Saison Vautour 10G

All Grain Recipe

Submitted By: jnacey2 (Shared)
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Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 13.50 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: BIAB Profile 10g
Bitterness: 25.2 IBUsBoil 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

Ingredients
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

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