Kickin’ It Khorasan Style Saison
For the most part, khorasan functions like any other raw wheat, and can be used in any recipe or style where a small amount of malted or unmalted wheat is called for.
Kickin’ It Khorasan Style Saison, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.047 FG = 1.008
IBU = 20 SRM = 4 ABV = 5.2%
Ingredients
9 lbs. (4.1 kg) 2-row pale malt
1.25 lbs. (0.57 kg) khorasan wheat
2.5 AAU Saaz hops (60 min.) (0.5 oz./14 g at 5% alpha acids)
7.5 AAU Saaz hops (10 min.) (1.5 oz./43 g at 5% alpha acids)
LalBrew Belle Saison or Wyeast 3711 (French Saison) or White Labs WLP590 (French Saison Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the khorasan wheat to a coarse flour, milling with 2 pounds (0.91 kg) of 2-row pale malt and gelatinizing at 151 °F (66 °C). Once complete, add to mash tun and dough-in with remaining grain. Target a mash of around 1.2 quarts of water to 1 pound of grain (2.5 L/kg), and a temperature of 154 °F (68 °C) using 3.4 gallons (12.8 L) of water at 166 °F (74 °C). Hold at 154 °F (68 °C) until enzymatic conversion is complete, about 60 minutes. In your hot liquor tank, bring 4.4 gallons of water up to 170 °F (77 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 6 gallons (23 L).
Add 0.5 oz. (14 g) Saaz hops once a boil is reached. Total boil time is 60 minutes. After 50 minutes add 1.5 oz. (43 g) of Saaz hops. Boil 10 more minutes. Chill the wort to 68 °F (20 °C) and aerate thoroughly then pitch yeast. Ferment in primary at 68–74 °F (20–23 °C) for 10 days. Move to a secondary fermenter. Leave in secondary for 14 days or until beer is clear. Keg or bottle as normal.
Kickin’ It Khorasan Style Saison, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.047 FG = 1.008
IBU = 20 SRM = 4 ABV = 5.2%
Ingredients
3.25 lbs. (1.5 kg) golden light dried malt extract
3 lbs. (1.36 kg) 2-row pale malt
1.25 lbs. (0.57 kg) khorasan wheat
2.5 AAU Saaz hops (60 min.) (0.5 oz./14 g at 5% alpha acids)
7.5 AAU Saaz hops (10 min.) (1.5 oz./43 g at 5% alpha acids)
LalBrew Belle Saison or Wyeast 3711 (French Saison) or White Labs WLP590 (French Saison Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the khorasan wheat to a coarse flour, milling with 2 pounds (0.91 kg) of 2-row pale malt and gelatinizing at 151 °F (66 °C). Once complete, let cool and add cereal mash to fine mesh bag with 1 lb. (0.45 kg) of 2-row pale malt and steep for 60 minutes at 152 °F (67 °C) in 3 gallons (11.4 L) of water. Remove bag, and add the dried malt extract. Stir until dissolved.
Bring water to a boil. Add 0.5 oz. (14 g) Saaz hops once a boil is reached. Total boil time is 60 minutes. Follow the remainder of the all-grain recipe.
