Mark's Sour saison

Partial Mash Recipe

Submitted By: mgudmastad (Shared)
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Brewer: Mark
Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 9.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 12.1 IBUsBoil 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 whiskey

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