Temporada de Membrillo (Kweepeer Saison)
All Grain Recipe
Submitted By: pbijlsma (Shared)
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Brewer: Paul Bijlsma | |
Batch Size: 5.81 gal | Style: Saison (25B) |
Boil Size: 6.69 gal | Style Guide: BJCP 2015 |
Color: 29.0 SRM | Equipment: Emaille Pan |
Bitterness: 13.8 IBUs | Boil Time: 60 min |
Est OG: 1.065 (15.9° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.012 SG (3.2° P) | Fermentation: Saison |
ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
11 lbs 0.37 oz |
Pils Malt 3 EBC (1.5 SRM) |
Grain |
1 |
2 lbs 6.80 oz |
Carne de Membrillo (30.5 SRM) |
Grain |
2 |
2 lbs 3.27 oz |
Crystal Red (162.4 SRM) |
Grain |
3 |
1.48 oz |
Saaz CZ [2.2%] - Boil 45 min |
Hops |
4 |
0.28 oz |
Goldings, East Kent [5.0%] - Boil 45 min |
Hops |
5 |
4.40 g |
UltraMoss (Boil 10 min) |
Misc |
6 |
1.16 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
7 |
0.53 oz |
Hallertauer Hersbrucker [3.7%] - Boil 10 min |
Hops |
8 |
2.0 pkgs |
Belle Saison (Lallemand/Danstar #-) |
Yeast |
9 |
Notes
Add pecto enzyme to dissolved Carne de Membrillo 12 hours prior to adding to boilThis Recipe Has Not Been Rated