Imperial Brett Saison 
All Grain Recipe
Submitted By: Turner5 (Shared)
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| Batch Size: 5.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2008 |
| Color: 6.5 SRM | Equipment: 8 Gallon pot |
| Bitterness: 28.1 IBUs | Boil Time: 60 min |
| Est OG: 1.081 (19.7° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Single Stage |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2 lbs 8.00 oz |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 12.00 oz |
Munich Malt - 10L (10.0 SRM) |
Grain |
3 |
| 12.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
5 |
| 0.75 oz |
Sorachi Ace [12.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Sorachi Ace [12.0%] - Steep 5 min |
Hops |
7 |
| 0.50 oz |
Willamette [5.5%] - Steep 15 min |
Hops |
8 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
9 |
| 1.0 pkgs |
Brettanomyces Bruxellensis (White Labs #WLP650) |
Yeast |
10 |
Notes
Strike Water Volume : 4.53 Strike Water Temperature : 169.4
Decoct water volume: 2.3 quarts
Sparge Water Volume : 3.78 Sparge Water Temperature : 171.5This Recipe Has Not Been Rated
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