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All Grain Recipe

Submitted By: Truls (Shared)
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Batch Size: 6.08 galStyle: Saison ()
Boil Size: 6.60 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: New Equipment
Bitterness: 30.6 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 5.16 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
11 lbs 14.48 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs 5.16 oz Munich Malt - 10L (10.0 SRM) Grain 3
10.58 oz Wheat, Torrified (1.7 SRM) Grain 4
0.71 oz Target [11.0%] - Boil 60 min Hops 5
0.35 oz mt hood [5.0%] - Boil 60 min Hops 6
0.35 oz Styrian Goldings [5.4%] - Boil 60 min Hops 7
0.18 oz Styrian Goldings [5.4%] - Boil 15 min Hops 8
0.18 oz mt hood [5.0%] - Boil 15 min Hops 9
0.18 oz Tettnang [4.5%] - Boil 15 min Hops 10
0.18 oz Strisslespalt [4.0%] - Boil 15 min Hops 11
0.71 oz Strisslespalt [2.4%] - Steep 30 min Hops 12
0.71 oz Tettnang [4.5%] - Steep 30 min Hops 13
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 14

Notes

Made a 1.6l starter of one package wyeast 3711. Pitch temp 19°C. Sg after 6.5 days in primary:1.020, 22 degrees celsius. Increased to 23.5°C.

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