2016 First Place SJPC
“Deer Fantom”
A Belgian Style Saison Recipe
by Manuel Roman Vikus – Vego, Spain
Manuel’s Belgian style saison, made with Styrian Goldings and Hallertau Blank hops, earned him 1st place in the worldwide SJPC finals in 2016.
INGREDIENTS
For 5 Gallons US (18.9)
MALTS
7 lbs. Pale Malt 2 Row (2.0 SRM) – 65.2%
2 lbs. Vienna Malt (3.5 SRM) – 18.6%
1 lbs. Rye Malt (4.7 SRM) – 9.2%
12 oz. Wheat Malt (2.0 SRM) – 7.0%
HOPS
0.75 oz. Styrian Goldings [5.4%] – 75 min
0.50 oz. Hallertau Mittelfruh [4.0%] – 75 min
0.50 oz. Hallertau Mittelfruh [4.0%] – 15 min
0.50 oz. Styrian Goldings [5.4%] – 15 min
0.25 oz. Hallertaue Mittelfruh [4.0%] – 5 min
0.25 oz. Styrian Goldings [5.4%] – 5 min
YEAST
Belle Saison – Danstart #Lallemand Belle Saison
SPECIFICATIONS
Original Gravity: 1.055
Final Gravity: 1.013
ABV: 4.3%
Boil Time: 75 min
MASH STEPS
Mash Temp: 150 F
Mash Time: 75 min
Sparge: Fly Sparge @ 168 F
Bottling Note: 0.05 oz Ascorbic Acid Bottling
