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000001. Table Saison 
All Grain Recipe
Submitted By: MartinFarstadBorg (Shared)Members can download and share recipes
| Batch Size: 17.44 gal | Style: Saison (25B) |
| Boil Size: 20.03 gal | Style Guide: BJCP 2015 |
| Color: 3.9 SRM | Equipment: Braumeister 50L |
| Bitterness: 26.3 IBUs | Boil 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 |
| 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 |
| 2.0 pkgs | Wallonian Farmhouse (Yeast Bay #-) | Yeast | 11 |