Pinnah asked for my recipe, so I’m posting it here . .
Hack’s Saison
A ProMash Recipe Report
BJCP Style and Style Guidelines
16-C Belgian & French Ale, Saison
Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.75
Anticipated OG: 1.056 Plato: 13.69
Anticipated SRM: 6.3
Anticipated IBU: 30.2
Brewhouse Efficiency: 72 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
70.3 16.00 lbs. Pale Malt(2-row) Belgium 1.037 3
8.8 2.00 lbs. Pale Malt(6-row) America 1.035 2
6.6 1.50 lbs. CaraVienne Malt Belgium 1.034 22
4.4 1.00 lbs. Orange Blossom Honey 1.042 0
4.4 1.00 lbs. Rye Malt America 1.030 4
4.4 1.00 lbs. Wheat Malt Belgium 1.038 2
1.1 0.25 lbs. Sauer(acid) Malt 1.035 2
Hops
Amount Name Form Alpha IBU Boil Time
1.25 oz. Sorachi Pellet 10.90 26.6 45 min.
1.00 oz. Strisselspalt Pellet 1.80 0.7 5 min.
0.75 oz. Sorachi Pellet 10.90 3.0 5 min.
Extras
Amount Name Type Time
1.00 Unit(s)Whirlfloc Fining 15 Min.(boil)
0.75 Oz Corriander Seed Spice 10 Min.(boil)
0.10 Oz Peppercorn Melange Spice 10 Min.(boil)
0.50 Oz Bitter Orange Peel Spice 5 Min.(boil)
Yeast
WYeast 3711 French Saison/ Fermentis T-58
Mash Schedule
Mash Type: Single Step
Grain Lbs: 21.75
Water Qts: 34.00 - Before Additional Infusions
Water Gal: 8.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.56 - Before Additional Infusions
Saccharification Rest Temp : 146 Time: 60
Sparge Temp : 168 Time: 20
