086 - L'Internationale Saison v. 3.0 - Recipe

086 - L'Internationale Saison v. 3.0

All Grain Recipe

Submitted By: acrous2 (Shared)
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Brewer: Aaron Crousillac
Batch Size: 6.25 gal	Style: Saison (25B)
Boil Size: 8.03 gal	Style Guide: BJCP 2015
Color: 3.5 SRM	Equipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 35.8 IBUs	Boil Time: 60 min
Est OG: 1.048 (12.0° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.004 SG (1.0° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.36 gal	Baton Rouge, LA	Water	1
2.06 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
1.65 g	Calcium Chloride (Mash 60 min)	Misc	3
0.20 tbsp	Lactic Acid 88% (Mash 60 min)	Misc	4
7 lbs 12.00 oz	Pilsner (Weyermann) (1.7 SRM)	Grain	5
1 lbs 14.00 oz	Wheat Malt, White (Rahr) (3.2 SRM)	Grain	6
1 lbs 6.00 oz	Rye Malt (Briess) (3.7 SRM)	Grain	7
3.55 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	8
2.84 g	Calcium Chloride (Sparge 60 min)	Misc	9
0.50 oz	Hallertau Blanc [10.5%] - Boil 60 min	Hops	10
0.50 oz	Hallertau Blanc [10.5%] - Boil 10 min	Hops	11
2.00 oz	Idaho #7 [13.0%] - Boil 5 min	Hops	12
1.0 pkgs	Funk Weapon #3 (Bootleg Biology #BB0022)	Yeast	13
1.0 pkgs	Saisonstein’s Monster (Omega #OYL-500)	Yeast	14
2.00 oz	Citra [13.1%] - Dry Hop 7 days	Hops	15
2.00 oz	Medusa [4.8%] - Dry Hop 7 days	Hops	16

Notes

Previous Batch Notes: 8/9/20 - Brewday. Will do a staggered pitch, sach primary, then brett. 9/10/20 - FG 1.006. Dry, hoppy. Perfect for some sour addition. Blend 60/40 clean to sour (3 gallons clean, 2 gallons sour) 9/22/20 Blended beer ---------------------------------------------------------------------------------------------------------------------------------------------------------------- Current Batch Notes 11/14/21 - Bottled beer. FG @ 1.004. 3.1 volumes of CO2 - Blended 2 gallons of Mixed Fermentation sour (FG 1.004) with 3 gallons of current recipe sach/brett saison (FG 1.006). - Final Blend FG - 1.005

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