Christopher Owen of Louisville, KY won a silver medal in Category 20: Saison during the 2018 National Homebrew Competition Final Round in Portland, OR. Owen’s saison earned 2nd place among 232 entries in the category.
Christopher Owen of Louisville, KY won a silver medal in Category 20: Saison during the 2018 National Homebrew Competition Final Round in Portland, OR. Owen’s saison earned 2nd place among 232 entries in the category.
Ingredients:
- 16.5 lb (7.5 kg) Pilsner malt
- 6.6 lb (3 kg) Spelt malt
- 2.2 lb (1 kg) Oat malt
- 3.3 lb (1.5 kg) Chit malt
- 2 oz (58 g) French Aramis, 6.1% a.a. (FWH)
- 0.9 oz (25 g) French Aramis, 6.1% a.a. (15 min)
- 1 pckg White Labs WLP590 French Saison (2L starter)
- RO water
- 1 tsp CaCl2
Specifications:
Yield: 13.2 gal (50 L)
Original Gravity: 1.061 (14.6 P)
Final Gravity: 1.006 (1.6 P)
ABV: 7.10%
IBU: 24
SRM: 5
Directions:
Stepped mash with the following rests: FAN rest at 122° F for 15 minutes; Protein rest at 135° F for 15 minutes; Beta rest at 145° F for 30 minutes; Alpha rest at 158° F for 30 minutes; Mashout at 170° F for 15 minutes. Pitch yeast at 60° F. Primary ferment at 64° F and raise 1° F a day until you reach 68°F. Condition at 72° F for 3 days. Naturally carbonate to 3 volumes of CO2.
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