Brett Saisons

All Grain Recipe

Submitted By: jeffwhit (Shared)
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Brewer: Jeff
Batch Size: 5.28 galStyle: Saison (25B)
Boil Size: 7.11 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: 01 Morelvej Big
Bitterness: 20.8 IBUsBoil 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.

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