AG Farmhouse Saison

[studio1one]

You will have to excuse me, I suddenly decided it was time to start sharing some recipes that I have collected so forgive the sudden rush of postings.

This Saison recipe is very traditional and has that estery, peppery, fruity flavour that makes Saisons so great


Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: Yes
Batch Size : 21L
Original Gravity: 1.062
Final Gravity: 1.002
IBU: 36.3 IBU
Boiling Time (Minutes): 60 Min
Color: 7.5 SRM
Primary Fermentation (# of Days & Temp): 14 Days at 68 Degrees
Additional Fermentation: 14 days at room temp
Tasting Notes: Citrus and fruit phenols up front balance nicely with earthy hops, great mouthfeel

farmhouse Saison

BJCP Style and Style Guidelines:
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Batch Size 21L
Total Grain : 5,5KG
Anticipated OG: 1.062
Anticipated SRM: 7.5
Anticipated IBU: 36.3
Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Sugars:

3.8KG. Pilsner Malt(2-row)
680G White Wheat
220G. CaraMunich Malt
220G. Flaked Oats
500G. Orange Blossom Honey (added with 5 minutes left in the boil)

Hops/Spices:

15G. Sorachi Ace, 10.50%aa @FWH.
15G. EKG 4.75%aa @FWH.
15G. EKG, 4.75%aa @30 min.
30G. EKG, 4.75%aa @15 min.

1.5 tsp Black pepper, Fresh ground @5 min.

Yeast:

WYeast 3711 PC French Saison


Mash Schedule:
Mash Type: Single Step

Grain Lbs: 5kg
Water : 13.5L



Saccharification Rest Temp:65 degrees, 60 minutes (13.5L)
Mash-out Rest Temp: 92 degrees, 10 minutes (4.7L.)
Sparge Temp: 170 degrees, 10 minutes (13.2 gal est.)


Mash at 64 degrees for 60 minutes, then add your mash-out water and give it another 10 minutes, vorlauf and collect in boil kettle

After draining add your sparge water and give it a good stir and let it rest for 10 minutes, vorlauf and drain to the kettle.

Chill to 18 degrees, aerate well on the way to the fermenter and pitch the yeast starter, ferment at 68 degrees for 2 weeks, move the fermenter at that point to ambient room temp for another 2 weeks,

Rack to keg or bottle and carbonate


This is a delicious fruity Saison, perhaps would have been better posting it at the start of the summer, rather than the end but it is delicious none the less.

 

[zgoda]

Wyeast French Saison is superb yeast, and attenuates like crazy. No need to ramp temperature to 30c or add too much sugar. My saison fermented from 1.056 to 1.006 without any sugar, in 22-26c.

 

[studio1one]

Yeah, that stuff is crazily powerful and would ferment your socks out to 1.000 in a few days.

 

[RobWalker]

looks great, a few people making these lately on here! hope it's a cracker :thumb:

 

[DethApostle]

Do you know of anywhere with Sorachi Ace in stock at the moment?

DA

 

[studio1one]

not looked, I can tell you the AA if you want though