BBW051 Ginger's Saison

All Grain Recipe

Submitted By: cdleonard1960 (Shared)
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Brewer: BBW RH/Cl Collaboration
Batch Size: 10.00 galStyle: Saison (25B)
Boil Size: 12.70 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: !Bora Bora Beer Works_10G_Racked
Bitterness: 27.4 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: BBWM02 Single Infusion, Light/Med Body (150)
Est FG: 1.010 SG (2.6° P)Fermentation: !Special 4 Stage High Temp 3724 Saison
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
16.59 gal !!Tega Cay 2019 Water 1
3.42 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.20 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.22 g Calcium Chloride (Mash 60 min) Misc 4
0.12 g Salt (Mash 60 min) Misc 5
17 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 6
3 lbs Munich Malt (9.0 SRM) Grain 7
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 8
3.35 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
3.14 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 10
2.18 g Calcium Chloride (Sparge 60 min) Misc 11
0.11 g Salt (Sparge 60 min) Misc 12
2.00 oz Styrian Goldings [5.4%] - Boil 60 min Hops 13
1.00 oz Fuggles [4.5%] - Boil 20 min Hops 14
2.00 tsp Irish Moss (Boil 15 min) Misc 15
4.00 oz Ginger Root (Boil 12 min) Misc 16
1.00 oz Ginger, Crystallized (Boil 12 min) Misc 17
0.50 oz Fuggles [4.5%] - Boil 10 min Hops 18
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 19
20.00 ml Ginger Root Extract (Tea) (Secondary 4 days) Misc 20

Notes

4/9 - 3724 notorious for sticking around 1.035-1.040. Elevated the temps to 85 deg (setpoint - actual is TBD). Could have waited 3-5 addl weeks. 5/3 - Racked to Sec at 70 degrees. Ran test samples from both -1 and -2 carboys; -1 Hydrometer 1.020/5/1Brix. -2 Hydrometer 1.024/6.1 Brix. 5/6 - Added 300 ml Ginger Extract (Everclear on Fresh Ginger for 3 weeks) to 5 G. 5/8 - Added 2lbs Blackberries (frozen, stepped in 100 proof vodka to sanitize)

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