Saison Caju
All Grain Recipe
Submitted By: danielolivieri (Shared)
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Brewer: Parmera | |
Batch Size: 6.87 gal | Style: Saison (16C) |
Boil Size: 8.61 gal | Style Guide: BJCP 2008 |
Color: 5.7 SRM | Equipment: Panela 32L |
Bitterness: 25.9 IBUs | Boil 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 |
This Recipe Has Not Been Rated