Sasion Rouge v4

All Grain Recipe

Submitted By: cacack (Shared)
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Brewer: Chris
Batch Size: 6.00 galStyle: Saison (16C)
Boil Size: 7.76 galStyle Guide: BJCP 2008
Color: 15.1 SRMEquipment: Clonch 10gal Pot / Igloo (6.0gal)
Bitterness: 26.3 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.003 SG (0.9° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.61 gal Saison (from distilled) Water 1
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs Rye Malt (4.7 SRM) Grain 3
12.00 oz Special B Malt (180.0 SRM) Grain 4
8.00 oz Caramunich Malt (56.0 SRM) Grain 5
0.29 g Baking Soda (Mash 60 min) Misc 6
4.20 g Calcium Chloride (Mash 60 min) Misc 7
3.27 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 8
3.25 g Epsom Salt (MgSO4) (Mash 60 min) Misc 9
0.66 g Chalk (Mash 60 min) Misc 10
0.62 g Salt (Mash 60 min) Misc 11
1.00 oz Cascade [7.1%] - Boil 40 min Hops 12
1.00 Servomyces (Boil 20 min) Misc 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
0.75 oz Simcoe [13.0%] - Boil 5 min Hops 15
0.25 oz Simcoe [13.0%] - Boil 0 min Hops 16
2 lbs Honey [Primary] (1.0 SRM) Sugar 17
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 18

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