Club Competition Haison.

All Grain Recipe

Submitted By: DeBrewer (Shared)
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Brewer: DeBrewer
Batch Size: 5.28 galStyle: Saison (25B)
Boil Size: 7.93 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: BIAB Keggle equip2
Bitterness: 43.9 IBUsBoil Time: 60 min
Est OG: 1.060 (14.9° P)Mash Profile: BIAB, Light Body
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 6.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
2.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.50 Campden Tablets (Mash 60 min) Misc 3
4 lbs 6.55 oz Pale Ale Malt (Rahr) (3.5 SRM) Grain 4
4 lbs 6.55 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
3 lbs 3.15 oz Wheat, Flaked (1.6 SRM) Grain 6
7.05 oz Chateau Abbey (22.8 SRM) Grain 7
0.25 oz Summit [14.0%] - First Wort Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
5.00 ml zinc diluted (Boil 5 min) Misc 10
1.00 oz Citra [12.0%] - Steep 30 min Hops 11
1.00 oz Mosaic (HBC 369) [10.0%] - Steep 30 min Hops 12
1.00 oz Strata [10.0%] - Steep 30 min Hops 13
1.00 oz Summit [14.0%] - Steep 30 min Hops 14
1.0 pkgs SafAle BE-134 (Fermentis #) Yeast 15
2.00 oz Citra [12.0%] - Dry Hop 3 days Hops 16
2.00 oz Strata [10.0%] - Dry Hop 3 days Hops 17
2.00 oz Summit [14.0%] - Dry Hop 3 days Hops 18

Notes

Pitch at 63. Let free rise. Dry hop on day two or three depending on how fermentation goes. Ramp to 80 over the course of a week. May add a second dry hop.

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