Saison d'être

All Grain Recipe

Submitted By: soopsman (Shared)
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Brewer: Matt Steel
Batch Size: 5.75 galStyle: Saison (25B)
Boil Size: 6.89 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Matt's BIAB
Bitterness: 40.4 IBUsBoil Time: 90 min
Est OG: 1.055 (13.5° P)Mash Profile: Matt's Hochkutz
Est FG: 1.002 SG (0.6° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.80 ml Lactic Acid (Mash 60 min) Misc 1
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2.80 g Calcium Chloride (Mash 60 min) Misc 3
8 lbs Pilsner (Weyermann) (1.7 SRM) Grain 4
2 lbs Wheat, Flaked (1.6 SRM) Grain 5
8.00 oz Vienna Malt (Gambrinus) (6.0 SRM) Grain 6
13.60 oz Corn Sugar (Dextrose) [Boil] (0.0 SRM) Sugar 7
0.50 oz Triple Pearl [9.1%] - Boil 60 min Hops 8
0.50 Whirlfloc Tablet (Boil 15 min) Misc 9
1.00 oz Saaz [3.4%] - Boil 15 min Hops 10
1.00 oz Triple Pearl [9.1%] - Boil 15 min Hops 11
1.00 g Yeast Nutrient (Boil 15 min) Misc 12
1.00 oz Saaz [3.4%] - Steep 5 min Hops 13
1.00 oz Triple Pearl [9.1%] - Steep 5 min Hops 14
1.0 pkgs Napoleon (Imperial Yeast #B64) Yeast 15

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