Birch Sap 
All Grain Recipe
Submitted By: bpfinch (Shared)
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| Batch Size: 12.50 gal | Style: Saison (25B) |
| Boil Size: 14.35 gal | Style Guide: BJCP 2015 |
| Color: 10.7 SRM | Equipment: Keggle set up |
| Bitterness: 33.3 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 29 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Rye Malt (4.7 SRM) |
Grain |
2 |
| 1 lbs |
Wheat Malt, Dark (9.0 SRM) |
Grain |
3 |
| 2 lbs |
Candi Sugar, Amber [Boil] (75.0 SRM) |
Sugar |
4 |
| 2.00 oz |
Styrian Goldings [5.4%] - Boil 60 min |
Hops |
5 |
| 0.25 oz |
Coriander Seed (Boil 30 min) |
Misc |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
7 |
| 4.00 oz |
Chinook [13.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
9 |
Notes
used all Birch SAP
1.064 pre-boil before candi
30 min Added corriander Birch sapplings and bark, Candy
50 min added 4 oz chinook leaf, whirlflock tab, yeast nutrient. 1.076 post boilThis Recipe Has Not Been Rated
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