French Saison
Beer Recipe
| Recipe Name: | French Saison - gmac |
| Style: | Saison |
| Mash: | All-grain |
| Volume: | 5 gal US |
| OG: | 1.060 |
| FG: | 1.002 |
| % Alc: | 6.8 |
| IBU: | Approx 20 |
| SRM: | Approx 7 (fairly light) |
| Description of this Beer |
| Maybe not a perfect example of the style but we really enjoy this on hot summer days on the patio. The spices are subtle but present and help contribute to the overall flavour of the beer |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
7.5 lbs Weyermann Pilsner 2.5 lbs Weyermann Munich II 1 lb white sugar Based on 75% efficiency. |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
|
50 g East Kent Goldings @ 60 mins 25 g East Kent Goldings @ 15 mins 30 g Willamette @ flameout |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
|
1 TBSP Indian coriander - ground @ 5 mins 4 g Fresh ginger root - minced @ 5 mins 15 Peppercorns @ 5 mins Zest of 1/3 to 1/2 red grapefruit 1/2 tsp Irish Moss @ 15 mins |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| Wyeast 3711 French Saison in 2 L starter | 2L starter |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
|
Mash at 150 for 60 mins. Boil for 90 mins - adjust water volume accordingly for your system. Beer was kegged at approx 2.5 to 3 vol of CO2. Very nice when highly effervescent. |