Brian's Saison DuPartay 2018

All Grain Recipe

Submitted By: littlemojo (Shared)
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Brewer: Brian's Beer
Batch Size: 6.00 galStyle: Saison (25B)
Boil Size: 9.42 galStyle Guide: BJCP 2015
Color: 8.8 SRMEquipment: Brian - Pot (11 Gal) and Cooler (10 Gal) - All Grain
Bitterness: 28.4 IBUsBoil Time: 90 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Montgomery County, MD Water 1
2.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.50 tsp Lactic Acid (Mash 60 min) Misc 3
0.50 g Calcium Chloride (CaCl2) (Mash 60 min) Misc 4
8.00 oz Rice Hulls (0.0 SRM) Adjunct 5
4 lbs Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 6
3 lbs Munich Malt - 20L (20.0 SRM) Grain 7
2 lbs Rye Malt (Briess) (3.7 SRM) Grain 8
2 lbs Wheat Malt (Avangard) (2.0 SRM) Grain 9
1 lbs Soft Candi Sugar, Brun Léger (Light) (6.5 SRM) Dry Extract 10
1.85 oz East Kent Goldings (EKG) [5.6%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 13
0.25 tsp Yeast Nutrient (Primary 3 days) Misc 14

Notes

Mashed low, 145ish. Batch sparged. Slowly raised ferment temp from 65 to over 80 degrees by day 7. Ferment for 3 weeks.