saison recipe clone

Dusty Blonde Lulu (Saison)

BIAB - Ale recipes

Saisons are sensuous farmhouse ales that are to be lusted over. Playful and fruity in the aroma and flavor. Lots of spice with a medium bitterness. With a touch of honey in this recipe expect a semi-dry finish that will leave you wanting more and more.

20 Litre Batch
BIAB – All Grain
Est ABV: 6.7%french saison
Est IBU’s: 22
Est SG: 1.060
Est FG: 1.009

MALTS FOR THE MASH:
4.00 kg German Pilsner
600g Wheat
200g Munich
200g Vienna
100g Gladfields Sour Grapes or Aciduated malt
300g Honey

Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot making a final boil volume of approximately 26 litres.

HOPS FOR THE BOIL:
25g Saaz 4.0%
(Boil for 60min)
25g Styrian Goldings 5.4%,
(Boil for 20min)
1 tsp Irish Moss, Whirlfloc, or BrewBrite – (Boil for 15min)
300g Honey at 0min boil (Flameout)

FERMENTATION:
Cool the wort and start fermentation as close as possible to 22°C, preferably with Wyeast – 3711 French Saison Yeast. (Alternatives include WY3724, Belle Saison, MJ M27, and Safale T-58) Ferment at ambient temperature up to 30°C

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