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Saison of the Witch Recipe

A dry, crisp and spicy Belgian saison. Distinct peppery aroma and flavor.

Jan 2, 2014 - 2 min read

Saison of the Witch Recipe Primary Image

Style: 16C Saison

Original Gravity (est): 1.068 ABV (est): 7.3%

Final Gravity (est): 1.008 IBU (est): 29

All-Grain Recipe

Grain

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  • 9.5 lbs Belgian Pilsen
  • 1.25 lbs Light Munich
  • .5 lbs White Wheat Malt

Hops

  • 1.5 oz Kent Golding (120 minutes)
  • .5 oz Kent Golding (15 minutes)
  • .5 oz Kent Golding (5 minutes)

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  • .75 lb Table Sugar (10 minutes)

Yeast

  • Saison (Wy 3724/3711) (WLP 565/566)

Mash grains for 60 minutes at 148 degrees. Boil wort for 120 minutes.

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Partial Mash Version:

Extract

  • 5.5 lbs Pale Liquid Malt Extract

Grain

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  • 2.5 lbs Belgian Pilsen
  • 1 lbs Light Munich
  • .5 lbs White Wheat Malt

Hops

  • 1.5 oz Kent Golding (120 minutes)
  • .5 oz Kent Golding (15 minutes)
  • .5 oz Kent Golding (5 minutes)

Additives

ADVERTISEMENT
  • .75 lb Table Sugar (10 minutes)

Yeast

  • Saison (Wy 3724/3711) (WLP 565/566)

Mash grains for 60 minutes at 148 degrees. Boil wort for 120 minutes.

Extract Version:

Extract

  • 7 lbs Pale Liquid Malt Extract
  • .5 lbs Amber Liquid Malt Extract
  • .5 lbs Wheat Liquid Malt Extract

Grain

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  • 1 lbs Dextrine/Carafoam

Hops

  • 1.5 oz Kent Golding (60 minutes)
  • .5 oz Kent Golding (15 minutes)
  • .5 oz Kent Golding (5 minutes)

Additives

ADVERTISEMENT
  • .75 lb Table Sugar (10 minutes)

Yeast

  • Saison (Wy 3724/3711) (WLP 565/566)

Steep grains for 30 minutes at 154 degrees.

This Saison Recipe was developed by Hops & Berries.

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