Saison #3

All Grain Recipe

Submitted By: mrtucker22 (Shared)
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Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 9.26 galStyle Guide: BJCP 2008
Color: 9.7 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 27.9 IBUsBoil Time: 75 min
Est OG: 1.055 (13.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.007 SG (1.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
12.00 oz White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Rye Malt (4.7 SRM) Grain 3
4.00 oz Acid Malt (3.0 SRM) Grain 4
4.00 oz Munich Malt (9.0 SRM) Grain 5
1.00 oz Tettnang [4.5%] - First Wort Hops 6
1 lbs 0.00 oz Candi Sugar, Amber (75.0 SRM) Sugar 7
1.00 oz Tettnang [4.5%] - Boil 30 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 10
1.0 pkgs American Farmhouse Blend (White Labs #WLP670) Yeast 11

Notes

Mash PH: Sparge runoff/preboil PH: Preboil Gravity: End of Boil PH: no water additions Start Fermentation at 68 degrees and ramp to 72 degrees over the first week and continue reach target 75-82% attenuation From Embrace The Funk.com: I brewed this beer at the beginning of June and bottled it about 12 days ago. It spent a little over 90 days in primary. I followed my typical Saison fermentation profile: Pitch at 64 degrees, hold for 24 hours, self rise to 70 over 48 hours, hold for a day, let it rise to whatever temp it gets to over 2 days, on the 6th or 7th day apply the heat wraps and bring it up into the low to mid 80’s for 4-5 days, lastly room temp until cold crash/ packaging.

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