Black and White Saison

All Grain Recipe

Submitted By: LastDayBrewing (Shared)
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Brewer: Justin
Batch Size: 9.50 galStyle: Saison (25B)
Boil Size: 11.25 galStyle Guide: BJCP 2015
Color: 5.9 SRMEquipment: Reaper Stand v.2
Bitterness: 22.1 IBUsBoil 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

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