Saint John's Saison

A Homebrew Beer Recipe

Style (BJCP): 
19D. Belgian And French Ale - Saison
Extract Ingredients: 

6.6 lbs. Pilsen LME
1.8 lbs Belgian Pilsner Malt
1 lbs Caramunich Malt
.5 lbs White Wheat Malt
.5 lbs Vienna Malt

1 oz Styrian Golding @ 60 Min
.5 oz Styrian Golding @ 45 Min
.5 oz Styrian Golding @ 30 Min
1 oz East Kent Golding @ 10 Min
1# Clear Belgian Candi Sugar @ 15 Min

1 Package of Safbrew T-58 -OR- Wyeast French Saison 3711 Yeast

Extract Instructions: 

Heat 4.5 quarts of water to 165F. Add grains to bag and steep for 40 minutes, holding temperature around 155F. Rinse (sparge) grains with about 3 quarts of water at 155F. Let drip and remove grains. Add water to increase volume to reach 3-4 gallons. Bring to boil. Turn off heat while you add half of the liquid malt extract (LME), and stir until dissolved. Return to boil Start 60 minute timer. Add hops according to schedule above. At 15 minutes before end of boil, add the rest of the LME and the Belgian Candi Sugar (turning off burner until dissolved to avoid scorching).

Cool to 75F and pour into fermenter. Add clean, cool water to bring volume to 5 gallons. Aerate and pitch yeast. When fermentation is complete, rack into secondary for another week to age (optional). Bottle following normal bottling procedure.

All Grain Ingredients: 

10.6 lbs Belgian Pilsner Malt
1 lbs Caramunich Malt
.5 lbs White Wheat Malt
.5 lbs Vienna Malt

1 oz Styrian Golding @ 60 Min
.5 oz Styrian Golding @ 45 Min
.5 oz Styrian Golding @ 30 Min
1 oz East Kent Golding @ 10 Min
1# Clear Belgian Candi Sugar @ 15 Min

1 Package of Wyeast French Saison 3711 Yeast

All Grain Instructions: 

Mash for 90 minutes at 150 degress.

Volume in US Gallons: 
5.00gal
Final Gravity: 
1.01
Original Gravity: 
1.07
SRM (color): 
3
IBU: 
34
Official HBX Recipe: 
Yes
Rating: 
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