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American Solera Saison by Matt Spaanem

180 calories
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Boil Size: 11.1 gallons
Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: sofroglo
Calories: 180 calories (Per 12oz)
Share: <EMBED>
1.056
1.004
6.74%
29.01
6.42
5.65
 
Fermentables
Amount Fermentable PPG °L Bill %
18 lb Pale Ale (US)18 lb Pale Ale (US) 36.8 3 81.8%
2 lb CaraBelge (DE)2 lb CaraBelge (DE) 32.8 13 9.1%
2 lb Flaked Oats2 lb Flaked Oats 32.8 2 9.1%
22 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
3 oz Hallertau (DE)3 oz Hallertau (DE) Hops Leaf/Whole 4.8 First Wort   27.35
1 oz Hallertau (DE)1 oz Hallertau (DE) Hops Leaf/Whole 4.8 Boil 5 min 1.65
 
Yeast
Amount:
1
Attenuation (avg):
92.5%
Flocculation:
Med/High
Optimum Temp:
68 - 74 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes
Saccharification Rest Infusion 156.0 °F 60 min



Original Recipe used Mute Dog Abbey. Info link- http://mutedog.beer/wild-yeast

Here's the recipe we've been using for our pinot noir barrel solera project: http://beersmithrecipes.com/.../american-solera-saison Ferment with whatever belgian strain you prefer (i use my wild caught stuff) then once in the barrel brett and (eventually) lacto go to town on the remaining sugars and make an awesome funky brett beer with a mild tartness. We exchange half of the beer once every 6 months or so, whenever we can all get around to brewing the recipe.
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View Count: 431
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Last Updated: 2019-01-01 23:18 UTC
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