Fall on The Floor French Saison (One Gallon) Style Name: Saison Style Category: Strong Belgian Ale Estimated Original Gravity: 1.063 SG Estimated Final Gravity: 1.006 SG Estimated Alcohol by Vol: 7.5 % Estimated Calories: 0.0 kcal/12oz Batch Size: 1.25 gal Bitterness: 25.8 IBUs

Description: Fruity, slightly hoppy. A dangerously quaffable high alcohol beer. The high amount of hops used is a result of the low alpha of French Strisselspalt and I wanted to use only that hop. French Strisselspalt has a really high Beta acid percentage which I believe adds to the wonderful flavor of this beer. To cut down on the cost of this beer you could replace the bittering hops with an equivalent AAU of a higher apha hop.

Ingredients

Amt	Name	Type	#	%/IBU
2.24 lb	Pilsner; Floor Malted Bohemian (2.3 SRM)	Grain	1	74.4 %
0.26 lb	Munich Type I (8.6 SRM)	Grain	2	8.5 %
0.26 lb	Wheat Malt; Pale (2.0 SRM)	Grain	3	8.5 %
0.05 lb	Caramunich® III (76.2 SRM)	Grain	4	1.7 %
0.21 lb	Candi Syrup; D-90 (90.0 SRM)	Sugar	5	6.9 %
0.63 oz	Strisselspalt [2.30 %] - Boil 60.0 min	Hop	6	23.3 IBUs
0.25 tsp	Irish Moss (Boil 10.0 mins)	Fining	7	-
0.13 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	8	-
0.34 oz	Strisselspalt [2.30 %] - Boil 5.0 min	Hop	9	2.5 IBUs
0.5 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	10	-

Note: The Danstar Belle Saison may be used as a dry yeast alternative.

---

Brewing the beer

1. Read

Read all of the recommended procedures before you begin.

This recipe assumes that you have a boil pot large enough to boil 1.80 gal of wort.

2. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

3. Bag your Grains

Place your grains into a disposable muslin bag or reusable nylon bag. Make sure not to compact the grains, give them room to breath and swim around.

4. Mash The Grains

Mash the following 3.01 lb pounds of grain:

Mash Ingredients

Amt	Name	Type	#	%/IBU
2.24 lb	Pilsner; Floor Malted Bohemian (2.3 SRM)	Grain	1	74.4 %
0.26 lb	Munich Type I (8.6 SRM)	Grain	2	8.5 %
0.26 lb	Wheat Malt; Pale (2.0 SRM)	Grain	3	8.5 %
0.05 lb	Caramunich® III (76.2 SRM)	Grain	4	1.7 %

To do this, heat your "strike water" in your pot (just regular water heated for the mash) to the proper temperature stated in the mash steps. Add your bag of grains, stirring gently but thoroughly with a paddle or spoon. This step is called "doughing in". Take the temperature of the mash and make sure it is exactly where it should be (as described in the mash steps below). You may need to add some heat if the mash is too cold. If the mash is too hot add some cold water or ice.

Mash steps, tempteratures and times:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 3.50 qt of water at 159.1 F	148.0 F	75 min

5. Lautering

After the mash steps are done, we need to lauter. Using a pair of tongs, lift the grain bag out of the pot allowing the wort to drain back into the pot. Place a large strainer under the bag and rest the grain bag in the strainer on top of the pot.

6. Sparge

Heat 1.26 gal of water to 168.0 F to prepare the sparge. Pour that water directly over the grains. Continue until you collect 1.80 gal of wort. Discard grains, or use them to make dog treats.

7. Start The Boil

Bring your wort to a vigorous rolling boil. Right before the sweet wort begins to boil, break material will form a foam that can boil over quickly and unexpectedly. Spray some water on it to break up the foam or use a anti-foaming agent like Fermcap-S. Continue the vigorous rolling boil for 60 minutes.

9. Add Ingredients According To The Schedule

Add the hops into the boiling wort according to the hop schedule. If there are steeping hops add them after flameout.

