zOLD_Rosemary Sage Saison V5

All Grain Recipe

Submitted By: jbourret (Shared)
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Brewer: Justin Bourret
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 6.91 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: JB Treehouse - 10Gal Cooler / 8Gal Pot
Bitterness: 25.4 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge, JB
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage - Saison
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
2 lbs Vienna Malt (5.0 SRM) Grain 2
2 lbs Wheat Malt, Bel (2.0 SRM) Grain 3
4.00 oz Acid Malt (2.0 SRM) Grain 4
4.00 oz Aromatic Malt (20.0 SRM) Grain 5
4.00 oz Biscuit Malt (22.0 SRM) Grain 6
0.65 oz Sterling [10.2%] - Boil 60 min Hops 7
0.29 oz Saaz [6.0%] - Boil 20 min Hops 8
1.00 tsp Irish Moss (Boil 15 min) Misc 9
0.20 oz Rosemary (Boil 5 min) Misc 10
0.20 oz Sage (Boil 5 min) Misc 11
1 lbs Candi Sugar, Amber [Boil for 5 min] [Boil] (45.0 SRM) Sugar 12
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 13

Notes

02/19/18 didn’t have sage - doing leaves of rosemary .30oz stop adding extra lb to your brews Open fermentaton - sanitized foil on top After 4.9 days, put on airlock after 14 days, slowly brought down to 68 over a week (couple degrees a day) Bottling Day 03/11/18 - 6.9 brix 04/30/17 1lb extra base leaves of rosemary and sage, slight bruise - in hop bag brix 15 ferment program - SaisJB final brix 7.9 need to do open ferment with foil (email about it first or ask) bottled on may 24, 2017 Two sprigs (whole). Slightly bruise leaves. june 18, 2015 mash 90 min sparge 25 min brix 15 og; 6 fg long primary because of austria/italy 2015 one week secondary - 66 degrees bottled - july 15 2015

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