19.3 Dragonfly

All Grain Recipe

Submitted By: OCbill (Shared)
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Brewer: Old Channel
Batch Size: 5.50 galStyle: Saison (25B)
Boil Size: 8.26 galStyle Guide: BJCP 2015
Color: 4.8 SRMEquipment: OC All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 25.6 IBUsBoil Time: 75 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.2° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.73 gal Distilled Water Water 1
4.35 g Baking Soda (Mash 60 min) Misc 2
3.85 g Epsom Salt (MgSO4) (Mash 60 min) Misc 3
2.74 g Chalk (Mash 60 min) Misc 4
0.14 g Calcium Chloride (Mash 60 min) Misc 5
6 lbs 8.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 7
12.00 oz Vienna Malt (3.5 SRM) Grain 8
8.00 oz Aromatic Malt (26.0 SRM) Grain 9
6.00 oz Acid Malt (3.0 SRM) Grain 10
1 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 11
4.00 oz Styrian Celeja [1.8%] - Boil 60 min Hops 12
6.80 g Baking Soda (Boil 60 min) Misc 13
6.02 g Epsom Salt (MgSO4) (Boil 60 min) Misc 14
4.28 g Chalk (Boil 60 min) Misc 15
0.22 g Calcium Chloride (Boil 60 min) Misc 16
1.00 oz Fuggles [4.8%] - Boil 5 min Hops 17
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 18

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