Grisettestein

All Grain Recipe

Submitted By: patam1974 (Shared)
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Brewer: Patrick Bouchard
Batch Size: 9.51 galStyle: Saison (16C)
Boil Size: 10.54 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Big Garage Kit
Bitterness: 26.1 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.57 gal Québec (2013) Water 1
2 lbs 3.27 oz Rice Hulls (0.0 SRM) Adjunct 2
14 lbs 5.28 oz Pilsner (Weyermann) (1.7 SRM) Grain 3
3 lbs 4.91 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
1 lbs 1.64 oz Oats, Flaked (1.0 SRM) Grain 5
8.82 oz Vienna Malt (Briess) (3.5 SRM) Grain 6
1.41 oz Willamette [4.6%] - Boil 50 min Hops 7
2.00 Irish Moss (Boil 10 min) Misc 8
3.53 oz Saaz [5.2%] - Steep 15 min Hops 9
1.76 oz Willamette [6.2%] - Steep 15 min Hops 10
1.0 pkgs Saisonstein’s Monster (Omega #OYL-500) Yeast 11
1.0 pkgs Saisonstein’s Monster (Omega #OYL-500) Yeast 12
1.0 pkgs Saisonstein’s Monster (Omega #OYL-500) Yeast 13

Taste Notes

Tangy and fresh.

Notes

Made my previous Grisette with a blend of belgian and french season from Wyeast (#3724 and #3711). I wanted to try the OYL-500 from omega, wich is a blend from french AND belgian yeast ! My original recipe for this grisettestein, had 1kg of wheat white malt, but by mistake I’ve putted all my white malt, so there goes the 1,5kg … :-/

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