000001. Table Saison

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 17.44 galStyle: Saison (25B)
Boil Size: 20.03 galStyle Guide: BJCP 2015
Color: 3.9 SRMEquipment: Braumeister 50L
Bitterness: 26.3 IBUsBoil Time: 90 min
Est OG: 1.053 (13.1° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 0.999 SG (-0.3° P)Fermentation: Ale, Two Stage
ABV: 7.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.00 g Calcium Chloride (Mash 60 min) Misc 3
3.00 g Calcium Chloride (Mash 60 min) Misc 4
18 lbs 15.41 oz Pilsen (BestMälz) (1.5 SRM) Grain 5
8 lbs 0.37 oz Rye Malt (4.7 SRM) Grain 6
3 lbs 3.35 oz Rye, Flaked (2.0 SRM) Grain 7
3.53 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 8
3.53 oz Celeia [3.9%] - Boil 15 min Hops 9
7.05 oz Hallertauer Mittelfrueh [2.7%] - Boil 0 min Hops 10
2 pkgs Wallonian Farmhouse (Yeast Bay #-) Yeast 11
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