Saison Quattro (All Grain) 5 US Gallons

Saison Quattro
(All Grain) 5 US Gallons

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This Homebrew Recipe was added by Zythos on October 14, 1997 at 03:26:38:

Brewing Method: All Grain
Yeast: Yeast Lab A08 Trappist Ale
Yeast Starter: 1 Quart
Batch Size: 5 US Gallons
Original Gravity: 1.073
Final Gravity: 1.018
Alcohol Content: 7.1 %
Total Grains: 13.06 lb grain, 1.1 lb sugar
Color: 11.6
Extract Efficiency: 68 %
Hop IBU's: 32.2
Boiling Time: 90 minutes
Primary Fermentation: 1 week in glass at 65F
Secondary Fermentation: 3 weeks in glass at 65F
Additional Fermentation: 4 months at cellar temp

Grain Bill:

9.5 lb DWC Belgian Pils
2.0 lb Weyermann German Light Munich
1.0 lb DWC CaraPils
0.5 lb Flaked Wheat
1.0 oz DWC Belgian Special B
1.1 lb Brewferm Clear Belgian Candi Sugar

Hop Bill:

1.0 oz Styrian Goldings 3.5 AAU 90 min
1.0 oz Crystal 3.5 AAU 60 min
0.5 oz Ultra 2.9 AAU 0 min

Mash Schedule:

Mash at 124F for 30 min. Mash at 154 for 60 min. Mashout at 170F. Transfer 6.75 gallons to boil.

Brewers Notes:

Boil 90 min. Use hop pellets. Add 2 tsp of hydrated Irish moss at 20 min. Add 3/4 oz. of coriander at knock out. Force cool the wort to 65F. Transfer wort off of the trub to the carboy and aerate well. Prime with 4/5 cup of dextrose. Carbonate bottles at room temp for 10 days. Cellar for 4 months.