Franco-American Strong Ale

Some of you, quite rightly, are scratching you head and wondering, “did the BJCP codify a new style I’m unaware of?”  No, but I did.  As my second on-premises homebrew recipe, I am collaborating with my bother-in-law.  He’s French by birth, but I won’t hold that against him.  Our idea is something that is both French and American, something that reflects our heritages, and our common love for bold, complex, Belgian-y beer.  With a last name like Shoemaker, you may quickly deduce that I’m from German stock, and you’d be right.  Look below and you’ll find an ingredient that’s German- Avangard Pilsner malt.  American Magnum hops, used for bitterness, are German in origin.  The spices used are quite common in French cooking, and to tie it all together, a Belgian style yeast to handle the anticipated higher gravity and to dry out the beer.

This trans-Atlantic brew does not have a name yet, but something will come to us.  Have an idea for the name?  Leave it as a comment.   An added bonus, Benjamin (my b.i.l.) is an accomplished artist.  I’ve charged him with the responsibility of doing the label art.  Our brew date is this Saturday, 3/25/17 at 4 p.m.

Upon completion you can bet I’ll be reviewing the beer.  Will it come out like I’ve imagined it, or will it result in something entirely different?  We’ll see.

Recipe: RED SUPER SAISON F-A.S.A.
Brewer: JOHN SHOEMAKER
Asst Brewer:  BENJAMIN PERRAMANT 
Style: Saison
TYPE: All Grain
Taste: (30.0) 

Recipe Specifications
--------------------------
Boil Size: 6.25 gal
Post Boil Volume: 5.00 gal
Batch Size (fermenter): 5.00 gal   
Bottling Volume: 5.00 gal
Estimated OG: 21.6 Plato
Estimated Color: 15.1 SRM
Estimated IBU: 30.8 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt            Name                                     Type    #     %/IBU         
13.00 lb       Pilsner Malt (Avangard) (1.7 SRM)        Grain   1     83.9 %        
1.00 lb        Crystal Malt - 60L (Thomas Fawcett)      Grain   2     6.5 %         
0.75 lb        Rye, Flaked (Briess) (4.6 SRM)           Grain   3     4.8 %         
0.50 lb        Caramel/Crystal Malt -120L (120.0 SRM)   Grain   4     3.2 %         
0.25 lb        Wheat - Soft Red, Flaked (Briess)        Grain   5     1.6 %         
0.75 oz        Magnum [13.30 %] - Boil 60.0 min         Hop     6     30.8 IBUs     
1.00 oz        Pepper Corns (Boil 7.0 mins)             Spice   7     -             
0.75 oz        Nutmeg (Boil 7.0 mins)                   Spice   8     -             
1.0 pkg        Belle Saison (Lallemand/Danstar #-)      Yeast   9     -             


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 15.50 lb
----------------------------
Name              Description                             Step Temp.  Step Time     
Mash In           Add 19.64 qt of water at 169.9 F        154.0 F       75 min        

Sparge: Batch sparge with 2 steps (Drain mash tun , 3.20gal) of 168.0 F water
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