Rustique Ale

All Grain Recipe

Submitted By: Gueuledebois (Shared)
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Brewer: Maxym Desmeules
Batch Size: 10.57 galStyle: Saison (16C)
Boil Size: 14.03 galStyle Guide: BJCP 2008
Color: 12.5 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 20.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.005 SG (1.4° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 0.37 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs 6.55 oz Biscuit Malt (23.0 SRM) Grain 2
1 lbs 1.64 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
4 lbs 6.55 oz Candi Sugar, Clear (0.5 SRM) Sugar 4
1.76 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 5
1.76 oz Styrian Goldings [5.4%] - Boil 15 min Hops 6
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 7
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 8
1.76 oz Styrian Goldings [5.4%] - Dry Hop 0 days Hops 9

Taste Notes

Wyeast 3526 (Brettanomyces lambicus) or White Labs WLP650 (Brettanomyces bruxellensis) yeast 1.2 cups corn sugar (for priming) Step by Step Heat 2.8 gallons (10.6 L) of water to 164 °F (73 °C), stir in crushed grains and mash at 153 °F (67 °C). Mash for 60 minutes then stir in boiled water to raise grain bed temperature to 168 °F (76 °C). Hold for 5 minutes. Recirculate until wort is clear, then begin running wort off to kettle. Sparge with 170 °F (77 °C) water. Boil wort for 90 minutes, adding hops at times indicated in recipe. Add sugar and yeast nutrients with 15 minutes left in boil. Cool wort and transfer to fermenter. Aerate wort and pitch beer yeast. Ferment at 70 °F (21 °C). Rack to secondary when fermentation is complete and add Brettanomyces and dry hops. Let condition for 2 months before bottling. Bottle in heavy bottles.

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