This beer recipe was originally published in the article “2022 Great American Beer Festival Pro-Am Competition” in the January/February 2023 Zymurgy magazine.
Sticky Fingers is a grape-infused saison by homebrewer Mark Pennick of Fort Collins, Colorado. After teaming up with CooperSmith’s Pub and Brewing (Fort Collins) to enter the 2022 Great American Beer Festival (GABF) Pro-Am Competition, the Pennick and CooperSmiths earned a silver medal for their saison.
Learn more about this award-winning beer recipe, along with the gold and bronze winners.
About the GABF Pro-Am Competition
The Great American Beer Festival (GABF) Pro-Am Competition offers amateur brewers a unique opportunity to brew their recipes commercially with professional brewers and take their beers to the next level. In 2022, 35 Pro-Am entries underwent best-of-show-style judging over two rounds.
The GABF Pro-Am is a chance for homebrewers to take part in a large-scale brew day and have their beers recognized at the national level at one of the largest beer festivals in the world. But it’s even more than that—it’s a celebration of the brewing community in its entirety, including homebrewers, and the pivotal role each group plays.
This beer recipe was originally published in the article “2022 Great American Beer Festival Pro-Am Competition” in the January/February 2023 Zymurgy magazine.
Sticky Fingers is a grape-infused saison by homebrewer Mark Pennick of Fort Collins, Colorado. After teaming up with CooperSmith’s Pub and Brewing (Fort Collins) to enter the 2022 Great American Beer Festival (GABF) Pro-Am Competition, the Pennick and CooperSmiths earned a silver medal for their saison.
Learn more about this award-winning beer recipe, along with the gold and bronze winners.
About the GABF Pro-Am Competition
The Great American Beer Festival (GABF) Pro-Am Competition offers amateur brewers a unique opportunity to brew their recipes commercially with professional brewers and take their beers to the next level. In 2022, 35 Pro-Am entries underwent best-of-show-style judging over two rounds.
The GABF Pro-Am is a chance for homebrewers to take part in a large-scale brew day and have their beers recognized at the national level at one of the largest beer festivals in the world. But it’s even more than that—it’s a celebration of the brewing community in its entirety, including homebrewers, and the pivotal role each group plays.
Ingredients:
- MALTS
- 4.68 lb. (2.12 kg) Castle Pilsen malt
- 4.68 lb. (2.12 kg) Rahr white wheat malt
- 1.5 lb. (680 g) Vienna malt
- 1.25 lb. (567 g) torrefied wheat
- 8 oz. (227 g) Carapils malt
- HOPS
- 0.4 oz. (11 g) Magnum, 15.2% a.a. @ 60 min
- 0.5 oz. (14 g) Nelson Sauvin, 12.2% a.a. @ 10 min
- 0.5 oz. (14 g) Czech Saaz, 2.4% a.a. @ 10 min
- 0.5 oz. (14 g) Hüll Melon, 6.5% a.a. @ 10 min
- 0.5 oz. (14 g) Nelson Sauvin, 12.2% a.a. @ 2 min
- 0.5 oz. (14 g) Czech Saaz, 2.4% a.a. @ 2 min
- 0.5 oz. (14 g) Hüll Melon, 6.5% a.a. @ 2 min
- YEAST
- 1.5 L stir-plate starter White Labs WLP568 Belgian Style Saison Ale Yeast Blend
- ADDITIONAL ITEMS
- 8 oz. (227 g) rice hulls as lautering aid, optional
- 1 oz. (28 g) grapefruit peel @ 15 min
- 46 fl. oz. (1.36 L) Winexpert Sauvignon Blanc Grape Concentrate @ 0 min
Specifications:
Yield: 5.5 US gal. (20.8 L)
Original Gravity: 1.074 (18°P)
Final Gravity: 1.006 (1.5°P)
ABV: 9.1%
IBU: 30
SRM: 5
Directions:
Mash at 148°F (63°C), for one hour using a mash thickness of 1.33 qt./lb. (2.8 L/kg) or as thin as 1.5 qt./lb. (3.1 L/kg). No mash out. Continuous sparge at 170°F (77°C), to collect 6.8 gal. (25.7 L) boil volume.
Boil 75 minutes, adding hops as indicated. At flameout, add the grape concentrate. Whirlpool 10 minutes to pasteurize the grape concentrate and partially isomerize the late kettle hop additions.
Chill wort to 72°F (22°C), pitch yeast, and hold at that temperature until beer clears, likely 10 days, but up to 16. Bottle condition to 2.4 vol. CO₂ (4.8 g/L). At home, I add EC-1118 to aid bottle conditioning, but repitching primary yeast is even better. This beer peaks at 3 months.
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