Velouria 
All Grain Recipe
Submitted By: planetarygear (Shared)
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| Brewer: Paul Sciukas | |
| Batch Size: 10.00 gal | Style: Saison (25B) |
| Boil Size: 12.19 gal | Style Guide: BJCP 2015 |
| Color: 3.5 SRM | Equipment: Iron Wolf All Grain |
| Bitterness: 38.4 IBUs | Boil Time: 75 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 15.00 gal |
RO Water |
Water |
1 |
| 9.48 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 4.73 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 3.64 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 1.23 g |
Chalk (Mash 60 min) |
Misc |
5 |
| 16 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
| 2 lbs |
Wheat Malt, Bel (2.0 SRM) |
Grain |
7 |
| 3.00 oz |
Brewer's Gold [5.9%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.00 oz |
Mandarina Bavaria [6.0%] - Boil 5 min |
Hops |
10 |
| 1.00 oz |
Mandarina Bavaria [6.0%] - Steep 20 min |
Hops |
11 |
| 2.0 pkgs |
French Saison Ale (White Labs #WLP590) |
Yeast |
12 |
Notes
Ran mill a bit faster.
Used Antwerp, Belgium water profile to treat all water.
Added to all water in the HLT.
Calcium: 90.00 ppm
Sulfate: 84.00 ppm
Magnesium: 11.00 ppm
Chloride: 57.00 ppm
Sodium: 37.00 ppm Bicarbonate: 76.00 ppm
PH: 8.00 ? Did not get a starting reading.
Mashed at 150 recirculte to drop to drop to 147.
Mash PH 5.4-5.5
Added 4 ml lactic acid to sparge water. Dropped sparge mash to 5.14.
Start fermentation at 71 f.
Second Batch:
Add water minerals to mash then kettle.
Mash PH 5.47
Mash temp: 142
Sparged too hot! 180!This Recipe Has Not Been Rated
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