Trobairitz 1000L

All Grain Recipe

Submitted By: bdq (Shared)
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Brewer: Paul bayliss
Batch Size: 277.38 galStyle: Saison (16C)
Boil Size: 288.98 galStyle Guide: BJCP 2008
Color: 10.1 SRMEquipment: BDQ 7BBL
Bitterness: 26.9 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
440 lbs 14.80 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
110 lbs 3.70 oz Wheat Malt, Ger (2.0 SRM) Grain 2
22 lbs 0.74 oz Vienna Malt (3.5 SRM) Grain 3
11 lbs 0.37 oz Acid malt (zuurmout) (2.5 SRM) Grain 4
4 lbs 6.55 oz Styrian Goldings [5.4%] - Boil 60 min Hops 5
11.00 Whirlfloc Tablet (Boil 15 min) Misc 6
5 lbs 8.18 oz Saaz [4.0%] - Boil 5 min Hops 7
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 8
44 lbs 1.48 oz Candi Sugar, Amber (75.0 SRM) Sugar 9

Taste Notes

Wonderful example of a modern IPA with pronounced hop flavour and character. It starts of malty, but hops quickly take over to dominate the finish. Soft and smooth building to a crescendo of massive hoppiness accentuated by honey. An enduring, bitter finish.

Notes

MASH (75 mins): - 2.5L liquor per kilo grist - Single Infusion mash. Conversion rest @ 66*C for 75 minutes - sparge liquor @ 76*C BOIL (75 mins): - first addition of hops after 5 mins - second addition of hops after 30 mins - flame out - third addition of hops after 75 mins (steep for 30 mins) - cool immediately FERMENTATION: - Primary 5 days @ 20*C - Cool to 6*C and hold for 2 days - Dump yeast - Rack to secondary fermenter (BBT) and mature for 7-10 days @ 6*C

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