BrewBlog: Saison 13
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
6.50 pounds 64.2% of grist
1.50 pounds 14.8% of grist
1.50 pounds 14.8% of grist
0.25 pounds 2.5% of grist
0.25 pounds 2.5% of grist
0.13 pounds 1.2% of grist
10.13 pounds 100% of grist
Non-Fermentables
1 gm Grains of Paradise @ 15 minutes  
4 gm Coriander Seed @ 15 minutes  
3 gm Sweet Orange Peel @ 15 minutes  
3 pods Cardamom @ 15 minutes  
Reference
Hops
0.50 ounces 3.9% Pellets @ 75 minutes
Type: Bittering
Use: First Wort
2 AAUs
0.50 ounces 4.6% Pellets @ 75 minutes
Type: Bittering
Use: First Wort
2.3 AAUs
0.50 ounces 3.9% Pellets @ 15 minutes
Type: Flavor
Use: Aroma
2 AAUs
0.50 ounces 4.6% Pellets @ 15 minutes
Type: Flavor
Use: Aroma
2.3 AAUs
0.50 ounces 3.9% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
2 AAUs
0.50 ounces 4.6% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
2 AAUs
3.00 ounces Total Hop Weight 12.8 AAUs
Reference
Yeast
Name: French Saison
Manufacturer: Wyeast
Product ID: 3711
Type: Ale
Flocculation: Low
Attenuation: 77-83%
Alcohol Tolerance: High
Temperature Range: 65–77°F
Amount: 50 ml
Procedure

Infusion mash at 149 deg F x 60 min

1 tea CaCl2 to mash

1:4 Tap to Reverse Osmosis water ratio

Fermentation
Primary: 7 days @ 63° F
Tasting Reviews
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