Saizon (All Grain) 5 gallons

Saizon
(All Grain) 5 gallons

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This Homebrew Recipe was added by Marc Gaspard on October 28, 19100 at 21:50:32:
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Brewing Method: All Grain
Yeast: Wyeast Saizon
Yeast Starter: 1 Qt.
Batch Size: 5 gallons
Original Gravity: 1.054
Final Gravity: 1.004
Alcohol Content: 6.5 %
Total Grains: 10 Lbs.
Color: 5-8
Extract Efficiency: 75 %
Hop IBU's: 34.7
Boiling Time: 90 minutes
Primary Fermentation: 2 weeks @ 76°F
Secondary Fermentation: 2 months @ 67°F
Additional Fermentation:

Grain Bill:

9 Lbs. Budvar pilsner malt
.75 Lb. Weisheimer Vienna
.25 Lb. DWC wheat malt
1 Lb. Light Brown Sugar
1 tsp. NaCl (1/2 in mash, 1/2 in sparge water)
1 tsp. CaCl (same)

Hop Bill:

1 oz. Golden Hops (6.6% AAU) [90 minutes]
1 oz. Spalt hops (3.5% AAU) [20 minutes]
1 oz. Hallertau hops (4.0% AAU) [10 minutes]
½ oz. Tettnang hops (7.5% AAU) dry hopping in secondary

Mash Schedule:

Mash in malts with 2 gals. of water @ 145°F, let come down to 130-132°F (hit 156°F), hold for 15-20 minutes. During this time bring another 2 gals. of water to 165-168°F. Take approx. 2-3 big cups of mash and add to new water. Let it come down to 158°F and hold 15-20 minutes. Then bring to boil for 15-20 minutes. Add this back to main mash and stabilize at 147-150°F. Hold for 1 hour. PERFORM IODINE TEST TO CHECK FOR STARCH CONVERSION. Increase to 167°F and hold for 10 minutes. Sparge with 4 gallons 167°f water to collect 6+ gallons of wort.

Brewers Notes:

I used a sort of combined step-infusion/decoction mas, mainly because I didn't know what the hell I was doing, but I'll do it again because it created a nice malty background for the spicyness of the yeast and hops. I would recommend in the future to substitute clear Belgian candi sugar for the light brown dugar and possibly WhiteLabs or Pitch5 Saizon yeast, although I was very pleased wth the performance of the Wyeast.