Blood Orange Saison 
All Grain Recipe
Submitted By: RGarner (Shared)
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| Brewer: Randy Garner | |
| Batch Size: 5.55 gal | Style: Saison (25B) |
| Boil Size: 6.31 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: HR Brewie |
| Bitterness: 26.2 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.6° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.10 gal |
Yellow Balanced (Under 6 SRM) |
Water |
1 |
| 3.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 9 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
4 |
| 12.00 oz |
Munich Malt (9.0 SRM) |
Grain |
5 |
| 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
6 |
| 0.75 oz |
Cascade [5.5%] - Boil 30 min |
Hops |
7 |
| 0.75 oz |
Centennial [10.0%] - Boil 30 min |
Hops |
8 |
| 0.25 oz |
Fuggle, U.S. [4.8%] - Boil 30 min |
Hops |
9 |
| 0.50 oz |
Orange Peel, Bitter (Boil 5 min) |
Misc |
10 |
| 1.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
11 |
| 3.00 lbs |
Blood Orange fruit (Secondary 2 days) |
Misc |
12 |
Notes
salt additions for 27 L of RO water
chalk 4.5 g mash 2.2 sparge 2.3
Gypsum 2.5 g 1.2 1.3
CaCl2 2 g .96 1.4
Epsom 2 g .96 1.4
NaCl 2 g canning salt .96 1.4
sg of mash wort reached 1.076 prior to sparging.
ph of cooled beer 5.39
This Recipe Has Not Been Rated
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