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Home » Recipes » 2001 November - Shop Brew - Saison d'Hiver
2001 November - Shop Brew - Saison d'Hiver
Style:    Class 19C - Saison
Brewed by:    Drew Beechum, Cullen Davis, Jim Kopitzke, Kent Fletcher, Tom and Stephen Agar
Brewed at:    The Shop Pilot System
Batch Size:    11.0 Target (12.5 Gallons Actual) (US)
Est. OG:    1.080
Actual OG:    1.080
Est. IBU:    22
Boil Time:    90 mins
Recipe Index
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Pilsener Belgian 26.0 lbs 80.0%
Special B DWC 1.0 lbs 3.1%
Carafa II Germany 0.5 lbs 1.5%
Munich Malt Weyermann 1.0 lbs 3.1%
Vienna Malt Weyermann 1.0 lbs 3.1%
Dark Candy Sugar 2.0 lbs 6.2%
Name Form Alpha Oz Time
Styrian Goldings Pellet 4.0% 2.50 60
Saaz Pellet 3.9% 2.0 20
Man. Code Name Type
White Labs WLP565 Belgian Saison Liquid Ale
White Labs WLP400 Belgian Witbier Liquid Ale
Mash Schedule
Step Rest Temp Rest Time Heat Water
128 F 10 minutes Strike 9 Gallons
131 F 15 minutes Direct
145 F 30 minutes Strike
154 F 30 minutes Strike
1Vanilla Bean
2Cinnamon Sticks

Mash schedule based upon some typical belgian regimes.
Vanilla bean and cinnamon stick were added at knockout.
Beer will be fermented warm (aka upper 70s).
12 Gallons was split into 2 6 gallon batches (half fermented by Drew, half by Jim K.). The last .5 gallons was placed into a gallon growler and pitched with the Wit yeast and will be cared for by Cullen.

Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
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