'Springtime In Columbus' American Saison
by Rick Hogg
- Ingredients:
- 7 lb. Belgian Pilsner Malt
- 4 lb. German Wheat Malt
- .5 lb. Belgian Aromatic Malt
- 1 lb. Turbinado Sugar
- 1 oz. Columbus 12.2% pellet hops (60 min)
- .25 oz. Columbus hops (20 min)
- .25 oz. Centennial 10.1% leaf hops(20 min)
- .75 oz. Columbus hops (0 min)
- .25 oz. Centennial hops(0 min)
- Wyeast 3724 Belgian Saison
- Directions:
- Mash grains at 153° for 60 minutes with 3.4 gallons of water (1.2 qt/lb).
- Sparge with 170° water.
- Boil for 60 minutes, adding hops per the above schedule.
- Add turbinado sugar during last 5 minutes, as well as any yeast nutrient, energizer, or finings you may wish to use.
- Notes:
- Adapted from a Zymurgy recipe called 'Springtime in Amarillo' which uses Amarillo hops only. I really like Columbus hops, so I substituted them as the main hop.
- I mixed whole hops and pellets because I wanted to add complexity with one of my favorite hops, Centennials, of which I have a bag of whole hops in my freezer that I need to use up.
- You may want to use a less picky Saison strain. Wyeast 3724 will stall out if you don't keep the temp above 70°, preferably 75°.