Saison "Solera" Base 
All Grain Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 11.00 gal | Style: Straight (Unblended) Lambic (17D) |
| Boil Size: 12.59 gal | Style Guide: BJCP 2008 |
| Color: 3.2 SRM | Equipment: 25g kettle |
| Bitterness: 2.5 IBUs | Boil Time: 15 min |
| Est OG: 1.049 (12.2° P) | Mash Profile: 01 - BIAB 156F |
| Est FG: 1.006 SG (1.7° P) | Fermentation: Ale, Single Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 6 lbs |
WhiteSwaen©Classic (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 1.00 oz |
Strisslespalt [2.0%] - Boil 30 min |
Hops |
4 |
| 2.0 pkgs |
Belle Saison (Lallemand/Danstar #-) |
Yeast |
5 |
Taste Notes
Notes
Total Water Needed
13.48 Gallons
Strike Water Temp
162 Fahrenheit
Yellow Balanced Water Profile
Gypsum 4.5g
Calcium Chloride 4.2 g
Epsom Salt 3.1 g
Table Salt 0.7 g
Lactic Acid 5.0 ml
Mash temp 154.5 @15 min. OG gravity after correction 1.051-1-052.
7/17/19 FG ~1.005. Transferred into the Sanke "Solera". Added Omega "All the Bretts".
7/18/19 Added 1 lb of maltodextrin.
9/21/19 Tasting great uncarbed so far. Pretty sour. ~1.002 FG. Quick carbonated and tasted sample. REALLY tart when carbed. May need blended.This Recipe Has Not Been Rated
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