End of Saison
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Batch Size (gallons) | 12 | ||||||||||||||||||||
Efficiency | 72% | ||||||||||||||||||||
Recipe type | All Grain | ||||||||||||||||||||
Style | 25B. Saison | ||||||||||||||||||||
Original Gravity | 1.057 | ||||||||||||||||||||
Final Gravity | 1.003 | ||||||||||||||||||||
ABV | 7.09% (basic) / 7.08% (advanced) [what's this?] | ||||||||||||||||||||
IBU | 23.4 | ||||||||||||||||||||
Color | 7 SRM | ||||||||||||||||||||
Boil Time | 60 min | ||||||||||||||||||||
Yeast | Array Array (Saison Brasserie) Array Array (Saison Blend) Array Array (French Saison) | ||||||||||||||||||||
Fermentables |
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Hops |
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Directions | 17 gallons of distilled water 3/4 tsp phosphoric acid 1 tsp calcium chloride Mashed at 148 degrees for 75 minutes. Boiled 60 minutes | ||||||||||||||||||||
Fermentation notes | 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.