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Saison Figolla

Saison Figolla

Continuing our newish tradition of creating a thank you beer for the judges of our Mayfaire competition - this year the club decided to make a Saison with a "Maltese" twist. This beer is based on an Easter Maltese dessert called figolla - a buttery citrus infused cake/cookie filled with marzipan. To make this Saison we're starting with a basic grain bill with a little "baked crust" of the biscuit. The aroma is boosted with the zest of lemon and Moro Blood Oranges (closer to an Italian/Maltese orange). We'll be adding almonds - details to follow! We're also happy to have some fun with this one and we'll be canning it via the Beer Monks Mobile Canning crew here in SoCal. (

Brewed By: Drew Beechum, Kent Fletcher, John Aitchison, Ed Kochanowski, Andy Ziskin
Brew Date: 02/13/2016

Saison Figolla

Method: All Grain Style: Saison
Boil Time: 60 min Batch Size: 40 gallons (fermentor volume)
Boil Size: 41.7 gallons Efficiency: 70% (brew house)
Boil Gravity: 1.052 (recipe based estimate) Hop Utilization Multiplier: 1
Original Gravity: 1.054
Final Gravity: 1.013
ABV (standard): 5.37%
IBU (tinseth): 18.83
SRM (morey): 5.63
Mash pH: 0
Amount Fermentable PPG °L Bill %
55 lb Pilsner 36 1.5 62.9%
12.5 lb Munich Type I 38 6 14.3%
12.5 lb Oat Malt 28 2 14.3%
5 lb Cara 20 MD (Caravienne) 34 8 5.7%
2.5 lb Biscuit 34.5 22 2.9%
Amount Variety Type AA Use Time IBU
3.3 oz Magnum Leaf/Whole 12.9 Boil 60 min 18.12
2 oz Crystal Leaf/Whole 4.2 Boil 5 min 0.71
Mash Guidelines
Amount Description Type Temp Time
32.81 gal Strike 152 F 60 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
4 each Lemon Zest Spice Whirlpool 1 min
8 each Blood Orange Zest Spice Whirlpool 1 min
0.5 gal Blood Orange Juice Flavor Whirlpool 1 min
1.9 ml Almond Extract Fining Kegging 1 min
CO2 Level: 3.25 Volumes
Target Water Profile: 35315
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

This recipe has been published online at:

Generated by Brewer's Friend -
Date: 2021-08-25 06:30 UTC
Recipe Last Updated: 2021-08-25 06:29 UTC
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