AAE/F VILD/TAM

All Grain Recipe

Submitted By: altsaxen (Shared)
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Brewer: Stordalshage Farmhouse Ales
Batch Size: 6.08 galStyle: Saison ( 9H)
Boil Size: 7.40 galStyle Guide: SHBF 2018
Color: 13.1 SRMEquipment: Coobra CB25 Andreas
Bitterness: 27.8 IBUsBoil 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 bottles

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