Saison du Triomphe
French Saison
A light dry saision which provides the perfect canvas for the delicate fruit flavor of Triumph hops.
Ingredients
Malts
10 lbs Chateau Belgian Pilsner Malt
0.5 lbs Aromatic Malt
0.5 lbs Caravienna Malt
Hops
2 oz Triumph hops (7.9% AA)
Yeast
1 package Imperial Labs Napolean French Saison Ale Yeast
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
1 lb Table Sugar
Brewing Instructions
1. Add 6 gallons of water to the kettle and add 1 Campden Tablet
2. Heat 6 gallons of strike water to 156°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 150°F
5. Steep grains for 75 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.1 gallons is reached
8. Add 1 lb Table Sugar
9. Begin boil and wait for hot break
10. At 0 minutes, add 7 drops of FermCap to reduce foaming
11. At 0 minutes, add 1.0 oz Triumph hops
12. At 50 minutes, add 1 tablet Whirlfloc
13. At 50 minutes, add 0.5 tsp of yeast nutrient
14. At 50 minutes, add 1 oz Triumph hops
15. At 60 minutes, chill the wort to 68°F
16. Shake fermenter to aerate wort
17. Move wort to primary fermenter
18. Pitch yeast
19. Ferment at 68°F for 5 days
20. Ferment at 70°F for 2 days
21. Ferment at 68°F for 7 days
22. Cold crash to 36°F for 14 days
23. Move to keg and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 8 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 48 hours
10. Chill to 36°F for 24 hours