Soma - Saison - 2013 National Homebrew Competition Winner

Ingredients

For 5 Gallons (18.93 L)

    10.0 lb (4.54 kg) Franco-Belges Pilsner malt
    1.0 lb (0.45 kg) Vienna malt
    1.3 oz (37 g) Hallertau Mittlefruh, 4% a.a. (30 min)
    0.8 oz (23 g) Czech Saaz pellets, 3.2% a.a. (30 min)
    0.8 oz (23 g) Hallertau Mittlefruh pellets, 4% a.a. (5 min)
    0.5 oz (14 g) Czech Saaz pellets, 3.2% a.a. (5 min)
    1.0 oz (28 g) Hallertau Mittlefruh pellets, 4% a.a. (0 min)
    0.8 oz (23 g) Czech Saaz pellets, 3.2% a.a. (0 min)
    Wyeast 3724 Belgian Saison and 3711 French Saison blend, ~200 billion cells
    1/2 tab Whirlfloc
    Carbon filtered water, 6.5 g gypsum added.
 

Specifications

    Original Gravity: 1.053
    Final Gravity: 1.002
    ABV: 6.80%
    IBU: 23.5
    SRM: 4 - 5
 

Directions

    Sour mash: “Sour mash one pound of Franco-Belges Pils malt. Start with a saccharification rest at 152° F (67° C) for 60 minutes. Raise to 170° F (77° C) and allow to cool to 120° F (49° C) without introducing oxygen. At 120° F add small handful of acidulated Pils malt. Cover with Saran wrap to keep the air out. Incubate at 100-120° F (38-49° C) in a warm water bath for 24 hrs.”
    Primary Fermentation for 8 days at 80° F (27° C).
    Secondary Fermentation for 23 days at 56° F (13° C).
    Bottle conditioned to 2.8 vol. CO2 with 135 g corn sugar.