Batch 118 – The Funky Season

Inspired by Mike Tonsmiere’s Saison ‘Merican.

Recipe

Style – Saison
OG/FG 50/0
IBU 21
ABV 6,6 %
Vol 21 L

Mash

3,24 kg (70 %) Pilsner malt
0,84 kg (17 %) Rye malt
0,25 kg (5 %) Naked Oats malt
0,10 kg (2 %) Acidulated malt

75 min @ 65 degrees C for 27 liters of wort @ SG 1,031

Boil

90 minutes

11,9 g/21,2 IBU Magnum for 60 min
30 g/0 IBU Citra for a 30 min hopstand below 80 degrees
30 g/0 IBU Mosaic for a 30 min hopstand below 80 degrees
20 g/0 IBU Tahoma for a 30 min hopstand below 80 degrees

Chill to 21 degrees C

Ferment

Yeast Bay’s Saison Blend
Wyeast WLP650 Brettanomyces Bruxellensis
0,49 kg (10 %) sugar

Start fermentaton at 21 degrees and raise to 25 degrees over a couple of days and dryhop accordingly:
30 g Citra for 6 days
30 g Mosaic for 6 days
15 g Tahoma for 6 days

30 g Citra for 3 days
30 g Mosaic for 3 days
15 g Tahoma for 3 days

Packaging & Carbonation

For a saison I suggest bottle conditioning for 2,8 – 3 volumes of CO2.


 

 

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