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Share this recipe on redditBatch Size (gallons) | 11 |
Efficiency | 80% |
Recipe type | All Grain |
Style | 16C. Saison |
Original Gravity | 1.060 |
Final Gravity | 1.003 |
ABV | 7.48% (basic) / 7.48% (advanced) [what's this?] |
IBU | 35 |
Color | 5.1 SRM |
Boil Time | 60 min |
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Yeast | Danstar (Belle Saison)
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Fermentables | Name | Amt | Pct | SRM | MFB Pilsen | 20 lbs | 79.2% | 1.8 | Rye, Flaked (Briess) | 4 lbs | 15.8% | 4.6 | RedX (BestMälz) | 1 lb | 4% | 15.2284264 | Rice Hulls | 4 oz | 1% | 0 |
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Hops | Name | Amt | Time | Alpha | IBU | Hallertau Magnum (First Wort) | .81 oz | 60 | 0% | 17.5 | Saaz (Boil) | 3 oz | 20 | 4% | 10.5 | Saaz (Steep/whirlpool) | 1.41 oz | 20 | 4% | 2.5 | Hallertauer Hersbrucker (Steep/whirlpool) | 1.41 oz | 10 | 4% | 1.6 |
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Directions | Used a Hochkurz schedule - 60 minutes at 148F, 15 minutes at 158F and Mash Out for 10 minutes. Fly sparged.
I reduced the whirlpool temp to under 170F with a quick recirculation through chiller. Whirlpool pumped for 15 minutes, left to settle for 10. Knocked out to 85F (tap water is warm here in summer).
Temp was dropped to 66F for pitching
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Fermentation notes | Pitched 3 packages of Belle Saison, sprinkled this time onto the 11 gallons of wort at 66F. Allowed this to free rise in my freezer to 72F for 5 days, bumped temp to 76F to finish over 14 days. When gravity is stable, pull yeast (conical) and fine with gelatin and cold crash.
Lagered for two weeks at 34F. Pulled trub till beer was clear, racked and carbed with carbonation stone to 3 volumes.
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Tasting notes | The flaked rye comes through with complimentary spicy character that matches the Belle Saison contribution. Pitched at 66F and let this free rise to 74F. Fermented very dry, but the yeast and the mash schedule has left a nicely soft body. Color is pale, like a helles and the head stand is impressive (flaked rye?). I intentionally carbonated to 3 volumes using a carbonation stone. No fusels or alcohol heat, although the 7.5% ABV provides some sweetness. I really like this saison. Will play with some late roasts or caramels to bring in some deep color and nuance in future versions.
I added some lactic acid (2 ml) to one keg to get a more tart finish. Worked, but perhaps a sour wort process might make this better.
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Copy and paste the content below to reddit for a properly formatted recipe!
##w-rye-ly enebrium
Recipe by: mchrispen
Batch Size (gallons): 11
Efficiency: 80%
Recipe type: All Grain
Original Gravity: 1.060
Final Gravity: 1.003
ABV: 7.48%
IBU: 35
Color: 5.1 SRM
Boil Time: 60 min
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**Yeast**
* Danstar (Belle Saison)
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**Fermentables**
* 20 lbs MFB Pilsen (79.2%)
* 4 lbs Rye, Flaked (Briess) (15.8%)
* 1 lb RedX (BestMälz) (4%)
* 4 oz Rice Hulls (1%)
----------------------------------
**Hops**
* .81 oz Hallertau Magnum, 17.5 IBU @ 60 min (First Wort) - 0% AA
* 3 oz Saaz, 10.5 IBU @ 20 min (Boil) - 4% AA
* 1.41 oz Saaz, 2.5 IBU @ 20 min (Steep/whirlpool) - 4% AA
* 1.41 oz Hallertauer Hersbrucker, 1.6 IBU @ 10 min (Steep/whirlpool) - 4% AA
----------------------------------
**Directions:** Used a Hochkurz schedule - 60 minutes at 148F, 15 minutes at 158F and Mash Out for 10 minutes. Fly sparged.
I reduced the whirlpool temp to under 170F with a quick recirculation through chiller. Whirlpool pumped for 15 minutes, left to settle for 10. Knocked out to 85F (tap water is warm here in summer).
Temp was dropped to 66F for pitching
----------------------------------
**Fermentation Notes:** Pitched 3 packages of Belle Saison, sprinkled this time onto the 11 gallons of wort at 66F. Allowed this to free rise in my freezer to 72F for 5 days, bumped temp to 76F to finish over 14 days. When gravity is stable, pull yeast (conical) and fine with gelatin and cold crash.
Lagered for two weeks at 34F. Pulled trub till beer was clear, racked and carbed with carbonation stone to 3 volumes.
----------------------------------
**Tasting Notes:** The flaked rye comes through with complimentary spicy character that matches the Belle Saison contribution. Pitched at 66F and let this free rise to 74F. Fermented very dry, but the yeast and the mash schedule has left a nicely soft body. Color is pale, like a helles and the head stand is impressive (flaked rye?). I intentionally carbonated to 3 volumes using a carbonation stone. No fusels or alcohol heat, although the 7.5% ABV provides some sweetness. I really like this saison. Will play with some late roasts or caramels to bring in some deep color and nuance in future versions.
I added some lactic acid (2 ml) to one keg to get a more tart finish. Worked, but perhaps a sour wort process might make this better.
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This all grain Saison homebrew recipe was submitted by mchrispen.