Wallonian du Tropic
All Grain Recipe
Submitted By: dshogun (Shared)
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Brewer: David Morgan | |
Batch Size: 6.50 gal | Style: Saison (25B) |
Boil Size: 7.76 gal | Style Guide: BJCP 2015 |
Color: 5.2 SRM | Equipment: IBeX Brewery 8Gal Kettle & 7Gal Mash Tun |
Bitterness: 23.9 IBUs | Boil 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 |
1.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
13 |
1.0 pkgs |
Wallonian Farmhouse (Yeast Bay #-) |
Yeast |
14 |
1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
15 |
0.13 gal |
Passionfruit Puree - Vintner's [Secondary] (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.This Recipe Has Not Been Rated