Brett Saison (3)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Batch Size: 12.00 galStyle: Brett Beer (28A)
Boil Size: 17.56 galStyle Guide: BJCP 2015
Color: 3.3 SRMEquipment: BKs 30 gal brewery- 1.045- 1.060- 75% Efficiency
Bitterness: 28.7 IBUsBoil 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.

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