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French Saison

Category: 19 – Belgian and French Ale
Brewers: Mandy Naglich and Wesley Carmichael

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
3 gal 90 min 58.7 IBUs 8.4 SRM 1.061 1.013 6.4 %
Actuals 1.061 1.002 7.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 25 B 1.048 - 1.065 1.002 - 1.008 20 - 35 5 - 22 2.8 - 3.5 3.5 - 9.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 5 lbs 61.79
Oats, Flaked 1 lbs 12.36
Wheat, Flaked 1 lbs 12.36
Vienna Malt 8 oz 6.18
Caramel/Crystal Malt - 80L 5 oz 3.86
Acid Malt 4.48 oz 3.46

Hops

Name Amount Time Use Form Alpha %
Magnum 0.6 oz 90 min Boil Pellet 12
Styrian Goldings 1 oz 10 min Aroma Pellet 5.5
Czech Saaz 0.5 oz 10 min Aroma Pellet 3.5

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 10 min Boil Fining
Yeast Nutrient 0.50 tsp 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
French Saison (3711) Wyeast Labs 80% 65°F - 77°F

Mash

Step Temperature Time
Dough In 102°F 15 min
Beta 148°F 60 min
Alpha 154°F 30 min
Mash Out 175°F 15 min

Notes

Whirlpool Sytrian Golding and Saaz for 10 minutes at 185ºF. Pitch yeast at 70ºF and raise to 77ºF over 4 days, then hold at 77ºF for another week.

Water: NYC water treated w/ campden, 3 g CaCl, and 2g MgSO4. Prime w/ cane sugar to 3 vol CO2.

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