Saison
BJCP 2008 – 16C

Statistics

Fermentables

Amount Fermentable %
1.00 pounds Wheat Dry Extract 13.4%
4.09 pounds Belgian Plisen Malt 54.7%
0.82 pounds Munich II (Weyermann) 11%
0.29 pounds Caravienne Malt 3.9%
0.03 pounds Black (Patent) Malt 0.4%
1.25 pounds Cane (Beet) Sugar 16.7%
7.48 pounds Total Fermentable Weight 100%

Hops

Amount Hop Time Use Form AA
0.50 ouncesMagnum60 minutesBoilPellets12.7%
0.50 ouncesSaaz15 minutesBoilLeaf3.5%
1.00 ouncesLoral0 minutesAromaPellets5.6%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Form
Belgian SaisonWyeast3724Liquid

Fermentation and Aging

Primary:
4 days @ 67° F
Secondary:
10 days @ 67° F
Age:
30 days @ 65° F

General Info

Second running from Fetchez. Blend of Jovaru Lithuanian Farmhouse yeast and Wyeast Saison yeast. Let's see who wins.

Special Procedures

Primed all 5 gallons in the keg with 2.1 oz of corn sugar, dissolved in boiling water. Targeting 2.8 volumes.