Brasserie à Vapeur's Saison de Pipaix clone

5gal all-grain recipe

Ingredients

Grains

7 lbs (3.2 kg) Belgian Pilsener malt
2.25 lbs (1.0 kg) Vienna malt
2 lbs (0.91 kg) Munich malt
0.25 lb (0.11 kg) amber malt (35 °L)

Hops

4.5 AAU Hallertauer hops (60 mins) (1 02/28 9 of 4.5% alpha acids)
24 AAU East Kent Geldings hops (15 mins) (0.5 oz./14 g of 4.75% alpha acids)

Adjuncts

0.25 oz (7 g) ginger root (15 mins)
0.25 oz (7 9) black pepper (15 mins)
0.25 oz (7 9) sweet orange peel (15 mins)
0.25 oz. (7 9) star an1se (15 mins)
0.25 oz. (7 g) Curacao orange peel (15 mins)
0.75 cup (150 9) corn sugar (for priming)

Yeast

White Labs WLP565 (Belgian Saison 1) or Wyeast 3726 (Farmhouse A1e) yeast (2—4 qt./2—4 L yeast starter)

Directions

Mash - 1h 45min

Mash in grains at 113 °F (45 °C) and hold for 15 minutes.
Increase temperature to 131 °F (55 °C) and hold for 30 minutes.
Raise to 143 °F (62 °C) and hold for 45 minutes.
Raise temperature again to 161 °F (72 °C) and hold for 15 minutes.
Recirculate until clear and sparge with 176 °F (80 °C) water.

Boil - 60min

4.5 AAU Hallertauer @ start
With 15 minutes left in the boil, add the remaining hops and spices.

Ferment

Cool the wort to 68°F (20°C). Pitch your yeast and aerate the wort heavily.
Ferment at 68ºF (20ºC), then rack to secondary and drop temperature down to about 55 °F (13 °C). Allow the beer to condition for 1 week and then bottle or keg.

Specs

OG: 1.054
FG: 1.007
ABV: 6%