Saison 2017

All Grain Recipe

Submitted By: SaguaroMan (Shared)
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Batch Size: 6.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 8.44 galStyle Guide: BJCP 2008
Color: 5.5 SRMEquipment: My Equipment
Bitterness: 35.6 IBUsBoil Time: 70 min
Est OG: 1.086 (20.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Single Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
34.00 ml Phosphoric Acid 10% (Mash 60 min) Misc 1
3.40 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.00 g Calcium Chloride (Mash 60 min) Misc 4
0.90 g Salt (Mash 60 min) Misc 5
8.00 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 6
9 lbs Pale Malt (Weyermann) (3.3 SRM) Grain 7
3 lbs Rye Malt (Briess) (3.7 SRM) Grain 8
3 lbs Wheat, Torrified (1.7 SRM) Grain 9
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 10
1.00 oz Apollo [6.2%] - First Wort Hops 11
1.00 oz Northern Brewer [4.9%] - First Wort Hops 12
0.50 oz Perle [7.6%] - First Wort Hops 13
1.00 Whirlfloc Tablet (Boil 10 min) Misc 14
0.50 oz Perle [7.6%] - Boil 5 min Hops 15
1.00 oz Perle [8.0%] - Boil 0 min Hops 16
1.0 pkgs Saisonstein’s Monster (Omega #OYL-500) Yeast 17
1 lbs Invert Sugar (0.0 SRM) Sugar 18

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