Imperial Brett Saison

All Grain Recipe

Submitted By: Turner5 (Shared)
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Batch Size: 5.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 6.5 SRMEquipment: 8 Gallon pot
Bitterness: 28.1 IBUsBoil Time: 60 min
Est OG: 1.081 (19.7° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.017 SG (4.3° P)Fermentation: Ale, Single Stage
ABV: 8.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs 8.00 oz Rye Malt (4.7 SRM) Grain 2
12.00 oz Munich Malt - 10L (10.0 SRM) Grain 3
12.00 oz Vienna Malt (3.5 SRM) Grain 4
8.00 oz White Wheat Malt (2.4 SRM) Grain 5
0.75 oz Sorachi Ace [12.0%] - Boil 60 min Hops 6
0.50 oz Sorachi Ace [12.0%] - Steep 5 min Hops 7
0.50 oz Willamette [5.5%] - Steep 15 min Hops 8
1 pkgs French Saison (Wyeast Labs #3711) Yeast 9
1 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 10

Notes

Strike Water Volume : 4.53 Strike Water Temperature : 169.4 Decoct water volume: 2.3 quarts Sparge Water Volume : 3.78 Sparge Water Temperature : 171.5