Orange Saison

Made 1 batch of this last July, it lasted until the final BBQ in October and was probably the finest pint I’ve made last year. I did a lot of reading about brewing over the christmas period and have honed my craft a little since this, but I’d still wager this will be a cracking pint when I make it again in June…

Title: Autumn Saison
Author: ElChem

Brew Method: All Grain
Style Name: Saison
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 28.5 liters
Boil Gravity: 1.043
Efficiency: 65% (brew house)

STATS:
Original Gravity: 1.053
Final Gravity: 1.011
ABV (standard): 5.49%
IBU (tinseth): 32.17
SRM (morey): 9.63

FERMENTABLES:
1 kg – German – Munich Light (16.7%)
2 kg – German – Munich Dark (33.3%)
3 kg – German – Pilsner (50%)

HOPS:
35 g – East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 90 min, IBU: 20.03
25 g – Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 30 min, IBU: 7.19
15 g – Saaz, Type: Leaf/Whole, AA: 3.5, Use: Boil for 10 min, IBU: 2.04
15 g – East Kent Goldings, Type: Leaf/Whole, AA: 5, Use: Boil for 10 min, IBU: 2.91

MASH GUIDELINES:
1) Sparge, Temp: 67 C, Time: 60 min, Amount: 17.5 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
60 g – Fresh Valencia Orange Peel, Type: Flavor, Use: Primary

YEAST:
Wyeast – Belgian Saison 3724
Starter: No
Form: Liquid
Attenuation (avg): 78%
Flocculation: Low
Optimum Temp: 21.11 – 35 C
Fermentation Temp: 25 C

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