Petite Bourgeoisie Saison SB

All Grain Recipe

Submitted By: theBottleFarm (Shared)
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Brewer: Aaron Ouellette
Batch Size: 3.00 galStyle: Belgian Specialty Ale (16E)
Boil Size: 4.19 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain
Bitterness: 36.6 IBUsBoil Time: 90 min
Est OG: 1.036 (9.0° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Two Stage
ABV: 3.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.36 gal Pepperell Water after carbon block Water 1
1.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
4 lbs 6.55 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
3.53 oz Acidulated Malt (3.0 SRM) Grain 4
0.71 oz Galena [4.0%] - Boil 60 min Hops 5
0.50 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 6
0.35 oz Fuggle [4.5%] - Boil 30 min Hops 7
0.25 Whirlfloc Tablet (Boil 5 min) Misc 8
0.86 oz Belma [9.8%] - Steep 10 min Hops 9
1 pkgs French Saison (Wyeast Labs #3711) Yeast 10

Notes

Recipe From Nate Smith. Malt bill in percentages: 98% Belgian Pils, 2% Acidulated. 0 minute hop addition is through a Hop Back. Wort & yeast split between 2 carboys: Carboy 1 - 2 Tubes of WLP565 Saison I (Dupont), Carboy 2 - 2 Packs of Wyeast 3711 French Saison (Thiriez). Pitch in the high 60s, let it rise into the low/mid 70s and hold it there. 1.035-1.010, 3.2% ABV, 32 IBU. http://thebottlefarm.com/ProjetsThoughts2/fall-saison-season/