pellets clogged fermenter badly, used muslin bags, not good. Think the ferment temp below is wrong. Should be 26-32C? On my Google search. Got zero orange flavour. Suggest more oranges.

Fermentables

100% - BestMaltz Pilsner
4
33
0
Mash

Hops

Centennial
20
Pellet
Boil
60 min(s)
10.5
31.7
Saaz
40
Pellet
Boil
30 min(s)
3.8
17.7
Cascade
50
Pellet
Boil
5 min(s)
5.8
8.7

Yeast

Mangrove Jacks French Saison
99%

Other Stuff

Coriander
20
g
Boil
Pepper Corns
2
g
Boil
Zest of Orange (no pith)
1
each
Boil

Mash Steps

Mash-Out
Direct Heat
75
60 min

Special Instructions

1.
Take yeast out of fridge
2.
ChemSan Sanitiser (10ml per 5 litres) (70ML - 35Lt) - Fermenter, tubes, air lock.
3.
Water to Mash kettle. 12Lt
4.
Water to Sparge Kettle 17Lt
5.
Camden tablets to Both - 2.6 to Mash, 3.7 to Sparge. (5 Tabs per 23Lt)
6.
AMS to both - 10.5ml to Mash Kettle - 15ml to Sparge Kettle (22ml per 25Lt)
7.
DWB to mash kettle only 6.2g (13g per 25Lt)
8.
-----------------------------------------------------------------------------------------------------------------
9.
Set mash kettle to 69C
10.
Add mash bag.
11.
Add mash. Temperature 65C - Mash for 60 mins. Mash out 75C last 10 mins
12.
Set sparge water temperature to 77C
13.
------------------------------------------------------------------------------------------------------------------
14.
Turn off mash kettle
15.
Volaut
16.
Drain wort into bucket
17.
Add sparge
18.
Leave for 20 mins to rest
19.
Add sparge liquor to wort - Discard mash
20.
Add total liquor back into mash kettle - Boil for 60 mins
21.
60 mins - 20g Centennial
22.
30 mins - 40g Saaz
23.
5 mins - 50g Cascade
24.
5 mins - 2g Peppercorns
25.
5 mins - 20g Coriander seeds
26.
5 mins - Orange zest
27.
Turn off Kettle.
28.
Cool wort to yeast pitch 26-32C (pretty high)
29.
Hydrometer reading - OG 1049
30.
Store fermenter at 20-30C
31.
------------------------------------------------------------------------------------------------------------------
32.
Chemipro. Warm Water (4g/1Lr) (140g - 35Lt) Bottles. Syphon Tube and tap.
33.
Clean Mash tun to fermenter tube. Spare fermentation drub container. Black stoppers. Airlock.
34.
Sugar - 17Lt beer/34 bottles - 146g sugar - 170ml water - 5ml per bottle
35.
ChemSan Sanitiser (30ML - 15Lt) (60ml per 30Lt) - Syphon Tube & tap, caps, bottle machine.
36.
www.brewuk.co.uk/priming_sugar
37.
Hydrometer reading - OG 1000
38.
www.brewersfriend.com/abv-calculator

Tasting Notes (0)

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Recipe Facts

Saison. John Finch
Saison
  • 17.00 Gallons Liters Batch Size
  • 22.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.049 OG
  • 1.000 FG
  • 58.1 IBU (tinseth) Bitterness
  • 1.20 BG:GU
  • 0.0° SRM Color
  • 75% Efficiency
  • 6.2% ABV Alcohol
  • 156 per 12oz Calories
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