Summer Season

All Grain Recipe

Submitted By: chezteth (Shared)
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Brewer: Brandon Kolbe
Batch Size: 6.08 galStyle: Saison (16C)
Boil Size: 8.87 galStyle Guide: BJCP 2008
Color: 3.9 SRMEquipment: 10gal Igloo Cooler & 7.5gal turkey fryer
Bitterness: 18.6 IBUsBoil Time: 90 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Single Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15.00 ml Phosphoric Acid (Mash 60 min) Misc 1
11.00 ml Phosphoric Acid (Mash 60 min) Misc 2
2.40 g Calcium Chloride (Mash 60 min) Misc 3
2.40 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
1.60 g Calcium Chloride (Mash 60 min) Misc 5
1.60 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
11 lbs 6.37 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 7
13.02 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 8
11.28 oz Munich 10L (Briess) (10.0 SRM) Grain 9
1.89 oz Caramunich II (Weyermann) (63.0 SRM) Grain 10
1 lbs 0.01 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11
1.69 oz Hallertauer [4.0%] - Boil 60 min Hops 12
0.74 oz Hallertauer [4.0%] - Steep 5 min Hops 13
1 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 14

Notes

Add 1.6g calcium chloride & gypsum and 11mL phosphoric acid to strike water. Add 2.4g calcium chloride & gypsum and 15mL phosphoric acid to the sparge water.