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Mike's Hoppy Saison

http://madfermentationist.blogspot.com/2009/11/hoppy-french-saison.html -- mash at 148F for 80 min. Pitch at 70 F and raise temp to 75F after a few days of fermentation.
Brewer
Brewer's Profile Image
anonymous
Beer Style
Saison
Recipe Type
All Grain
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malt and fermentables
% LB OZ Malt or Fermentable ppg °L
89% 8 0 German Two-row Pils 36 2
11% 1 0 Wheat Malt 39 2
8 0
Original Gravity
1.055
(1.049 to 1.057)
Final Gravity
1.010
(1.009 to 1.011)
Color
4° SRM / 7° EBC
(Yellow)
Mash Efficiency
85%

hops

use time oz variety form aa
boil 60 mins 1.25 Sterling pellet 6.3
boil 10 mins 2.0 Saaz pellet 3.5
boil 1 min 1.5 Saaz pellet 3.5
Bitterness
7.9 HBU
29.8 IBU
ƒ: Average
BU:GU
0.55

yeast
Wyeast French Saison (3711)
ale yeast in liquid form with low flocculation
Alcohol
6.0% A.B.V.
4.7% A.B.W.
Calories
180 per 12 oz.

misc
use time amount ingredient
boil 5 min 1 ounces Whirlfloc Tablet
boil 10 min 0.08 ounces Wyeast Nutrient
Units: U.S. Metric
comments
Something very clever (not to mention beery).

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