Specifications : No boil!
OG: 1.048-1.052 (At 70% efficiency)
CO2: 2.5-3.0 volumes
Mash temp: 150F
1) 0.8 lbs Pale Malt 2-row
2) 0.8 lbs Pilsner Malt
3) 0.5 lbs Rye Malt
4) 0.1 lbs Flaked Oats
1) 0.2 oz Nelson Sauvin (first wort hopping)
2) 0.2 oz Styrian Goldings (dry hopping)
1) 10 mL WLP565 Belgian Saison Yeast – primary
2) 10 mL WLP650 Brettanomyces Bruxellensis – secondary
1.75 oz Light Dried Malt Extract (DME) for bottle priming
Water (spring water):
0.75 gallons mash water
0.5 gallons sparge water|
Total water required: 1.25 gallons
- Heat 0.75 gallons of water to 162F in a large pot.
- Place bag of milled grains into the water and maintain a mash temperature of 150F for 60 minutes.
- In a separate pot, heat 0.50 gallons of sparge water to 175F.
- After mashing is complete, pull the bag of grains out of the water and place into a colander above the wort.
- Slowly pour the sparge water evenly over the grains. If the water calculations were correct, you should have 1.0 gallons of wort. If not, add more sparge water to get 1.0 gallons.
- Add 0.2 oz of Nelson Sauvin hops to the wort.
- Heat wort to 170F, maintain this temperature for 5 minutes.
- Cool wort to 70F.
- Pitch WLP656 Belgian Saison Yeast.
- Ramp up and maintain primary fermentation temperature to 85F for best Saison results
- After primary fermentation is complete (5-10 days), rack to secondary and pitch WLP650 Brett yeast.
- Secondary can take up to two months, maintain secondary temperature between 70F and 85F.
- 5-10 days before you bottle, add the 0.2 oz of Styrian Goldings dry hops.
- Place 1.0 cup of water in a pot, add 1.75 oz of DME
- Bring to a boil, for 5 minutes
- Cool down to 70F and place into bottling bucket
- Siphon Saison to bottling bucket, then bottle.