Abolitionist Ale Works’ Shenandoah Saison clone

Abolitionist Ale Works’ Shenandoah Saison clone

(5 gallons/19 L, all-grain)
OG = 1.049  FG = 1.006
IBU = 22  SRM = 4  ABV = 5.6%

Ingredients
7.6 lbs. (3.4 kg) Pilsner malt
1.5 lbs. (0.68 kg) Munich malt (10 °L)
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Czech Saaz hops (at 190 °F/88 °C)
2 oz. (57 g) Mandarina Bavaria hops (at 190 °F/88 °C)
BSI S-26 Farmhouse Ale, Wyeast 3726 (Farmhouse Ale), Omega OYL-042 (Belgian Saison II), or Imperial B56 (Rustic) yeast
3⁄4 cup corn sugar (if priming)

*Note Brewing Science Institute (BSI) yeasts are not sold in homebrew sizes, but it is what Abolitionist uses. If you can’t get your hands on it, the other strains should be suitable alternatives.

Step by Step
Mash in with 2.75 gallons (10.4 L) of 162 °F (72 °C) strike water to achieve a rest temperature of 150 °F (65.5 °C). Hold at this temperature for 60 minutes.

Sparge with water at 170 °F (77 °C) and collect about 5 gallons (19 L) of wort. This is a no-boil recipe, so no need to account for boil-off. Once 5 gallons (19 L) of wort has been collected, heat wort to 190 °F (88 °C) before adding 2 oz. (57 g) Czech Saaz hops and 2 oz. (57 g) Mandarina Bavaria hops. Stir the wort vigorously to create a whirlpool and then cover and let rest for 20 minutes.

Chill wort to approximately 85 °F (29 °C) and pitch yeast. Ferment warm, at around 92 °F (33 °C). Abolitionist recommends covering the fermenter with foil instead of using an airlock. Allow to ferment for up to six weeks to ensure complete attenuation.

Package and carbonate to 2.5–3 volumes of CO₂.

Abolitionist Ale Works’ Shenandoah Saison clone

(5 gallons/19 L, extract only) 
OG = 1.049  FG = 1.006
IBU = 22  SRM = 4  ABV = 5.6%

Ingredients 
4 lbs (1.8 kg) Pilsner dried malt extract 
14 oz. (400 g) Munich dried malt extract 
9 oz. (255 g) wheat dried malt extract
2 oz. (57 g) Czech Saaz hops (at 190 °F/88 °C)
2 oz. (57 g) Mandarina Bavaria hops (at 190 °F/88 °C)
BSI S-26 Farmhouse Ale, Wyeast 3726 (Farmhouse Ale), Omega OYL-042 (Belgian Saison II), or Imperial B56 (Rustic) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 5 gallons (19 L) of water in your brew pot up to 190 °F (88 °C). Turn off heat and stir in the malt extracts and all of the hops. Stir the wort vigorously to create a whirlpool and then cover and let rest for 20 minutes.

Chill wort to approximately 85 °F (29 °C) and pitch yeast. Ferment warm, at around 92 °F (33 °C). Abolitionist recommends covering the fermenter with foil instead of using an airlock. Allow to ferment for up to six weeks to ensure complete attenuation.

Package and carbonate to 2.5–3 volumes of CO₂.