Saison du Crunk CrunkWorxPNW VicSec/Mosaic/Brux

All Grain Recipe

Submitted By: hukdizzle (Shared)
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Brewer: biGhuK
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 8.01 galStyle Guide: BJCP 2008
Color: 3.7 SRMEquipment: CrunkWorx PNW
Bitterness: 39.3 IBUsBoil Time: 90 min
Est OG: 1.054 (13.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.9° P)Fermentation: My Aging Profile
ABV: 6.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
9 lbs CHÂTEAU PILSEN 2RS (1.5 SRM) Grain 1
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 2
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 3
0.45 oz Columbus (Tomahawk) [15.0%] - Boil 90 min Hops 4
1.00 Whirlfloc Tablet (Boil 10 min) Misc 5
2.20 g Yeast Nutrient (Boil 10 min) Misc 6
1.00 oz Mosaic (HBC 369) [11.2%] - Steep 10 min Hops 7
1.00 oz Vic Secret [12.0%] - Steep 10 min Hops 8
1.0 pkgs Wallonian Farmhouse (Yeast Bay #-) Yeast 9
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 10
1.00 oz Mosaic (HBC 369) [11.2%] - Dry Hop 5 days Hops 11
1.00 oz Vic Secret [12.0%] - Dry Hop 5 days Hops 12

Notes

Water Profile Ca - 77ppm Mg - 0ppm Na - 0ppm So4 - 90ppm Cl - 70ppm CaCo3 - 0ppm Mash (3.75G) Gypsum - 2.3g CaCL - 2.1g Sparge (5.58G) 5 gallons and 2.32 qt Gypsum - 3.4g CaCL - 3.1g Acid @ 10% - 13.0 SO4/CL = 1.2 pH = 5.3

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