Gabe And Joe Saison Recipe

Gabe and Joe Farmhouse Ale Saison Recipe

"Gabe and Joe" Saison
Saison

21 lbs. German Pilsner Malt
1 1/2 lbs. German Wheat Malt
1 1/2 lbs. German Munich Malt
4 oz. Caramunich Malt
2 lbs. Corn or Cane Sugar
1 tsp. Gypsum
1 tbsp Irish Moss
1 1/2 oz. Hallertau Hop Pellets (60 min.) 19.8 IBU
1 1/2 oz. Hallertau Hop Pellets (5 min.) 4.5 IBU (6.6aa%)
17 – 18 gallon RO Water
1 3/4 cup Corn Sugar for priming (for high carbonation)
2 pack #565 Saison Ale Yeast

SG 1.060 IBU 24.3

All grains are mashed together for 90 minutes at 150 F., and then sparged.

WEYERMANN German Munich Malt - 5.1 - 7.0L - 1 lb.
Average rating:
Amber color (5.1 - 7.0L) lager malt that produces full body and smooth mouthfeel with strong maltiness and rich aromas of light caramel, honey, and bread. OK to use for up to 100% of malt bill.
WEYERMANN German Pilsener Malt - 1.5 - 2.2L - 1 lb.
Average rating:
Very low color (1.5 - 2.2L) malt known for pronounced malty-sweet flavor with gentle notes of honey.
German Caramunich® I Malt - 35L - 1 lb.
Average rating:
Contributes dark amber to copper hues, and adds a rich malt accent with notes of biscuit and an intense caramel aroma.
Gypsum - Calcium Sulphate 2 oz.
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz

Gabe And Joe Saison Recipe

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