Estación La Patera

All Grain Recipe

Submitted By: throatpunchIPA (Shared)
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Batch Size: 5.50 galStyle: Saison (25B)
Boil Size: 8.49 galStyle Guide: BJCP 2015
Color: 11.2 SRMEquipment: My Equipment v3
Bitterness: 23.9 IBUsBoil Time: 90 min
Est OG: 1.064 (15.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 7.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.93 gal Antwerp, Belgium Water 1
10 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
8.00 oz Caravienne Malt (22.0 SRM) Grain 3
2.00 oz Caramunich Malt (56.0 SRM) Grain 4
5.71 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
4.84 g Chalk (Mash 60 min) Misc 6
3.37 g Salt (Mash 60 min) Misc 7
0.17 g Epsom Salt (MgSO4) (Mash 60 min) Misc 8
1 lbs Candi Sugar, Amber [Boil] (75.0 SRM) Sugar 9
1.00 oz Styrian Goldings [5.4%] - Boil 90 min Hops 10
0.50 oz East Kent Goldings (EKG) [5.0%] - Boil 15 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
0.25 oz East Kent Goldings (EKG) [5.0%] - Boil 5 min Hops 13
0.25 oz Grapefruit Peel (Boil 5 min) Misc 14
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 15
1.0 pkgs French Saison Ale (White Labs #WLP590) Yeast 16

Notes

Mash temp 148F, 20lbs plums added at flame out, and smushed with paddle, while mess transferred to primary.

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