Ingredients
Amount |
Name |
Type |
# |
7.63 gal |
Hill RO-DI |
Water |
1 |
4.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
0.50 g |
Baking Soda (Mash 60 min) |
Misc |
5 |
6 lbs 12.80 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
1 lbs 8.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
7 |
1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
8 |
11.20 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
2.00 oz |
Styrian Celeja [2.8%] - Boil 60 min |
Hops |
10 |
3.00 oz |
Saaz [3.0%] - Steep 15 min |
Hops |
11 |
1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
12 |
1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
13 |
This is my attempt to match Jimbo's beer (Named Jimbosbeerbos in the series) recipe as detailed in Season 4 Episode 15.
The water profile was created based upon Farmhouse Ales and Saisons recommendation of Ca-52, Mg-17, Ma-35, SO4-107, Cl-20, HCO3 - 350, ph 7.2, total hardness 454. My RO DI water has a ph of 5.5 with 0 minerals in it.
For the style the SRM is a bit light, but I was trying to match what was shared with us on the show. I had to take a guess at the "Slovenian Hops" and went with Styrian Celeja.