End of Summer Grisette EX

Partial Mash Recipe

Submitted By: AtlanticBrewSupply (Shared)
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Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 5.71 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: My Equipment
Bitterness: 20.6 IBUsBoil Time: 60 min
Est OG: 1.043 (10.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.010 SG (2.6° P)Fermentation: My Aging Profile
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Epiphany Rye Malt (4.7 SRM) Grain 1
8.00 oz Wheat, Flaked (1.6 SRM) Grain 2
2.00 oz Acid Malt (3.0 SRM) Grain 3
2 lbs Wheat Dry Extract [Boil] (8.0 SRM) Dry Extract 4
2 lbs 8.00 oz LME Golden Light (Briess) [Boil] (4.0 SRM) Extract 5
1.00 oz Fuggles [4.5%] - Boil 60 min Hops 6
1.00 oz Styrian Goldings [1.9%] - Boil 5 min Hops 7
1.0 pkgs Belle Saison (Lallemand/Danstar #-) Yeast 8

Notes

Grisette is a style popularized in Belgium in the 19th century. It is a wheat based light farmhouse ale brewed by the miners in the Hainut province of Belgium. A grisette is brewed similar to Saison, but should be about 4% alcohol or lower, have a large portion of the grist be wheat, finish slightly tart, and be extremely refreshing. For this recipe it is recommended to use the Belle Saison dry yeast strain from Lallemand. For liquid yeast the Belgian Saison I WLP565 is a good option.

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