For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Saison (Gluten Free)

back to search Back to Search  Style Details 

Saison (Gluten Free)

back to search Back to Search  Style Details 

Beer Style: Saison (16C)
Recipe Type: all-grain
Yield: 4 US gallons

Saison

Description:

All grain Saison made with pale millet, pale buckwheat, partial crystal millet, partial caramunich millet, munich millet, munich teff and oats

Ingredients:

  • 5 lbs Pale Millet
  • 1 lb Pale Buckwheat
  • 3.6 oz Partial Crystal Millet
  • 3 oz Partial Caramunich Millet
  • 9 oz Munich Millet
  • 0.5 lb Munich Teff
  • 0.5 lb Oats
  • 1.6 lb Rice Hulls
  • 1 oz Perle Hops - Pellets (60 min)
  • 0.3 oz Saaz Hops - Leaf (60 min)
  • 0.7 oz Saaz Hops - Leaf (15 min)
  • Yeast Nutrients (15 min)
  • 1.25 lbs Sorghum Syrup (5 min)
  • 5 oz Honey (5 min)
  • 1 tsp Irish Moss (5 min)
  • 1 pkg Yeast - Recipe used White WLP 566 Saison II which is not completely gluten free; may also use may also use T-58 or S-33

Additional Instructions

Primary Ferment: 5 days at 78 - 80 degrees
Secondary Ferment: 5 days at 80 - 83 degrees

Beer Profile

Original Gravity: 1.063
Final Gravity: 1.018
Alcohol by Vol: 5.89%
Recipe Type: all-grain
Yield: 4.00 US Gallons

Click to Print Recipe

Procedure:

Mash Ingredients:
5 lbs Pale Millet
1 lb Pale Buckwheat
3.6 oz Partial Crystal Millet
3 oz Partial Caramunich Millet
9 oz Munich Millet
0.5 lb Munich Teff
0.5 lb Oats
1.6 lb Rice Hulls - incorporate into mash before lauter

Mash Instructions:
1. Treat 7.2 gallons to get Calcium to 125-150ppm and ph of 5.9
2. Take out 3.8 gallons and place in the bottling bucket, adjust to ph of 5.6 (sparge water).
3. Heat 1.8 gallons water to 111F remove from heat and mix in crushed malt.
4. Beta-glucan rest @ 104F for 25 minutes, stir every 10 min.
5. Test Mash pH, it should have settled out to 5.4.
6. Infuse mash with .8 gal of boiling water (and applied heat)
7. Protein rest @ 125F for 25 minutes, allow it to settle for last 15 min
8. Decant off .8 gal of clear liquid from the top of the mash (enzymes)
9. Place the decanted liquid in the fridge.
10. Infuse mash with .6 gal of boiling water (and applied heat)
11. Partial conversion @ 150F and hold for 20 minutes
12. Gel Starches: raise temp to around 175F-190F for 5mins and stir
13. Cool mash to 160F
14. Add decanted liquid containing enzymes to mash to achieve mash temp of 140F, hold for 30 mins
15. raise to 147F for 30 mins
16. Starch test
17. 153 for 30mins
18. Line the LT with rice hulls, then incorporate rice hulls in mash and transfer to the LT and put the lid on and put into position
19. Heat all sparge water to 190 (165F is ideal for when it runs in the mash)
20. Recirculate while sparge water heats
21. Transfer sparge water back into bottling bucket
22. While sparging collect in the boiling pot, stir grist down to 2 inches above the false bottom.

Boil Ingredients/Instructions:
1 oz Perle Hops - Pellets (60 min)
0.3 oz Saaz Hops - Leaf (60 min)
0.7 oz Saaz Hops - Leaf (15 min)
Yeast Nutrients (15 min)
1.25 lbs Sorghum Syrup (5 min)
5 oz Honey (5 min)
1 tsp Irish Moss (5 min)
1 pkg Yeast - Recipe used White WLP 566 Saison II which is not completely gluten free; may also use may also use T-58 or S-33

Brewing notes: Ferment warm to hot with this yeast. It went from 72 - 82 degrees over the course of ten days; 72 the first 24 hours, 75 for the next 24 hrs, 80 for 3 days, then 82 for 5 days.

Source: