Hoppy Saison Recipe
Hoppy Saison, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.004
IBU = 51 SRM = 4 ABV = 7.2%
Ingredients
6 lbs. (2.7 kg) Belgian Pilsner malt
4 lbs. (1.8 kg) German wheat malt
8 oz. (230 g) Munich malt
12 oz. (341 g) cane sugar
12 AAU Magnum hops (60 min.) (1 oz./28 g at 12% alpha acids)
2 oz. Bright “New World” hop variety (0 min.)
Wyeast 3711 (French Saison), Omega Yeast OYL-026 (French Saison), Imperial Yeast B54 (Napoleon), or Mangrove Jack’s M29 (French Saison) yeast
1 cup corn sugar (if priming)
Step by step
Mash grains at 148 °F (64 °C) for 60 minutes. Mash out at 168 °F (76 °C) for 15 minutes.
Collect 6.5 gallons (24.5 L) of wort and boil for 90 minutes, adding the sugar with 20 minutes remaining in the boil. Add hops at times indicated.
After the boil is complete, add the final hop addition
and stir the wort to create a whirlpool and then let sit
10 minutes. Cool to yeast-pitch temperature. Follow the
instructions in this story around fermentation, aging,
and packaging.
Extract only option:
Replace the grains with 3.3 lbs. (1.5 kg) Pilsner dried malt extract, 3 lbs. (1.4 kg) wheat liquid malt extract, and 4 oz. (113 g) Munich dried malt extract. Bring 6 gallons (23 L) of water to a boil. Turn off heat, stir in the sugar, and malt extracts, and then return to heat. Boil 60 minutes, following the remainder of the all-grain recipe.
