Saison "Solera" #2 Base 
All Grain Recipe
Submitted By: mcclarnon (Shared)
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| Batch Size: 15.00 gal | Style: Saison (16C) |
| Boil Size: 16.75 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: 25g kettle |
| Bitterness: 37.9 IBUs | Boil Time: 30 min |
| Est OG: 1.052 (13.0° P) | Mash Profile: 01 - BIAB 156F |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Single Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 19 lbs |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
1 |
| 4 lbs 8.00 oz |
WhiteSwaen©Classic (2.0 SRM) |
Grain |
2 |
| 2 lbs |
Carahell (Weyermann) (13.0 SRM) |
Grain |
3 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 2.00 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 30 min |
Hops |
5 |
| 3.00 oz |
Azacca [15.0%] - Steep 20 min |
Hops |
6 |
| 3.00 oz |
El Dorado [15.0%] - Steep 20 min |
Hops |
7 |
| 1.0 pkgs |
Bring On Da FUnk (Omega #OYL-212) |
Yeast |
8 |
Notes
TOTAL WATER NEEDED
17.86 Gallons
STRIKE WATER TEMP
162 Fahrenheit
TOTAL MASH VOLUME
20.06 Gallons
PREBOIL WORT
16.63 Gallons
POSTBOIL WORT
16.00 Gallons
INTO FERMENTER
15.00 Gallons
Yellow Balanced Water Profile
Gypsum 0
Calcium Chloride
Epsom Salt
Table Salt
Lactic Acid 28 ml
Mash temp @15 min. OG gravity after correction 1.050-1.051. Pitched yeast at 83-85 F. Oops.
This Recipe Has Not Been Rated
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