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Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison!  So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast.  Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻

 

Saison de Frais

 

  • Weyermann Pilsner, 3 lb.
  • Weyermann Vienna, 1 lb.
  • Torrified Wheat, 0.13 lb.
  • Flaked Rye, 0.13 lb.
  • Aromatic malt, 0.25 lb.
  • BrewMax Golden LME, 0.55 lb.
  • Summit (16.7% AA), 0.2 oz., 60 min.
  • Styrian Golding (2.6 AA), 0.5 oz., 20 min.
  • Styrian Golding, 0.5 oz., 10 min.
  • French Strisselspalt (1.2% AA), 0.5 oz., 5 min.
  • Fermentis SafAle BE-134
  • Sorachi Ace dry-hop, 0.25 oz. on Day 12

 

Mash grains for 60 min. at 150-152 F.

Mash-out at 168 F for 10 min.

Sparge with hot tap water.

Boil 90 min, hopping as noted.

Chill wort to 70 F, aerate, and pitch BE-134.

Hope for a Packer win.

Ferment for 2-3 weeks.

 

OG 1.065

IBU 28

SRM 6

ABV 6.8%

 

Thanks for the beers Creeps and good luck on your future brews!:)

 

 

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On 10/15/2018 at 9:56 PM, Bonsai & Brew said:

Just when it seemed that @Creeps McLane was ready to give up on competitions, he takes Tucson by storm with his saison!  So to commemorate the day, I put together a quick (but inspired) recipe -- a traditional saison fermented with the 'shirt off my back' Safale BE-134 yeast.  Additionally, to thank @JoshR and @MRB Tim for making the MUG comp. happen, I've included a Mr. Beer BrewMax Golden LME in the recipe for good measure.🍻

 

Saison de Frais

 

  • Weyermann Pilsner, 3 lb.
  • Weyermann Vienna, 1 lb.
  • Torrified Wheat, 0.13 lb.
  • Flaked Rye, 0.13 lb.
  • Aromatic malt, 0.25 lb.
  • BrewMax Golden LME, 0.55 lb.
  • Summit (16.7% AA), 0.2 oz., 60 min.
  • Styrian Golding (2.6 AA), 0.5 oz., 20 min.
  • Styrian Golding, 0.5 oz., 10 min.
  • French Strisselspalt (1.2% AA), 0.5 oz., 5 min.
  • Fermentis SafAle BE-134

 

Mash grains for 60 min. at 150-152 F.

Mash-out at 168 F for 10 min.

Sparge with hot tap water.

Boil 90 min, hopping as noted.

Chill wort to 70 F, aerate, and pitch BE-134.

Hope for a Packer win.

Ferment for 2-3 weeks.

 

OG 1.065

IBU 28

SRM 6

ABV 6.8%

 

Thanks for the beers Creeps and good luck on your future brews!:)

 

 

thanks for the recipe. I'm going to drop this into my queue. 

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