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Saison Brett 
All Grain Recipe
Submitted By: geirigusa (Shared)Members can download and share recipes
| Brewer: Asgeir | |
| Batch Size: 6.60 gal | Style: Saison (16C) |
| Boil Size: 8.34 gal | Style Guide: BJCP 2008 |
| Color: 5.1 SRM | Equipment: 1. Maltakur BIAB - 27L gerjun |
| Bitterness: 21.1 IBUs | Boil Time: 60 min |
| Est OG: 1.050 (12.4° P) | Mash Profile: BIAB, 66°C |
| Est FG: 1.008 SG (2.1° P) | Fermentation: 1. Maltakur Single Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 11 lbs 4.56 oz | Pale Malt (Weyermann) (3.3 SRM) | Grain | 1 |
| 1 lbs 8.62 oz | Wheat Malt, Pale (Weyermann) (2.0 SRM) | Grain | 2 |
| 0.53 oz | Magnum [11.3%] - Boil 60 min | Hops | 3 |
| 1.00 | Chiller (Boil 15 min) | Misc | 4 |
| 1.87 oz | Hallertauer Mittelfrueh [2.7%] - Boil 5 min | Hops | 5 |
| 1.00 tsp | Yeast Nutrient (Boil 5 min) | Misc | 6 |
| 1.0 pkgs | French Saison (Wyeast Labs #3711) | Yeast | 7 |
| 1.0 pkgs | Brettanomyces Lambucus (Wyeast Labs #5526) | Yeast | 8 |