Saison Du Mont

2009 Big Brew 10gl version

Brewer:	Jacobs Brewing		Email:	-
Beer:	Saison Du Mont		Style:	Belgian Saison
Type:	All grain		Size:	10.5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	21 IBU
OG:	1.056		FG:	1.008
Alcohol:	6.2% v/v (4.9% w/w)
Grain:	15 lb. Belgian Pale 4 lb. German Vienna 1 lb. Flaked oats 1 lb. Flaked wheat
Mash:	70% efficiency
	Mash grains at 156°F (69°C) to 150°F (65.5°C) and hold for 60 minutes. Mash out at 160°F (71°C) and sparge with 173°F (78°C) water. Collect enough runoff to end up with 10.5 gallons (42 L) after a 90-minute boil (approximately 13 gallons). Bring to a boil and add the first hops. Boil for 75 minutes before adding the second hops and the Irish moss. Boil 15 minutes more, and then turn off the heat and add the honey, the finishing hops and the four spices.
Boil:	90 minutes	SG 1.049	12 gallons
	1 lb. Honey
	1.5 tsp (6g) Irish Moss, 15 minutes 1 oz (28 g) crushed coriander, 0 minutes 1 tsp (4 g) grains of paradise, 0 minutes 0.5 oz (14 g) Curacao (sweet) orange peel, 0 minutes 0.5 oz (14 g) Valencia (bitter) orange peel, 0 minutes
Hops:	2.25 oz. Kent Goldings (4.75% AA, 90 min.) 1.25 oz. Hallertauer (4% AA, 15 min.) 1 oz. Hallertauer (aroma)
Yeast:	Two (2) packages Wyeast 3724 Belgian Saison Yeast, or two (2) White Labs WLP550 Belgian Ale Yeast, or an appropriate yeast starter NOTE: Saison should be a dry beer. If your attenuation is not enough, you may need to add a secondary yeast such as Champagne yeast (White Labs WPL 715, or Wyeast 4021) or an attenuative ale yeast (White Labs WLP 001, or Wyeast 1056) to achieve the correct attenuation.
Log:	Next chill to 73-76°F (22-25.5°C), transfer to a fermenter, pitch the yeast and aerate well. Continue fermenting at 76°F (25.5°C) for a total of one week. Rack to secondary for another week. Rack to keg, or if you are bottling rather than kegging, add the bottling sugar and then bottle as you normally would.

Recipe posted 04/15/09.