RT33 Saison

All Grain Recipe

Submitted By: viktorzika (Shared)
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Batch Size: 2.91 galStyle: Saison ()
Boil Size: 4.31 galStyle Guide: BJCP 2008
Color: 8.3 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 33.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: BIAB, Light Body
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 6.55 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
7.05 oz Rye Malt (4.7 SRM) Grain 2
7.05 oz Wheat Malt, Bel (2.0 SRM) Grain 3
7.05 oz Caramunich Malt (56.0 SRM) Grain 4
10.58 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5
0.71 oz Willamette [6.2%] - Boil 60 min Hops 6
0.15 tsp Irish Moss (Boil 12 min) Misc 7
15.00 g Ginger Root (Boil 12 min) Misc 8
1.06 oz Willamette [6.2%] - Boil 5 min Hops 9
15.00 g Orange Peel, Bitter (Boil 5 min) Misc 10
15.00 g Coriander Seed (Boil 5 min) Misc 11
0.6 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 12

Notes

Mäsktemp 63-65 C, jämn mestadels 64 ~10g mald koriander

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