Brett Saison (2)

All Grain Recipe

Submitted By: Bklatt (Shared)
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Brewer: BK
Batch Size: 12.00 galStyle: Saison (16C)
Boil Size: 17.41 galStyle Guide: BJCP 2008
Color: 3.1 SRMEquipment: BK 30 Gal Brewery
Bitterness: 25.7 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.003 SG (0.9° P)Fermentation: Lager, Three Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
26.00 gal Saison Water Water 1
21.00 g Calcium Chloride (Mash 60 min) Misc 2
21.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
17 lbs Pilsen (Dingemans) (1.6 SRM) Grain 4
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
1 lbs Rye Malt (Briess) (3.7 SRM) Grain 7
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 8
3.00 oz Hallertauer Mittelfrueh [4.3%] - Boil 60 min Hops 9
2.00 oz Saaz [3.2%] - Boil 15 min Hops 10
2.00 oz Hallertauer Mittelfrueh [4.3%] - Boil 0 min Hops 11
2.0 pkgs SAISON/BRETTANOMYCES BLEND (The Yeast Bay #Saison) Yeast 12
2.00 oz Mandarina Bavaria [8.5%] - Dry Hop 9 days Hops 13

Notes

Mash PH was 5.4- added 1 ml 85% phosphoric to the sparge water. Forgot to add minerals pre mash, so I added them to both the mash and the sparge water. I guessed at the quantities of each.

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