Benediction, Saison I
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Batch Size (gallons) | 10.5 | ||||||||||||||||||||||||||||
Efficiency | 70% | ||||||||||||||||||||||||||||
Recipe type | All Grain | ||||||||||||||||||||||||||||
Style | 16C. Saison | ||||||||||||||||||||||||||||
Original Gravity | 1.048 | ||||||||||||||||||||||||||||
Final Gravity | 1.006 | ||||||||||||||||||||||||||||
ABV | 5.51% (basic) / 5.49% (advanced) [what's this?] | ||||||||||||||||||||||||||||
IBU | 27.4 | ||||||||||||||||||||||||||||
Color | 8 SRM | ||||||||||||||||||||||||||||
Boil Time | 60 min | ||||||||||||||||||||||||||||
Yeast | Danstar (Belle Saison) | ||||||||||||||||||||||||||||
Fermentables |
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Hops |
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Directions | Adjust 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. | ||||||||||||||||||||||||||||
Fermentation notes | 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
42,45 - Dixie Cup 38, 41 - Inquisition, Gold, Runner Up BOS
This all grain Saison homebrew recipe was submitted by mchrispen.