Saison Kiwi 4

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 12.15 galStyle: Belgian Specialty Ale (16E)
Boil Size: 16.70 galStyle Guide: BJCP 2008
Color: 3.6 SRMEquipment: Warrior Brewery
Bitterness: 26.5 IBUsBoil Time: 90 min
Est OG: 1.053 (13.0° P)Mash Profile: Warrior Single Infusion, Mash Out
Est FG: 1.011 SG (2.8° P)Fermentation: Brett-Saison, Three Stage
ABV: 5.5%Taste Rating: 45.0

Ingredients
Amount Name Type #
12.15 gal Cary, NC Water 1
22 lbs 0.74 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
14.99 oz Wheat, Flaked (1.6 SRM) Grain 3
9.70 oz Acid Malt (3.0 SRM) Grain 4
3.00 oz Sterling [7.4%] - Boil 30 min Hops 5
2.00 tsp Yeast Nutrient (Boil 5 min) Misc 6
2.0 pkgs Belle Saison (Lallemand Danstar #Belle Saison) Yeast 7
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 8
1.98 oz Nelson Sauvin [12.0%] - Dry Hop 3 days Hops 9

Notes

2/19/19: Pitched at 16 & change. Left in front room to free rise. Room temp c. 19C Did not seem to be fermenting very actively, so I moved it to the "warmed" laundry which was at about 22C It perked right up and rose to 24C & held there until completion. 3/3/19 (12 days on), harvested c.20 litres to fill a carboy with a can of peach puree and a vial of brett brux (WLP650) 3/3/19 Added 56 g of Nelson Sauvin to the remainder

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