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Recipe by sroswald Saison (pale) (standard) Extract 5.50 Gallon Batch 2.75 Gallon Boil 60 Minute Boil Created 3/10/2019 Updated 3/10/2019 No Reviews Comments

1.043

OG

1.008

FG

4.6%

ABV

31

IBU

3

SRM

 

 

Notes

A clone of John Palmers' Battre L'oie Saison with some adjustments.

Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of the boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.
Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).

Pitch yeast when the temperature reaches 62° F (17° C).

Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).

Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).

Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.

Fermentables

Amount Fermentable Use %
3.00 lb Wheat Dry Malt Extract (US) Boil 50.00%
3.00 lb Wheat Dry Malt Extract (US) Steep 50.00%

Hops

Amount Hop Use Time AA IBU
1.00 oz Challenger - Pellet Boil 60 Minute(s) 8.1% 24.57
1.00 oz Centennial - Pellet Whirlpool 15 Minute(s) 10.8% 6.53

Yeast

Name Attenuation
White Labs WLP566 Saison II Ale Liquid Yeast 78% - 85%

Other

Name Amount Use Time
Grains of Paradise (Paradise Seeds) 1.00 each Boil 10 Minute(s)
Lemon Grass 2.50 oz Boil 10 Minute(s)
Coriander Seeds 1.00 oz Boil 10 Minute(s)

Fermentation Schedule

Temperature Time
62 F 8 Day(s)
68 F 12 Day(s)

Target Water Profile

Ca+2 Mg+2 Na+ Cl- SO42- HCO3-
75 10 5 100 100 0

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