Work Release 2

All Grain Recipe

Submitted By: cordi_3 (Shared)
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Batch Size: 5.10 galStyle: Saison (16C)
Boil Size: 4.25 galStyle Guide: BJCP 2008
Color: 7.9 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 31.2 IBUsBoil Time: 90 min
Est OG: 1.061 (15.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.006 SG (1.5° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 oz Caramunich Malt (56.0 SRM) Grain 1
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
1 lbs Caravienne Malt (22.0 SRM) Grain 3
1 lbs 8.00 oz Candi Sugar, Clear [Boil for 65 min] (0.5 SRM) Sugar 4
1.30 oz Styrian Goldings [3.4%] - Boil 60 min Hops 5
0.30 oz Northern Brewer [7.8%] - Boil 60 min Hops 6
0.50 oz Goldings, East Kent [6.4%] - Boil 20 min Hops 7
0.50 oz Goldings, East Kent [6.4%] - Boil 15 min Hops 8
0.30 oz Orange Peel, Bitter (Boil 10 min) Misc 9
0.70 oz Orange Peel, Sweet (Boil 10 min) Misc 10
0.50 tsp Irish Moss (Boil 10 min) Misc 11
0.50 oz Goldings, East Kent [6.4%] - Boil 5 min Hops 12
1.7 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 13
0.83 oz Challenger [7.5%] - Dry Hop 5 days Hops 14

Notes

1.030 @ 125 - preboil - 4gallons 1.058 @ 75 - OG - 3gallons into ferm 1.013 @ 9 days 11 days add dry hops & orange peel/vodka 17 days bottle with Brett 25-tastes great, carbonation half way, nice white fluffy head, does not last

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