Description

This is a Community Recipe created by rowangilmore

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

---

Ingredients Included

Weyermann® Vienna Malt (2400 grams)
Weyermann® Acidulated Malt (175 grams)
Dingemans Aromatic Malt (175 grams)
Dingemans CaraVienna (225 grams)
Simpsons Malts Imperial (75 grams)
Mandarina Bavaria Pellets (120 grams)
Magnum Pellets (6 grams)
OMEGA Yeast – OYL-500 – Saisonstein’s Monster. (1 packs)

---

Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Specialty Saison
Batch Size: 19L
Original Gravity: 1028
Final Gravity: 1006
ABV %: 2.8
IBU: 27

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 76
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

Magnum 6g @ 60mins
Mandarina Bavaria 40g @ 10mins

Mandarina Bavaria 40g whirlpool
Mandarina Bavaria 40g Dry hop

Secondary additions and timing:

Coriander Seed 15g @ 10 mins

Yeast: Saisonstein’s monster
Fermentation temperature/steps: 20C-24C

Comments:

A Belgian style table saison. Colour matched to Saison Dupont. Plenty of body to match the dryness, slight juiciness from the hops and bubblegum from the yeast.

Tons of depth and complexity despite the low ABV.

Modest water profile.

Works nicely with Saisonstein’s monster, experiment with other yeasts to bring out a more phenolic character.