Brett Saison (3) 
All Grain Recipe
Submitted By: Bklatt (Shared)
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| Batch Size: 12.00 gal | Style: Brett Beer (28A) |
| Boil Size: 17.56 gal | Style Guide: BJCP 2015 |
| Color: 3.3 SRM | Equipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency |
| Bitterness: 28.7 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.004 SG (1.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 10 lbs 8.00 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
2 |
| 7 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 2 lbs |
Vienna Malt (Weyermann) (3.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
5 |
| 1 lbs 4.00 oz |
Rye Malt (4.7 SRM) |
Grain |
6 |
| 0.60 oz |
Bravo [14.7%] - Boil 60 min |
Hops |
7 |
| 3.00 oz |
Hallertauer Mittelfrueh [4.3%] - Boil 15 min |
Hops |
8 |
| 2.00 oz |
Mandarina Bavaria [8.1%] - Steep 20 min |
Hops |
9 |
| 1.0 pkgs |
AMALGAMATION - BRETT SUPER BLEND (The Yeast Bay #Saison & Whatever) |
Yeast |
10 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
11 |
| 3.00 oz |
Mandarina Bavaria [8.5%] - Dry Hop 5 days |
Hops |
12 |
Notes
Water- RO with 21g Calcium Chloride and 21g Gypsum
Mash- Adjusted to PH 5.00 at 140 degrees (5.2 actual). Used 4 ml 85% Phosphoric Acid. Controller set at 160, actual mash at 155.
Sparge- Adjusted sparge water with 1 ml 85% Phosphoric Acid.
Boil- Added 1 ml phosphoric to bring boil PH down to 5.1.This Recipe Has Not Been Rated
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