Glassblower Saison

Partial Mash Recipe

Submitted By: chipotle1965 (Shared)
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Brewer: Rob & Renee Kightlinger
Batch Size: 5.00 galStyle: Biere de Garde (16D)
Boil Size: 2.30 galStyle Guide: BJCP 2008
Color: 16.6 SRMEquipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 16.7 IBUsBoil Time: 60 min
Est OG: 1.071 (17.3° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Aromatic Malt (26.0 SRM) Grain 1
8.00 oz Caravienne Malt (22.0 SRM) Grain 2
1 lbs Extra Light Dry Extract (3.0 SRM) Dry Extract 3
6 lbs 9.60 oz Pale Liquid Extract (8.0 SRM) Extract 4
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 5
1.50 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
1.50 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 7
1 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 8

Taste Notes

Made the right changes from the first try at it.

Notes

Steep grains 60 minutes at 150*. Remove and rinse grains. Add extract and sugar. Bring to a boil. Add hops at specified intervals. Top off with cold water to 5 gallons. Cool to 70*. Aerate and add yeast. Primaried at 70* for 10 days. Secondary 10 days. Try 3.5 - 4 oz. priming sugar next time. 3 oz. seemed a little light.