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Benediction, Saison I

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Batch Size (gallons)10.5
Recipe typeAll Grain
Style16C. Saison
Original Gravity1.048
Final Gravity1.006
ABV5.51% (basic)   /   5.49% (advanced)       [what's this?]
Color8 SRM
Boil Time60 min

YeastDanstar (Belle Saison)

Two-Row Pale Malt15 lbs73.4%3
Wheat, Torrified3 lbs14.7%1.7
Aromatic Malt1 lb4.9%26
Cara-Pils/Dextrine 11.04 oz3.4%2
Acid Malt 8 oz2.4%3
Special B Malt 4 oz1.2%180

Magnum (Boil).78 oz6014%20.6
Tettnang (Steep/whirlpool).99 oz204.5%2.3

DirectionsAdjust acid malt accordingly to achieve 5.2/5.3 mash pH.

Alternatively, FWH with Tettnang (just enough to add about 10 IBU) and reduce the Magnum addition at 60 by half.

For a spicy saison, start at 68F and let free rise to mid 70's through primary fermentation. Should hit final gravity quickly.

Let this sit for at least 2 weeks on the cake. This will moderate the spicy phenols and allow a little bit of esters come back into play. 

Optional / Dry Hop with Saaz or Tettnanger for 3 days.

Optional / Tincture spice with cracked peppercorns, coriander and bitter orange. Go subtle to support the spicy yeast character.

Adjust final beer to taste with lactic acid... lower acidity will brighten the flavors.

Recipe Awards
Award Winning Recipe! 42,45 - Dixie Cup 38, 41 - Inquisition, Gold, Runner Up BOS

This all grain Saison homebrew recipe was submitted by mchrispen.