Saison Kiwi 4 
All Grain Recipe
Submitted By: TheKiwi (Shared)
Members can download and share recipes
| Brewer: Beej | |
| Batch Size: 12.15 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 16.70 gal | Style Guide: BJCP 2008 |
| Color: 3.6 SRM | Equipment: Warrior Brewery |
| Bitterness: 26.5 IBUs | Boil 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
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor