[beerxml matrix=true recipe=http://placerbrewers.org/wp-content/uploads/2015/03/Silvertree-Saison-Soured.xml]
All grain 5 gallons OG 1.060 FG 1.002 IBU 35
8.5 lbs Pilsner Malt 1.0 lbs Wheat Malt 0.5 lbs Cara Munich 1.5 oz. East Kent Goldings (60 min.) 0.5 oz. StyrianGoldings (15 min.) 0.5 oz. Saaz (15 min.)
Yeast: Wyeast 3711 ( French Saison) + WPL 585 + Dupont dregs or strain
Mash at 148 degrees, raise to 170 mashout
Boil: 60-75 min.
Ferment: Primary- 76° X 24hrs, 80° X 24hrs, 84° X 2days, 88° X 4days Secondary till FG 1.002 or less ( add Brett. if not finished or stuck)
Possible additions: White peppercorns, Coriander, Lemongrass. Lavender, Elderflower
Saison (5 Gallon)winner 8/2012
Grain Bill 16 lbs Pilsner 1 lb Munich .5 lb Caramunich
Hop /Flavor Schedule 1.5 oz Liberty- 60 minute .5 oz Saaz- 20 minute .5 oz Saaz 1 minute
Adjunct Grains of Paradise- 1/2 teaspoon (Crushed) 5 minutes Whirlfloc (1 Tablet) – Add last 5 minutes of the boil
Wyeast Belgian Saison 3724 (Smack Pack)
Mashed 90 Minutes at 146F. Fermentation at 65 degrees for 2 days and then slowly ramped to 80 degrees. Increasing the temp. 2 degrees per day.
Her is the recipe for my Centennial Red it was 13.5 gallon boil for 12 to fermenter13 2 Row 3 lbs Vienna 2 lbs White Wheat 1 lbs c-120 1 lbs Special B 1.5 oz Centenial19ibu 60min 2.5 oz Centennial 19.5ibu 20min 4 oz Centennial 10.2ibu 5min 400 ml WLP001 slurry 10 days at 66-68 4 days at35
Here is the recipe for my Oatmeal Cookie Stout that I brought to our last meeting. http://beersmithrecipes.com/viewrecipe/325202/oatmeal-cookie-stout
PUBS!Below is a link to my Pumpkin Ale recipe. Looking over my notes, I realize that I misspoke regarding my pumpkin additions. I did not place any pumpkin in the mash this year, because I forgot the rice hulls and I was already worried about a stuck sparge from the wheat malt. Instead I added the first pumpkin addition to the boil kettle while sparging.
This can also be made as an extract using 7# wheat malt extract and by stepping 1# 2-row & 1# Wheat malt for 30min @ 150F with the first pumpkin addition.
I hope everyone has good luck with my recipe. This is one of my favorites to brew each year. But, be warned the pumpkin prep is a lot of work and tends to add a couple extra hours to the brew day.
Shared by Steve Dalberg Knee Deep/PUBS Collaboration brew. Jeremy’s Recipe, my equipment!