Wit - Saison Split
Specifics
General Information
Method: All Grain

Split batch, 5 gallon using witbier yeast, 5 gallon using saison yeast

 

2 ounce Indian corriander seed @ flameout

.5 lbs dextrose added for saison portion. 

 

Mash @ 150 for 60 mins

chill to 75 for saison

continue to 66 for witbier

Pitched yeast into separate carboys at 68 degrees. After 12 hours I let the saison free ride into the high 80s. 

Raised the temps to 80 in the wit after one week. 

 
Recipe
Scale
Scale This Recipe
Enter desired final yield (volume):  gallons
Reference
Grains
11.00 pounds 50% of grist
5.00 pounds 22.7% of grist
1.00 pounds 4.5% of grist
5.00 pounds 22.7% of grist
22.00 pounds Total Grain Weight 100% of grist
Miscellaneous Ingredients (Non-Fermentable)
2 oz Indian Corriander Seed Ground @ 0 minutes (Boil)  
Reference
Hops
0.50 ounces 12.1% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		6.1 AAUs
1.00 ounces 12.1% Pellets @ 30 minutes
Type: Aroma
Use: Boil 		12.1 AAUs
1.00 ounces 12.1% Pellets @ 15 minutes
Type: Aroma
Use: Boil 		12.1 AAUs
2.50 ounces Total Hop Weight 30.3 AAUs
Yeast
Wyeast Wyeast 3944 Belgian Witbier and WLP 565 Belgian Saison — Liquid — 1 L stirred starter (wit)
Water Profile
Source: RO plus additions
Sulfate: 48 ppm
Calcium: 37 ppm
Chloride: 40 ppm
Sodium: 28 ppm
Notes: Use lactic to adjust mash 5.3
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