Battre Loie Saison (All-Grain) - Beer Recipe - American Homebrewe... https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-...

Battre Loie Saison is one of three Big Brew 2017 official homebrew
recipes. To view all official recipes, or to find a Big Brew event near you,
visit the Big Brew for National Homebrew Day webpage. You can also
view the extract version of this homebrew recipe.

The following is an excerpt from John Palmers newly updated book How
to Brew:

The overall character of the beer is a dry, grainy malt character, firm
bitterness and mineral structure, with lots of aromatics coming from the
yeast. Saison is a good base for adding spices or fruit, but these are
variations on the style; normally these flavors and aromas come from the
saison yeast.

For 5 gallons (18.93 L)

Fermentables

6.6 lb. (3 kg) Pilsner malt

1.1 lb. (0.5 kg) Vienna malt

1.1 lb. (0.5 kg) wheat malt

1.1 lb. (0.5 kg) white table sugar, added at flame-out

Hops

1.0 oz. (28 g) Aramis* pellet hops, 7% a.a. (60 min.)

1.0 oz. (28 g) Barbe Rouge** pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)

*Suggested Aramis hop substitutions: Willamette, Challenger

**Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial

Yeast

Belgian saison yeast with sufficient yeast starter (200 billion cells)

Misc.

0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)

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Recommended water profile, PPM (optional):

Ca: 75125

Mg: 10

Total alkalinity: 050

SO4: 100150

Cl: 100150

RA: 1000

Original Gravity: 1.049 (12.2* P)

Final Gravity: 1.007 (1.8* P)

ABV: 5.6%

IBU: 27

SRM: 3

Boil Time: 60 minutes

Pre-boil Volume: 7 gal (26.5 L)

Pre-boil Gravity: 1.045 (11.2* P)

Mash grains at 153 F (67 C) for 60 minutes.

Mash out at 168 F (76 C), with pre-boil wort volume of 7 gal. (26.5 L).

Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.

Chill wort to 62 F (17 C) and pitch yeast.

Ferment in primary at 62 F (17 C) until fermentation slows significantly (79 days).

Rack to secondary fermenter and age for 1014 days at 65 F (18 C).

Keg at 2.5 volumes (5 g/L) of CO or bottle condition with 4 oz. (113 g) corn sugar.

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