Menu Icon

Congratulations to Louis Thiery, winner of the 2016 BrewUnited Challenge! All score sheets are available in your admin area. If anything is missing, please use the contact link, and we will resolve it ASAP.

End of Saison

Please log in to review this recipe!

Share this recipe on reddit

Batch Size (gallons)12
Recipe typeAll Grain
Style25B. Saison
Original Gravity1.057
Final Gravity1.003
ABV7.09% (basic)   /   7.08% (advanced)       [what's this?]
Color7 SRM
Boil Time60 min

YeastArray Array (French Saison)
Array Array (Saison Blend)
Array Array (Saison Brasserie)

Pilsner Malt (Avangard)14 lbs63.3%1.7
Vienna Malt (Avangard)5 lbs22.6%3
Sugar, Table (Sucrose)2 lbs9%1
Caramunich III (Weyermann)1 lb 2 oz5.1%71

Magnum (Boil)1 oz6014%0
Hallertauer (Boil)2 oz154.8%0
Hallertauer (Boil)2 oz04.8%0

Directions17 gallons of distilled water
3/4 tsp phosphoric acid
1 tsp calcium chloride

Mashed at 148 degrees for 75 minutes. 

Boiled 60 minutes

Did not use an airlock. Crimped sanitized foil over neck of the carboy. Set fermentation chamber at 63 degrees for 3 days. Then set temperature of fermentation chamber to 68 degrees for 4 days. Then set chamber temperature to 75 degrees to finish out fermentation. Added airlock after 10 days. 

This all grain Saison homebrew recipe was submitted by wickdawg.