Petite Bourgeoisie Saison

All Grain Recipe

Submitted By: nahthan (Shared)
Members can download and share recipes

Brewer: Nathan Smith
Batch Size: 14.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 17.50 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: My Equipment
Bitterness: 35.5 IBUsBoil Time: 90 min
Est OG: 1.035 (8.7° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 3.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
25.00 gal East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) Water 1
5.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
24 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3
8.00 oz Acidulated Malt (3.0 SRM) Grain 4
1.40 oz Simcoe [13.0%] - Boil 85 min Hops 5
2.50 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 6
1.50 oz Styrian Goldings [3.4%] - Boil 30 min Hops 7
4.00 oz Belma 2-399-303 [13.0%] - Boil 0 min Hops 8
1 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 9
1 pkgs French Saison (Wyeast Labs #3711) Yeast 10

Notes

Malt bill in percentages: 98% Belgian Pils, 2% Acidulated. 0 minute hop addition is through a Hop Back. Wort & yeast split between 2 carboys: Carboy 1 - 2 Tubes of WLP565 Saison I (Dupont), Carboy 2 - 2 Packs of Wyeast 3711 French Saison (Thiriez). Pitch in the high 60s, let it rise into the low/mid 70s and hold it there. 1.035-1.010, 3.2% ABV, 32 IBU.