Monsoon Saison Wallonia

All Grain Recipe

Submitted By: chuckcollins (Shared)
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Brewer: Chuck
Batch Size: 11.00 galStyle: Saison (25B)
Boil Size: 12.30 galStyle Guide: BJCP 2015
Color: 2.9 SRMEquipment: Spike 20 Gal
Bitterness: 71.4 IBUsBoil Time: 70 min
Est OG: 1.050 (12.4° P)Mash Profile: Farmhouse Infusion Mash with Precooked Adjuncts
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
18 lbs Extra Pale Premium Pilsner Malt (1.2 SRM) Grain 1
3 lbs 13.28 oz Wheat Malt (Avangard) (2.0 SRM) Grain 2
1.00 oz Polaris [19.0%] - First Wort Hops 3
1.00 oz Mandarina Bavaria [6.4%] - Boil 30 min Hops 4
1.00 oz Motueka [6.9%] - Boil 30 min Hops 5
1.00 oz Mandarina Bavaria [6.4%] - Boil 10 min Hops 6
1.00 oz Motueka [6.9%] - Boil 10 min Hops 7
1.00 oz Mandarina Bavaria [6.4%] - Steep 0 min Hops 8
1.00 oz Motueka [6.9%] - Steep 0 min Hops 9
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 10
1.0 pkgs Saison Blend II (Yeast Bay #-) Yeast 11

Notes

Wallonia water. The best approximation I could make based on what I could find is: Ca 50-150 SO4 100-400 Cl 0-100 HCO3 0-80 Based on that data, if you start with RO water out of the machine, to each 5 gal add 4 gm gypsum (CaSO4), 2 gm calcium chloride(CaCl2) and 1.0 gm non-iodinized table salt (NaCl). Note that this is per 5 gal of mash and sparge water. You may need to add acid malt, lactic acid or phosphoric acid (depending on your preference) to adjust your mash and sparge water pH. If you add additional CaCl2 to bring your pH down, you will throw your Ca and Cl balance off, and the Cl:SO4 ratio will move to the sweet side and away from the hop:malt flavor balance.

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