Kettle Sour Saison 
All Grain Recipe
Submitted By: agremmo (Shared)
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| Brewer: Alex Gremmo | |
| Batch Size: 16.50 gal | Style: Saison (16C) |
| Boil Size: 18.96 gal | Style Guide: BJCP 2008 |
| Color: 3.2 SRM | Equipment: New Gear |
| Bitterness: 15.0 IBUs | Boil Time: 90 min |
| Est OG: 1.051 (12.5° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
| ABV: 5.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 14 lbs |
Pilsner (2 Row) UK (1.0 SRM) |
Grain |
2 |
| 3 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
5 |
| 1.0 pkgs |
WLP585 Belgian Saison III (White Labs #) |
Yeast |
6 |
Notes
Once approaching terminal gravity, introduce fruit and allow few days for referementation.
Once complete, test PH and adjust to taste using lacto, malic, lactic blend.
Notes for 11/5 brewday:
Used flaked oats vs. flaked wheat in this batch.
Strike water 160
Mash initial temp at 155
adjusted mash PH to 5.2 with 3.5 tsp Lactic
Pitched one bucket with Omega hot head
other two with french/belgian blendThis Recipe Has Not Been Rated
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