Saison de la Piste Chisolm

All Grain Recipe

Submitted By: DougN510 (Shared)
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Brewer: Doug Nipper
Batch Size: 10.00 galStyle: Saison (16C)
Boil Size: 13.44 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 21.2 IBUsBoil Time: 60 min
Est OG: 1.061 (15.0° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
10.00 gal Plano Water Water 1
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 2
10 lbs 11.70 oz Pilsner (2 Row) Bel (1.6 SRM) Grain 3
6 lbs 10.62 oz Vienna Malt (3.5 SRM) Grain 4
1 lbs 12.62 oz Wheat, Torrified (1.7 SRM) Grain 5
12.00 oz Caramunich Malt (56.0 SRM) Grain 6
1.86 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.52 oz Saaz [4.0%] - Boil 10 min Hops 8
0.52 oz Styrian Goldings [5.4%] - Boil 10 min Hops 9
1.58 oz Saaz [4.0%] - Boil 2 min Hops 10
1.58 oz Styrian Goldings [5.4%] - Boil 2 min Hops 11
2.0 pkgs French Saison (Wyeast Labs #3711) Yeast 12
1.0 pkgs Brettanomyces Lambucus (Wyeast Labs #5526) Yeast 13

Notes

@ 35 minutes of 75 minute Mash - Mash has maintained a temperature of 147' Maintained 147 consistantly throughout rest. Brix 15* @ Mash out/Corrected SG 1.031 fermenter 1 to secondary 6/29/14 - FG 1.005 6/28/15. SG: 1.052

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