01. Dark Tart Saison

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 16.64 galStyle: Saison (25B)
Boil Size: 19.81 galStyle Guide: BJCP 2015
Color: 28.4 SRMEquipment: Pot (18.5 Gal/70 L) - BIAB
Bitterness: 18.5 IBUsBoil Time: 90 min
Est OG: 1.072 (17.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.001 SG (0.1° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
24 lbs 4.01 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
3 lbs 8.47 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
1 lbs 12.22 oz Munich Malt - Dark (12.7 SRM) Grain 3
1 lbs 1.64 oz Caramunich Malt (56.0 SRM) Grain 4
3.53 oz Styrian Goldings [4.5%] - First Wort Hops 5
2 lbs 3.27 oz Candi Sugar, Dark (275.0 SRM) Sugar 6
5.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 7
1.0 pkgs Amalgamation (The Yeast Bay #) Yeast 8
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 9
6 lbs 9.82 oz Candi Syrup, D-90 (90.0 SRM) Extract 10
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 11
1.0 pkgs Brettanomyces Lambicus (Wyeast Labs #5526) Yeast 12
1.0 pkgs Melange Sour Blend slurry (The Yeast Bay #) Yeast 13

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