Saison de L'Ours-Prickly Pear

All Grain Recipe

Submitted By: tgrier (Shared)
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Brewer: Tony Grier
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 7.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 28.0 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.5° P)Fermentation: Ale, Two Stage
ABV: 7.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 1
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain 2
4.00 oz Special B (Dingemans) (147.5 SRM) Grain 3
1.00 oz Hallertauer [4.8%] - Boil 60 min Hops 4
2.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 5
1.00 oz Hallertauer [4.8%] - Boil 30 min Hops 6
1.00 tsp Irish Moss (Boil 10 min) Misc 7
1.00 oz Strisslespalt [4.0%] - Boil 5 min Hops 8
1 pkgs Farmhouse Blend (Wyeast Labs #3726) Yeast 9
15.00 Prickly Pear (Primary 14 days) Misc 10

Notes

New Version - Last was Great. Mash and boil Pears. Put cold water in carboy and pour mashed pears into 6.5gal carboy. Wait until about 80deg and prepour yeat to get starter going before pouring in wort.