86 - L'Internationale Saison

All Grain Recipe

Submitted By: acrous2 (Shared)
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Brewer: Aaron Crousillac
Batch Size: 6.25 galStyle: Brett Beer (28A)
Boil Size: 8.03 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 35.8 IBUsBoil 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

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

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