Boil Ingredients

Amt	Name	Type	#	%/IBU
0.21 lb	Candi Syrup; D-90 (90.0 SRM)	Sugar	5	6.9 %
0.63 oz	Strisselspalt [2.30 %] - Boil 60.0 min	Hop	6	23.3 IBUs
0.25 tsp	Irish Moss (Boil 10.0 mins)	Fining	7	-
0.13 tsp	Yeast Nutrient (Wyeast) (Boil 10.0 mins)	Other	8	-
0.34 oz	Strisselspalt [2.30 %] - Boil 5.0 min	Hop	9	2.5 IBUs

10. Cool Wort And Transfer

Cool the wort down to approximately 72.0 F by placing the brew pot in a sink filled with ice water or by using a wort chiller. Pour or siphon the wort into a sanitized fermentor. You should now have 1.25 gal in your fermentor. Take the OG reading and write it down on this sheet. It should be approximately 1.063 SG .

11. Aerate The Wort

During the boiling process most of the oxygen is removed from the wort. In order to provide our wort with healthy yeast we must add oxygen back into the wort. The yeast will use the oxygen to build healthy cell walls resulting in greater attenuation and an overall healthier fermentation. To aerate the wort you can shake your carboy back and forth or stir the wort vigorously. Some people use pure oxygen and a diffusion stone to add the maximum amount of oxygen.

12. Pitch Yeast

If you are using liquid yeast open the pack and pour the yeast into the wort. If you are using dry yeast, open the pack and sprinkle the yeast onto the top of the wort. There is no need to stir. Firmly secure the lid/stopper/bung onto the fermentor. Fill your airlock halfway with water and gently twist the airlock into the lid/stopper/bung. Move fermentor to a dark, cool, temperature stable area at 72.0 F .

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
0.5 pkg	French Saison (Wyeast Labs #3711) [50.28 ml]	Yeast	10	-

---

Fermenting The Beer

13. Fermentation

The wort will begin to ferment within 24-72 hours and you will notice CO2 releasing (bubbling) out of the airlock. If you do not see any activity and you are fermenting in a bucket, spray sanitizer on the airlock and around the grommet. Gently twist the airlock out of the grommet and peek inside. If you see a foam also called "krausen" then fermentation is active. There may be a ring of dried krausen around the edge of the bucket right above the beer. This is normal and means that fermentation is working. Replace the airlock gently twisting it back into the grommet. After 7.00 days rack your beer into a cleaned and sanitized secondary fermentor, avoid transferring any sediment (trub). Wait 14.00 more days and your beer will be ready for bottling*. Take a FG reading with a cleaned and sanitized hydrometer and record it on this sheet. It should be approximately 1.006 SG .

*If you are not going to use a secondary fermentor then simply let the beer sit in one fermentor for the entire duration.

---

Bottling The Beer

14. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

15. Prepare Priming Sugar

The easiest way to bottle condition such a small amount of beer is to use carbonation drops. Place one drop in each 12 oz bottle.

Or to do it the traditional way...

In a small saucepan dissolve 1.38 oz of priming sugar into enough boiling water to dissolve the sugar. Cool and pour this mixture into a cleaned and sanitized bucket. Carefully siphon beer from the fermentor to the bucket. Avoid transferring any sediment (trub). After the beer is in the bucket, cover it and let it sit and mix for 5 minutes. By siphoning your beer onto the priming sugar stirring is not necessary.

16. Bottle

Connect a bottling wand to the hose of your auto siphon. To start a siphon hold the bottling wand's vavle open with one hand and start the siphon with the other. Fill the bottles to the top of the bottle. When the bottling wand is removed the perfect amount of head space will be left in the bottle. Use a bottle capper to apply sanitized crown caps.

17. Bottle Condition

Move the bottles to a dark, cool, temperature-stable area (approx. 72.0 F). Over the next 21.00 days, the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so longer.

Drink, Share and Enjoy!

---