Velouria

All Grain Recipe

Submitted By: planetarygear (Shared)
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Brewer: Paul Sciukas
Batch Size: 10.00 galStyle: Saison (25B)
Boil Size: 12.19 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Iron Wolf All Grain
Bitterness: 38.4 IBUsBoil 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 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!

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