Wallonian du Passion

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 6.50 galStyle: Saison (25B)
Boil Size: 7.76 galStyle Guide: BJCP 2015
Color: 5.2 SRMEquipment: IBeX Brewery 8Gal Kettle & 7Gal Mash Tun
Bitterness: 23.9 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.50 gal City of Cerritos Water 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3
2 lbs Vienna Malt (3.5 SRM) Grain 4
1 lbs Acid Malt (3.0 SRM) Grain 5
1 lbs Carapils 6-Row (Briess) (1.3 SRM) Grain 6
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7
1.00 oz Saaz [3.2%] - Boil 60 min Hops 8
1.00 ml Fermcap-S (Boil 60 min) Misc 9
1.00 oz Styrian Goldings [2.6%] - Boil 45 min Hops 10
0.75 oz Goldings, East Kent [5.3%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 13
1 pkgs Wallonian Farmhouse (Yeast Bay #-) Yeast 14
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 15
0.13 gal Passionfruit Puree - Vintner's (8.0 SRM) Juice 16
0.50 tsp Gelatin (Secondary 5 hours) Misc 17

Notes

Split into 2 batches Will use Wyeast 3724 till reaches 1.035. WIll then use 2ndary Yeastbay Wallonian yeast & age for 8+months on glass, then will add 1lb of Passion Fruit Purée in secondary for 1st batch, 1lb of Guava purée for 2nd batch.