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Saison Decembre

Beer Recipe

Recipe Name:  Saison Decembre
Style:  Belgian Specialty
Mash: All-Grain
Volume:  10 gallons
OG:

 1.083
FG:  1.008
% Alc:  10
IBU:  28 (Rager)
SRM:  17

 

Description of this Beer
 A darker, more potent version of a saison in the French tradition. Fruity, chocolaty, and a bit dry.

 

Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
 
22.00 pounds 75.5% of grist
5.00 pounds 17.2% of grist
1.50 pounds 5.2% of grist
0.50 pounds 1.7% of grist
0.12 pounds 0.4% of grist

 

Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
 
1.00 ounces 12.1% Pellets @ 60 minutes 
Type: Bittering
Use: Boil		 12.1 AAUs
1.50 ounces 3.5% Leaf @ 20 minutes 
Type: Flavor
Use: Boil		 5.3 AAUs

 

Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
  2.00 pounds sucrose (Table Sugar) 

 

Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) Amount Pitched
 
Name: French Saison
Manufacturer: Wyeast
Product ID: 3711
Type: Ale
Flocculation: Low
Attenuation: 77-83%
Alcohol Tolerance: High
Temperature Range: 65–77°F
 

 

Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.
 

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.1 Efficiency: 80.3%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C