Saison "Solera" #2 Base

All Grain Recipe

Submitted By: mcclarnon (Shared)
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Batch Size: 15.00 galStyle: Saison (16C)
Boil Size: 16.75 galStyle Guide: BJCP 2008
Color: 3.5 SRMEquipment: 25g kettle
Bitterness: 37.9 IBUsBoil 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.

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