Aramis Petit Saison

All Grain Recipe

Submitted By: snowveil (Shared)
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Brewer: Mike Via
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 8.38 galStyle Guide: BJCP 2008
Color: 2.5 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 31.0 IBUsBoil Time: 90 min
Est OG: 1.037 (9.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.004 SG (1.0° P)Fermentation: Ale, Single Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1
8.00 oz Carapils (Briess) (1.5 SRM) Grain 2
8.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3
2.00 oz Acid Malt (3.0 SRM) Grain 4
0.25 oz Magnum [14.9%] - Boil 60 min Hops 5
1.00 oz Aramis [8.6%] - Boil 15 min Hops 6
1.00 oz Aramis [8.6%] - Boil 0 min Hops 7
1.0 pkgs Belle Saison Yeast (Danstar #) Yeast 8

Taste Notes

Rehydrate and pitch 1 sachet of Danstar Belle Saison yeast. Pitch in mid sixties and let rise into low 70's, don't go too crazy with high temperature as this yeast is a known attenuator anyway. water additions as follows 4g CaSO4 (Gypsum), 2g CaCl2 (Calcium Chloride), 3g MgSO4 (Epsom Salt) EZ Water 3.0 Readout: ------------------------------------- Starting Water (ppm): Ca: 0 Mg: 0 Na: 0 Cl: 0 SO4: 0 HCO3: 0 Mash / Sparge Vol (gal): 5 / 2.5 RO or distilled %: 100% / 100% Total Grain (lb): 7.0 Adjustments (grams) Mash / Boil Kettle: CaSO4: 4 / 0 CaCl2: 2 / 0 MgSO4: 3 / 0 NaHCO3: 0 / 0 CaCO3: 0 / 0 Lactic Acid (ml): 0 Sauermalz (oz): 2 Mash Water / Total water (ppm): Ca: 77 / 51 Mg: 15 / 10 Na: 0 / 0 Cl: 51 / 34 SO4: 180 / 120 Cl to SO4 Ratio: 0.28 / 0.28 Alkalinity (CaCO3): -83 RA: -147 Estimated pH: 5.46 (room temp)

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