2014 Best Wishes Saison
All Grain Recipe
Submitted By: jorkim (Shared)
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|Brewer: Nikolaj Bach|| |
|Batch Size: 11.89 gal||Style: Belgian Specialty Ale (16E)|
|Boil Size: 14.88 gal||Style Guide: BJCP 2008|
|Color: 4.4 SRM||Equipment: 70 liter gryde|
|Bitterness: 29.0 IBUs||Boil Time: 90 min|
|Est OG: 1.066 (16.2° P)||Mash Profile: Single Infusion, Light Body|
|Est FG: 1.003 SG (0.7° P)||Fermentation: Ale, Three Stage|
|ABV: 8.4%||Taste Rating: 41.0|
||Gypsum (Calcium Sulfate) (Mash 60 min)
|29 lbs 7.47 oz
||Pilsner (2 Row) Bel (2.0 SRM)
||Hallertauer Mittelfrueh [2.8%] - Boil 55 min
||Styrian Goldings [4.3%] - Boil 25 min
||Styrian Goldings [4.3%] - Boil 15 min
||Saaz [4.0%] - Boil 1 min
||Belgian Saison II Yeast (White Labs #WLP566)
|1 lbs 15.99 oz
||Sugar, Table (Sucrose) (1.0 SRM)
Notes3.7g gypsum added to the mash to add approximately 25 ppm calcium.
Brewed on 8/9/2012
Wort split between 2 carboys
Repitch from Xtra Medium Saison (3rd generation repitch)
- Carboy 1 - Wyeast 3724 Saison (Dupont) Pitched at 70F raised to 85F next day. Raised to 90F 4 days after pitching.
- Carboy 2 - WLP565 Saison I (Dupont) pitched at 71F raised to 85F next day. Raised to 90F 2 days after pitching.
Fermwrap & Temp. Controller used to raise temperature.
4LB of sugar added during fermentation. 2LB corn sugar 2 days after pitching. 2LB turbinado sugar added 4 days after pitching.
simple syrup preparation: 2LB of sugar mixed into 1500mL of water and boiled for 15min. Translation: 10.66oz. of sugar added to each carboy during each sugar addition.
OG without sugar additions: 16.1P/1.066
Actual OG/FG: 1.080
Wyeast 3724: 1.005
1st Place Belgian Specialty Ale, BAM World Cup of Beer 2013
Runner-up BoS at San Mateo County Fair 2013 (41 points)