Sunday, October 30, 2011

Saison Lambicus: Recipe

RETRO: Post written on November 13, 2014, but set to publish on the date of the original brew session to maintain order within the blog.

This was the third saison that I did, basing the recipe off a clone for McKenize Saison Vautour in BYO Magazine.  It was also the first beer that I bottled conditioned.  Fast forward to 2013-14, and I'm brewing saisons almost exclusively.

The recipe for the full batch is as follows:

Batch Number: 22
Brew Date: October 30, 2011
Keg Date: April 1, 2012
Batch Size: 5 Gallon
OG: 1.056 (estimate)
FG: 1.002 (measured)
Fermentation Temperature: 65-70*F (room temperature throughout)
IBU: 28.5
ABV: 7.1%
SRM: 3.9

Mash: Single infusion at 147*F for 60 minutes

Boil: 90 minute


9lb 0oz Pilsner Malt
3lb 0oz Rye, Flaked
0lb 4oz Rice Hulls
0lb 8oz Sugar

Salts & Water

At this point I wasn't doing anything besides filtering the water and adding 5.2 buffer, so that's probably it.


1.5oz Styrian Goldings (pellet, 5.0 AAU) at 60 minutes
1.0oz Styrian Goldings (pellet, 5.0 AAU) at flameout


Yeast Nutrient


White Labs Belgian Saison II (WLP566)
Wyeast Lambic Blend (WY3278)


Based on the BYO clone for McKenzie Saison Vautour.

Lambic blend was put in during the secondary.

02.03.2012: Gravity is down to 1.002 and the sulfur notes have mostly dissipated after being a bit prominent early on.

04.01.2012: Bottled approximately 4 gallons with the Beer Gun after adding 120g of pure cane sugar to the keg and shaking. Ended up with four 330mL bottles and seventeen 750mL bottles. Shooting for 3 volumes of CO2.

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