16C Adams Saison11

All Grain Recipe

Submitted By: moevinger (Shared)
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Brewer: Adam Evinger
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.90 galStyle Guide: BJCP 2008
Color: 8.6 SRMEquipment: My system (15 Gal/60qt) - All Grain
Bitterness: 33.7 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.002 SG (0.4° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
0.50 oz Palisade [7.9%] - Boil 60 min Hops 4
0.50 oz Centennial [10.0%] - Boil 30 min Hops 5
0.50 oz Palisade [7.9%] - Boil 30 min Hops 6
0.50 oz Centennial [10.0%] - Boil 2 min Hops 7
0.50 oz Palisade [7.9%] - Boil 2 min Hops 8
1.0 pkgs Belle Saison (DCL/Fermentis #) Yeast 9

Notes

Followed schedule and came up 1 gallon short in wort in the fermenter and a little heavy at 1.057. Spent 5 days @ 80deg. Not much pressure on the airlock. Ramped up to 90deg to finish. 7 days in primary 2 if those at 90deg. Pulled a sample for tasting and to shoot a gravity. Gravity still a bit heavy at 1.009 but doesn't taste to bad. Not hot but some perceived peppery taste from the yeast. Finishes with a bit of an DMS taste but some more aging should take care of that. Spent about a total week at the 90deg set point. On July 12 pulled another sample to shoot a gravity and it has finished to 1.003. DMS taste has gone too. Pretty good.

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