AAE/F VILD/TAM
All Grain Recipe
Submitted By: altsaxen (Shared)
Members can download and share recipes
Brewer: Stordalshage Farmhouse Ales | |
Batch Size: 6.08 gal | Style: Saison ( 9H) |
Boil Size: 7.40 gal | Style Guide: SHBF 2018 |
Color: 13.1 SRM | Equipment: Coobra CB25 Andreas |
Bitterness: 27.8 IBUs | Boil Time: 60 min |
Est OG: 1.051 (12.6° P) | Mash Profile: Andreas Hochkurz |
Est FG: 1.003 SG (0.7° P) | Fermentation: Ale, Two Stage |
ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.52 gal |
Stout Stordalshage (well water, pure guesswork based on Stout) |
Water |
1 |
5 lbs 8.19 oz |
Viking Vienna Malt (4.3 SRM) |
Grain |
2 |
2 lbs 3.27 oz |
Viking Wheat Malt (3.0 SRM) |
Grain |
3 |
8.82 oz |
Melanoidin (Weyermann) (30.0 SRM) |
Grain |
4 |
8.82 oz |
Rye, Flaked (2.0 SRM) |
Grain |
5 |
8.82 oz |
Special B Malt (180.0 SRM) |
Grain |
6 |
1 lbs 8.69 oz |
Honey - Wildflower [Boil] (8.0 SRM) |
Honey |
7 |
0.88 oz |
Hallertau Blanc [10.2%] - Boil 15 min |
Hops |
8 |
0.88 oz |
Huell Melon [5.4%] - Boil 15 min |
Hops |
9 |
0.88 oz |
Hallertau Blanc [10.2%] - Boil 5 min |
Hops |
10 |
0.88 oz |
Huell Melon [5.4%] - Boil 5 min |
Hops |
11 |
1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
12 |
1.0 pkgs |
Wild (Stordalshage #Blackcurrant) |
Yeast |
13 |
1.76 oz |
Hallertau Blanc [10.2%] - Dry Hop 7 days |
Hops |
14 |
1.76 oz |
Huell Melon [5.4%] - Dry Hop 7 days |
Hops |
15 |
56.00 |
Bottle 330ml (Bottling 0 min) |
Misc |
16 |
56.00 |
Bottle Caps (Bottling 1 min) |
Misc |
17 |
Notes
Recipie creation: Split batch standard Saison according to the SHBF 2015 guidelines, testing out two different aromatic German hops. Also trying out two different yeast strains.
Batch E: Wild yeast, big airlock.
Batch F: French Saison and Huell Melon and Hallertau Blanc, regular airlock.
For the rye I bought flaked rye that I then boiled for an hour in roughly four times the water the evening before. The rye was then added to the mash after the rest of the malt had soaked for about 5 minutes.
2018-10-28 Batch E: 17,5C SG 1.009, didn't dry hop at all. Batch F: 16,5C SG 1.007, dry hopped with both hops.
E: FG 1.009 (5.5%), 14 degrees Celsius, 31 bottles
F: FG 1.006 (5.9%), 14 degrees Celsius, 25 bottlesThis Recipe Has Not Been Rated