Saison Vautour 10G
All Grain Recipe
Submitted By: jnacey2 (Shared)Members can download and share recipes
Batch Size: 11.00 gal | Style: Saison (16C) |
Boil Size: 13.50 gal | Style Guide: BJCP 2008 |
Color: 3.8 SRM | Equipment: BIAB Profile 10g |
Bitterness: 25.2 IBUs | Boil Time: 60 min |
Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
Est FG: 1.005 SG (1.3° P) | Fermentation: Ale, Two Stage |
ABV: 5.7% | Taste Rating: 30.0 |
Amount | Name | Type | # |
---|---|---|---|
14 lbs | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 1 |
4 lbs | Rye Malt (4.7 SRM) | Grain | 2 |
1 lbs | Cane (Beet) Sugar (0.0 SRM) | Sugar | 3 |
3.00 oz | Hallertauer Mittelfrueh [2.5%] - Boil 60 min | Hops | 4 |
2.00 oz | Hallertauer Mittelfrueh [2.7%] - Boil 15 min | Hops | 5 |
1.00 oz | Styrian Goldings [5.4%] - Boil 15 min | Hops | 6 |
2.00 oz | Hallertauer Mittelfrueh [2.7%] - Boil 5 min | Hops | 7 |
1.00 oz | Styrian Goldings [5.4%] - Boil 5 min | Hops | 8 |
1.0 pkgs | Belgian Saison (Wyeast Labs #3724) | Yeast | 9 |