House Saison v3.0 
All Grain Recipe
Submitted By: atomicfatboy (Shared)
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| Brewer: Daryl Lamprey | |
| Batch Size: 12.00 gal | Style: Saison (16C) |
| Boil Size: 15.52 gal | Style Guide: BJCP 2008 |
| Color: 6.5 SRM | Equipment: 10 Gallon RIMS (60' boil) |
| Bitterness: 30.7 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.006 SG (1.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 17 lbs |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
2 |
| 3 lbs |
Pale Malt (6 Row) US (2.0 SRM) |
Grain |
3 |
| 3 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 1 lbs |
Rye, Flaked (3.0 SRM) |
Grain |
5 |
| 2.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
| 1.50 oz |
Nugget [12.6%] - Boil 60 min |
Hops |
7 |
| 2.00 oz |
Saaz [3.0%] - Boil 0 min |
Hops |
8 |
| 1.0 pkgs |
Saison Blend (Yeast Bay #-) |
Yeast |
9 |
Notes
Water 80/20 (RO:tap) with 6g CaSO4, 4g CaCl2, 3g MgSO4
Initial Infusion Calc: (0.2/1.25)(148-70)+148= (.16)(78)+148=161 deg
Grain: 25# x1.25= 31.25 qts or 7.8 gallons
Actual infusion: 7.8 gallons at 161 degrees =147 IMT at ph 5.4 x 80'. Mashed out at 164 then started sparge.
Topped sparge up to 10 gallons with RO and dropped pH to 5.7
IBV: 15 gallons (sparged all water to 14.75 gallons, then topped with .25 gallons of RO). 75' boil.
FBV (05/05/18)= 11.75 gallons at 1.054 (75 degrees) (1.056 adj). Split batch with Ryan at 5.5 gallons each. Cooled to 57 degrees and then started heating up to 66 degrees. After primary fermentation begins started heating up to 68. Ramped to 70 degrees on day 2 and then 72 degrees on day 4 when krausen fell.
FG (5/16/18): 1.005@ 70 degrees (1.006 adj)
6.6% ABVThis Recipe Has Not Been Rated
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