Cran Funk Railroad

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 11.00 galStyle: Saison (16C)
Boil Size: 12.69 galStyle Guide: BJCP 2008
Color: 13.9 SRMEquipment: 8 Gal SS Pot w/10 Gal Igloo Mash Tun
Bitterness: 14.2 IBUsBoil Time: 75 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 2
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 3
1 lbs Acid Malt (3.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 150L (150.0 SRM) Grain 5
2 lbs Rice Hulls (0.0 SRM) Adjunct 6
3.00 lbs Cranberry (Frozen) (Mash 60 min) Misc 7
1 lbs Candi Sugar, Amber [Boil] (75.0 SRM) Sugar 8
3.00 oz Styrian Celeja [1.4%] - Boil 75 min Hops 9
1.00 ml Fermcap-S (Boil 60 min) Misc 10
1.00 oz East Kent Goldings (EKG) [5.7%] - Boil 30 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.50 oz Saaz [2.6%] - Boil 1 min Hops 13
1.0 pkgs Belgian Saison III Yeast (White Labs #WLP585) Yeast 14
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 15
1.0 pkgs Brettanomyces Lambicus (White Labs #WLP653) Yeast 16
0.50 tsp Gelatin (Secondary 5 hours) Misc 17

Notes

MASH GRAINS & CRANBERRIES AT 150 DEG FOR 60MINS, SPARGE WITH 170 DEG WATER. Add 2 quart of unsweetened Cranberry juice in 2ndry.

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