Commercial Sign In
YCH048 - Sorachi Saison
June 01, 2021
SPECIFICATIONS
- Original Gravity
- 1.048
- Final Gravity
- 1.006
- Ibu
- 30
- Abv
- 5.5%
INGREDIENTS
-
Grains
Amount
-
Pilsner Malt
66% -
Wheat Malt
15% -
Vienna Malt
10% -
Corn Sugar
7% -
Acidulated Malt
2%
-
Yeast & Adjuncts
Amount
-
Belgian Saison
12 million cells/mL -
Whirlfloc
Variable -
Yeast Nutrient
Variable
| Hops | Type | AA | Addition | Amount |
|---|---|---|---|---|
| Palisade® Brand | T-90 Pellets | 6.0% | 60 Minute | 1.0 g/L |
| Palisade® Brand | T-90 Pellets | 6.5% | Flameout | 1.5 g/L |
| Ahtanum® Brand | T-90 Pellets | 5.5% | Flameout | 2.0 g/L |
| Sorachi Ace | T-90 Pellets | Dry Hop 1 | 1.0 g/L | |
| Palisade® Brand | T-90 Pellets | Dry Hop 1 | 3.0 g/L |
INSTRUCTIONS
-
Step 1
Perform an infusion mash to achieve a mash temp of 149°F/65°C for 60 min.
-
Step 2
Vorlauf until the wort has cleared and is free of grain particles.
-
Step 3
Runoff into the kettle and sparge with 180°F/82°C water.
-
Step 4
Bring the wort to a boil, and add 60 minute hop addition.
-
Step 5
After 45 min, add Whirlfloc for clarity and yeast nutrient for yeast health.
-
Step 6
After 60 min, turn off the burner, and add the flameout hops.
-
Step 7
Gently create a whirlpool in the kettle.
-
Step 8
Quickly cool the wort to 72°F/22°C, aerate it, and transfer in into a sanitized fermenter. Ferment at 75°F/24°C.
-
Step 9
Pitch the appropriate amount of Belgian Saison Yeast and add either an airlock or blowoff tube to the fermenter.
-
Step 10
After final gravity has been reached, dry hop for 3 days at 75°F/24°C.
-
Step 11
After 2-3 days and the beer has passed forced diacetyl test, cool the fermenter to 32°F/0°C.
Transfer to a keg and carbonate or bottle condition.