Saison #3
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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Batch Size: 5.50 gal | Style: Saison (16C) |
Boil Size: 9.26 gal | Style Guide: BJCP 2008 |
Color: 9.7 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 27.9 IBUs | Boil 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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