House Saison v3.0

All Grain Recipe

Submitted By: atomicfatboy (Shared)
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Brewer: Daryl Lamprey
Batch Size: 12.00 galStyle: Saison (16C)
Boil Size: 15.52 galStyle Guide: BJCP 2008
Color: 6.5 SRMEquipment: 10 Gallon RIMS (60' boil)
Bitterness: 30.7 IBUsBoil 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% ABV

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