Sticky Fingers Saison

Mash at 148°F (63°C), for one hour using a mash thickness of 1.33 qt./lb. (2.8 L/kg) or as thin as 1.5 qt./lb. (3.1 L/kg). No mash out. Continuous sparge at 170°F (77°C), to collect 6.8 gal. (25.7 L) boil volume.

Boil 75 minutes, adding hops as indicated. At flameout, add the grape concentrate. Whirlpool 10 minutes to pasteurize the grape concentrate and partially isomerize the late kettle hop additions.

Chill wort to 72°F (22°C), pitch yeast, and hold at that temperature until beer clears, likely 10 days, but up to 16. Bottle condition to 2.4 vol. CO₂ (4.8 g/L). At home, I add EC-1118 to aid bottle conditioning, but repitching primary yeast is even better. This beer peaks at 3 months.

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