Our newly-minted homebrew club, The LAB (Lafayette Area Brewers) are tackling the Saison style this month so we are starting up a new recipe!! Heavily influenced by Jamil's recipes in Brewing Classic Styles and in BYO May-June 2012, I also added in a few pounds of rye malt to add a little spice to the brew. Sticking with my French-inspired climbing names for Belgians, we are calling this one Chamonix Saison as I have always wanted to go over to spend a season alpine climbing in "Cham"! Recipe after the break. Cheers!
Chamonix Saison
Saison (16 C)
Type: All Grain
Batch Size: 12.00 gal
Boil Size: 15.52 gal
Boil Time: 90 min
End of Boil Vol: 13.52 gal
Final Bottling Vol: 11.25 gal
Fermentation: Saison Ferment
Boil Size: 15.52 gal
Boil Time: 90 min
End of Boil Vol: 13.52 gal
Final Bottling Vol: 11.25 gal
Fermentation: Saison Ferment
Date: 22 Apr 2014
Brewer: Jim Parker
Asst Brewer:
Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 78.8 %
Taste Rating: 30.0
Brewer: Jim Parker
Asst Brewer:
Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 78.8 %
Taste Rating: 30.0
Taste Notes:
Prepare for Brewing
- Create a yeast starter with 2.00 l of wort
- Clean and Prepare Brewing Equipment
- Total Water Needed: 19.64 gal
Mash or Steep Grains
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 17 lbs 16.0 oz | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 1 | 64.3 % |
| 1 lbs 16.0 oz | Munich Malt - 20L (20.0 SRM) | Grain | 2 | 7.1 % |
| 1 lbs 16.0 oz | Rye Malt (4.7 SRM) | Grain | 3 | 7.1 % |
| 1 lbs 16.0 oz | Wheat Malt, Ger (2.0 SRM) | Grain | 4 | 7.1 % |
| 1 lbs 8.0 oz | Caramunich Malt (56.0 SRM) | Grain | 5 | 5.4 % |
| 8.0 oz | Acid Malt (3.0 SRM) | Grain | 6 | 1.8 % |
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 36.50 qt of water at 159.5 F | 147.0 F | 90 min |
- Fly sparge with 10.52 gal water at 168.0 F
- Add water to achieve boil volume of 15.52 gal
- Estimated pre-boil gravity is 1.053 SG
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 1 lbs 16.0 oz | Corn Sugar (Dextrose) (0.0 SRM) | Sugar | 7 | 7.1 % |
| 3.50 oz | Hallertauer Mittelfrueh [4.00 %] - Boil 60.0 min | Hop | 8 | 26.2 IBUs |
| 1.50 oz | Hallertauer Mittelfrueh [4.00 %] - Boil 0.0 min | Hop | 9 | 0.0 IBUs |
- Estimated Post Boil Vol: 13.52 gal and Est Post Boil Gravity: 1.063 SG
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 12.00 gal
Pitch Yeast and Measure Gravity and Volume
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 1.0 pkg | Belgian Saison Blend(White Labs #WLP568) [35.49 ml] | Yeast | 10 | - |
- Measure Actual Original Gravity _______ (Target: 1.063 SG)
- Measure Actual Batch Volume _______ (Target: 12.00 gal)
- Add water if needed to achieve final volume of 12.00 gal
Fermentation
- Primary Fermentation (14.00 days at 68.0 F ending at 80.0 F)
Dry Hop and Bottle/Keg
- Measure Final Gravity: _________ (Estimate: 1.010 SG)
- Date Bottled/Kegged: 06 May 2014 - Carbonation: Keg with 12.54 PSI
- Age beer for 30.00 days at 65.0 F
- 05 Jun 2014 - Drink and enjoy
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