Brett Saisons
All Grain Recipe
Submitted By: jeffwhit (Shared)
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Brewer: Jeff | |
Batch Size: 5.28 gal | Style: Saison (25B) |
Boil Size: 7.11 gal | Style Guide: BJCP 2015 |
Color: 4.2 SRM | Equipment: 01 Morelvej Big |
Bitterness: 20.8 IBUs | Boil Time: 60 min |
Est OG: 1.055 (13.6° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.004 SG (1.1° P) | Fermentation: Ale, Two Stage |
ABV: 6.7% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
8.70 gal |
Aalborg |
Water |
1 |
1.06 tsp |
Lactic Acid (Mash 60 min) |
Misc |
2 |
9 lbs 0.62 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
2 lbs 3.27 oz |
Wheat, Torrified (Thomas Fawcett) (2.0 SRM) |
Grain |
4 |
1 lbs 1.64 oz |
CHÂTEAU RYE (3.5 SRM) |
Grain |
5 |
0.42 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
6 |
1.0 pkgs |
All The Bretts (Omega #OYL-218) |
Yeast |
7 |
1.0 pkgs |
Amalgamation II (The Yeast Bay #WLP4641) |
Yeast |
8 |
1.0 pkgs |
Wallonian Farmhouse (The Yeast Bay #WLP4020) |
Yeast |
9 |
Taste Notes
After primary Fermentation is complete, cold crash and divide into two carboys - pitch TYB Amalg into one, and Omege All the Bretts into the other, age for 3 months. This Recipe Has Not Been Rated