Saison du Crunk CrunkWorxPNW VicSec/Mosaic/Brux 
All Grain Recipe
Submitted By: hukdizzle (Shared)
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| Brewer: biGhuK | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2008 |
| Color: 3.7 SRM | Equipment: CrunkWorx PNW |
| Bitterness: 39.3 IBUs | Boil Time: 90 min |
| Est OG: 1.054 (13.3° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.007 SG (1.9° P) | Fermentation: My Aging Profile |
| ABV: 6.1% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs |
CHÂTEAU PILSEN 2RS (1.5 SRM) |
Grain |
1 |
| 1 lbs |
Munich I (Weyermann) (7.1 SRM) |
Grain |
2 |
| 1 lbs |
Wheat - White Malt (Briess) (2.3 SRM) |
Grain |
3 |
| 0.45 oz |
Columbus (Tomahawk) [15.0%] - Boil 90 min |
Hops |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
5 |
| 2.20 g |
Yeast Nutrient (Boil 10 min) |
Misc |
6 |
| 1.00 oz |
Mosaic (HBC 369) [11.2%] - Steep 10 min |
Hops |
7 |
| 1.00 oz |
Vic Secret [12.0%] - Steep 10 min |
Hops |
8 |
| 1.0 pkgs |
Wallonian Farmhouse (Yeast Bay #-) |
Yeast |
9 |
| 1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
10 |
| 1.00 oz |
Mosaic (HBC 369) [11.2%] - Dry Hop 5 days |
Hops |
11 |
| 1.00 oz |
Vic Secret [12.0%] - Dry Hop 5 days |
Hops |
12 |
Notes
Water Profile
Ca - 77ppm
Mg - 0ppm
Na - 0ppm
So4 - 90ppm
Cl - 70ppm
CaCo3 - 0ppm
Mash (3.75G)
Gypsum - 2.3g
CaCL - 2.1g
Sparge (5.58G) 5 gallons and 2.32 qt
Gypsum - 3.4g
CaCL - 3.1g
Acid @ 10% - 13.0
SO4/CL = 1.2
pH = 5.3This Recipe Has Not Been Rated
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