001. Lacto Brett Dupont

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Saison (25B)
Boil Size: 19.04 galStyle Guide: BJCP 2015
Color: 3.1 SRMEquipment: Braumeister 50L
Bitterness: 6.9 IBUsBoil Time: 90 min
Est OG: 1.048 (11.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 0.999 SG (-0.4° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
19 lbs 4.65 oz Pilsen (BestMälz) (1.5 SRM) Grain 1
6 lbs 9.82 oz Wheat (BestMälz) (2.0 SRM) Grain 2
3 lbs 4.91 oz Wheat, Flaked (1.6 SRM) Grain 3
0.46 oz Magnum [12.0%] - Boil 60 min Hops 4
2.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 5
2.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 6
2.0 pkgs Farmhouse Sour (The Yeast Bay #) Yeast 7
1.0 pkgs Amalgamation (Yeast Bay #) Yeast 8
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 9
1.0 pkgs Lactobacillus (Wyeast Labs #5335) Yeast 10
1.0 pkgs Lactobacillus Bacteria (White Labs #WLP677) Yeast 11
1.0 pkgs Lactobacillus Brevis (White Labs #WLP672) Yeast 12

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