Saison "Solera" Base

All Grain Recipe

Submitted By: mcclarnon (Shared)
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Batch Size: 11.00 galStyle: Straight (Unblended) Lambic (17D)
Boil Size: 12.59 galStyle Guide: BJCP 2008
Color: 3.2 SRMEquipment: 25g kettle
Bitterness: 2.5 IBUsBoil 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.

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