Saison Caju

All Grain Recipe

Submitted By: danielolivieri (Shared)
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Brewer: Parmera
Batch Size: 6.87 galStyle: Saison (16C)
Boil Size: 8.61 galStyle Guide: BJCP 2008
Color: 5.7 SRMEquipment: Panela 32L
Bitterness: 25.9 IBUsBoil Time: 60 min
Est OG: 1.059 (14.4° P)Mash Profile: BIAB, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.46 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
5 lbs 8.18 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 2
1 lbs 5.16 oz Acid Malt (3.0 SRM) Grain 3
10.58 oz Aromatic Malt (26.0 SRM) Grain 4
0.71 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 5
0.53 oz Saaz [3.8%] - Boil 0 min Hops 6
1.0 pkgs Belgian Style Saison Ale Yeast Blend (White Labs #WLP568) Yeast 7

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