Mark's Sour saison
Partial Mash Recipe
Submitted By: mgudmastad (Shared)
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Brewer: Mark | |
Batch Size: 5.00 gal | Style: Saison (16C) |
Boil Size: 4.27 gal | Style Guide: BJCP 2008 |
Color: 9.1 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash |
Bitterness: 12.1 IBUs | Boil Time: 60 min |
Est OG: 1.071 (17.3° P) | Mash Profile: Single Infusion, Light Body |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
ABV: 7.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 gal |
Washington, DC |
Water |
1 |
2 lbs 9.74 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
9.63 oz |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
3 |
11.24 oz |
Caramunich Malt (56.0 SRM) |
Grain |
4 |
6 lbs 9.60 oz |
Pilsner Liquid Extract (3.5 SRM) |
Extract |
5 |
1.00 oz |
Hallertauer Hersbrucker [2.0%] - Boil 60 min |
Hops |
6 |
1.00 oz |
Progress [6.2%] - Boil 15 min |
Hops |
7 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
1.00 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
9 |
1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
10 |
1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
11 |
1.0 pkgs |
Belgian Sour Mix 1 (White Labs #WLP655) |
Yeast |
12 |
1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
13 |
Notes
OG: 1.071
1/8: added Brett b after zero fermentation
1/11: 1.026; added delirium Noel dregs; dark gold/ light amber; krausen dropped; fermentation active
1/20: 1.010
1/21: dregs schlafly bier de garde
1/23: dregs goose island sofie
1/24: dregs stone 12/12
2/1: 1.007; transferred to secondary; pitched wlp655, Belgian sour mix
2/10: added 1 oz light toast oak chips soaked in dead guy whiskeyThis Recipe Has Not Been Rated