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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%