The Emperor
French Saison
Brewed TBD
A crisp and light French Saison using American hops
Ingredients
Malts
11 lbs German Pilsner Malt
1 lbs Vienna Malt
1 lb Munich Malt
Hops
2 oz McKenzie hops (11.7% AA)
Yeast
1 package Imperial Labs Napoleon Yeast
Other
15 drops FermCap
0.5 tsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
Brewing Instructions
1. Add 10 gallons of water to the kettle and add 1 Campden Tablet
2. Remove 6 gallons of water
3. Heat 4 gallons of strike water to 159°F
4. Add 4 gallons of water to the mash tun
5. Add all grains to the mash tun and confirm mash temperature of 148°F
6. Steep grains for 40 minutes
7. While steeping grains, heat 2 gallons of water to 188°F
8. Add 2 gallons of water to the mash tun and confirm temperature of 158°F
9. Steep grains for 20 minutes
10. While steeping grains, heat 2 gallons of water to 208°F
11. Add 2 gallons of water to the mash tun and confirm temperature of 168°F
12. Mash out for 10 minutes
13. While mashing out, heat 2 gallons of water to 180°F
14. Fly spage until wort volume of 7.3 gallons is reached
15. Begin boil and wait for hot break
16. At 0 minutes, add 7 drops of FermCap to reduce foaming
17. At 30 minutes, add 0.3 oz McKinzie hops
18. At 50 minutes, add 1.7 oz Triumph hops
19. At 50 minutes, add 1 tablet Whirlfloc
20. At 50 minutes, add 0.5 tsp of yeast nutrient
21. At 60 minutes, chill the wort to 68°F
22. Shake fermenter to aerate wort
23. Move wort to primary fermenter
24. Pitch yeast
25. Ferment at 67°F for 3 days
26. Ferment at 72°F for 4 days
27. Ferment at 75°F for 7 days
28. Cold crash to 36°F for 7 days
29. Move to keg and carbonate
Starter & Notes
150g Extra Light DME
2L water
Brewer's Notes
TBA
TBA
TBA
TBA