Description

This is a Community Recipe created by pboxall_brew

(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.)

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Ingredients Included

BESTMALZ Pilsner (680 grams)
Weyermann CaraMunich Type 2 (113 grams)
Simpsons Aromatic Malt (227 grams)
Crisp German Pilsen Malt (340 grams)
Simpsons Crystal T50 (227 grams)
Celeia (Styrian Goldings) Pellets (15 grams)
Sorachi Ace Pellets (15 grams)
Wyeast 3711 French Saison.  (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Specialty Saison
Batch Size: 23 litre
Original Gravity: 1.077
Final Gravity: 1.013
ABV %: 8.4
IBU: 23.3

THE MASH
Temperature °C: 74
Length (mins): 60
Out temp °C: 80
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

60mins add 15g Sorachi Hops
40mins add spices (grains of paradise 3g, coriander seeds 10g, fresh sliced galangal 65g) NOT INCLUDED

Secondary additions and timing:

50min add 15g Styrian Goldings

Yeast: Wyeast French Saison (Wyeast 3711 French Saison.)
Fermentation temperature/steps: Keep in dark place at room temperature

Comments:

Grains:
–          1.5lbs Belgian Pilsner
–          12oz German Wheat
–          12oz Aromatic wheat
–          8oz special roast (Lovibond 50)
–          4oz caramunich malt
Hops Pellets:
–          Sorachi
–          Stryian Goldings
Malt:
–          Pilsen Light Liquid Malt
Spices:
–          Grains of Paradise (toasted)
–          Coriander seeds Whole (toasted)
–          Galangal / Ginger

W yeast French Saison
–          3 gallons water = heated to 165 F / 73.8889 C
–          Add grains to muslin sack, dip into water in and out and steep for 1 hour maintaining the temperature (check every 10 mins
–          Sanitize Carboid (fermentation station)
–          Once steeped lift sack out of water, do not squeeze, use 4 cups of hot water and pour over the grains to wash out any left over flavour.
–          Discard the grains and bring the liquid to a boil
–          Adding 5lb Pilsen Light liquid malt extract known as the wort
–          Once at a boil set timer for 1 hour
–          And add 1/2oz of sirachy hops
–          When you upto 40mins add spices wrapped in a muslin cloth:
o   3g grains of paradise
o   10g coriander seeds
o   65g fresh peeled and slice galangal (or ginger if not available)
–          At 50mins
–          Add ½ oz esterian goldings hops
–          At 1 hour mark, put pot into an ice bath and cool mix down to 80 F / 26.6 C
o   Before adding the yeast
o   Do not let anything touch the wort at this stage that hasn’t been sanatized
–          Once the wort has reached 80 F / 26.6 C
o   Funnel into the fermentation station using sanatized funnel
o   Top up with filtered water to reach the 5 gallon mark
o   Gravity should be around 1.050 at this stage
–          Sanitize yeast bag and scissors cut open and add to the beer
–          Pop the bunge air lock and stopper into the top of the fermentation station
–          Leave to ferment at room temperature in a dark area for 14 days
o   No sunlight at all
§  After first few days the air lock should be bubbling
§  Foamy head on the surface of the beer
§  And at the bottom the yeast doing its thing caking in gases and other fancy stuff
–          After 14 days you should hit a gravity of 1.009

For Bottling
–          Sanatize all your bottles, caps and capper
–          Prime all bottles with Priming sugar, 4 to 5 tabs per bottle (conditioning tablets)
–          Input the sanitized auto syphon and bottle filler
o   Input carefully DO NOT TOUCH THE BOTTOM
–          Carefully pump the beer through the syphon and press down of the bottom of the beer bottle to start filling
–          Fill to the top and pull the syphon out, the water displacement should settle to and even distribution
–          Repeat with all bottle then cap the bottles using a bottle capper
–          Place all filled bottle into a box (incase one explodes)
–  Move back to the dark place at room temp, and condition for 3 weeks
–          After 3 weeks, place bottle into a cool fridge (2-3 C) for at least 24 hours
–          After 24 hours open and enjoy

For Kegging
Dispense into your keg and carb at 8 PSI for 2-3 days.
Once carbed dispence at anything between 8-12psi