Black and White Saison 
All Grain Recipe
Submitted By: LastDayBrewing (Shared)
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| Brewer: Justin | |
| Batch Size: 9.50 gal | Style: Saison (25B) |
| Boil Size: 11.25 gal | Style Guide: BJCP 2015 |
| Color: 5.9 SRM | Equipment: Reaper Stand v.2 |
| Bitterness: 22.1 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.8° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.70 gal |
Hoppy - Balance |
Water |
1 |
| 8.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 8.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 7.00 g |
Phosphoric Acid 85% (Mash 60 min) |
Misc |
4 |
| 1.00 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
| 7 lbs 4.80 oz |
Brewers Malt 6-Row (Briess) (1.8 SRM) |
Grain |
6 |
| 7 lbs 4.80 oz |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
7 |
| 3 lbs 12.80 oz |
Munich Malt, Germany (Avangard) (9.5 SRM) |
Grain |
8 |
| 14.40 oz |
Oats, Golden Naked (Simpsons) (10.0 SRM) |
Grain |
9 |
| 0.50 oz |
Apollo [18.3%] - First Wort |
Hops |
10 |
| 1.0 pkgs |
Belgian Saison III Yeast (White Labs #WLP585) |
Yeast |
11 |
| 4.25 g |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
Notes
Recipe Notes:
Mash: 8.5g for 5.3 ph @ 15 min in
Boil: 1.5g for 4.9-5.0 ph @ post boil
Whirlpool hops added at 200°F and allowed to self cool to 160°F
Split Dry hops into two additions (end of fermentation, then rack to secondary and hold under pressure)
Brew Day Notes:
- Mash PH 40 min into mash was 5.15
- Added 1 gram of baking soda
- 5.00 ph at end of boil
- Tempature probe read 206 when boiling, wiggled cord and jumped to 212, unsure if it was off during the mash
This Recipe Has Not Been Rated
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