Recipe Details

ID 22862 Crea­ti­on Date 13.1.2020
Matis­se Classic
Sai­son
Descrip­ti­on com­mer­cial beer clo­ne reci­pe von Night Shift Brewing
Aut­hor Bim­Bam­Bom­mel (public)
 
Batch Size 18.93 l
Ori­gi­nal Gravity 14.1 °P
Final Gra­vi­ty 3.5 °P
Alco­hol 5.8 %vol
Color 7 EBC
 
Bit­ter­ness 22 IBU (mild, Ibu:Stw 2:1)
Aro­ma 1.5 mg/l (gering)
 
Type mash
Mash Effi­ci­en­cy 70 %
Mash Water 12.5 l
Spar­ge Water 15.2 l
Com­ment
This clas­sic, pep­pery, dry sai­son comes from Night Shift Bre­wing. A simp­le grist cou­pled with an asser­ti­ve bit­te­ring hop addi­ti­on help accen­tua­te the dry cha­rac­te­ristics and give a solid base for the phe­nols from the yeast. This beer took the sil­ver medal in the Clas­sic Sai­son cate­go­ry the 2017 Gre­at Ame­ri­can Beer Fes­ti­val. This home­brew reci­pe is fea­tured in 51 Craft Beer Clo­ne Recipes 2019. Find out what reci­pe was fea­tured for your sta­te! https://www.homebrewersassociation.org/homebrew-recipe/night-shift-brewing-matisse-classic-saison/ We’ve tried varia­ti­ons of this reci­pe with oran­ge peel, pep­per­corns, dif­fe­rent hops, etc. It’s a gre­at base to play around with and expe­ri­ment ide­as. We’ve also tried some mixed fer­me­na­ti­ons but would recom­mend adding wheat or other high pro­te­in grain to give food for the other yeast/bacteria.

Inhalt

Grain Bill

Name Amount Rate Color
Pils­ner Malz 4163.96 g 100 % 4 EBC
Comm­ents on Grain Bill
For 5 gal (18.9 L) 9.18 lb (4.16 kg) Pils­ner malt

Mash

Mash Pro­ce­du­re
Comm­ents on Mash Procedure
Sin­gle infu­si­on mash tar­ge­ting 150-152˚F (66-67˚ C), wha­te­ver gets you to com­ple­te atte­nua­ti­on. Add gyp­sum to around 250ppm sul­fa­te. Tar­get a 5.2 mash pH, we use lac­tic acid to adjust.

Hops

Amount Name Form Alpha Use Time IBU
19.85 g Auro­ra Pel­lets 7 % Vor­der­wür­ze 60 min 16.2 IBU
8.51 g Auro­ra Pel­lets 7 % Kochen 20 min 5.7 IBU
14.18 g Saa­zer Pel­lets 3.5 % Whirl­pool 80°C 0 min 0 IBU
Comm­ents on Hop Additions
0.7 oz (20 g) Sty­ri­an Auro­ra hops, 8% a.a. (FWH) 0.3 oz (8 g) Sty­ri­an Auro­ra hops, 8% a.a. (20 min) 0.5 (14 g) oz Saaz hops, 4% a.a. (whirl­pool)
Boil
Total Boil Time 60 min
Boil Size 21.8 l

Fermentation

Amount Name Atte­nua­ti­on Tem­pe­ra­tu­re
11 g Craft Series M36 Liber­ty Bell Ale 75 % -7.8 °C
Comm­ents on Fermentation
Bel­gi­an Sai­son yeast strain (Vor­schlag M36 Liber­ty Bell Ale) Knock­out post boil around 65˚F (18˚ C), try­ing to have the top end of fer­men­ta­ti­on be 70˚F (21˚ C). After five days, remo­ve wha­te­ver tem­pe­ra­tu­re con­trol you had and allow to free rise to wha­te­ver tem­pe­ra­tu­re it wants. Fer­men­ta­ti­on is typi­cal­ly about 4 weeks, we’ll drop the tem­pe­ra­tu­re and packa­ge in week 5.
Car­bo­na­ti­on
CO2 con­tent 7.84 g/l
Car­bo­na­ti­on Method wort