#30 French Saison

All Grain Recipe

Submitted By: Sfinx (Shared)
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Brewer: Udo Grubbe
Batch Size: 10.57 galStyle: Saison ()
Boil Size: 8.98 galStyle Guide: BJCP 2008
Color: 10.2 SRMEquipment: Browar Kruk
Bitterness: 29.1 IBUsBoil Time: 60 min
Est OG: 1.052 (12.9° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 9.82 oz Pale Ale (2.8 SRM) Grain 1
4 lbs 10.08 oz Pszeniczny (1.5 SRM) Grain 2
4 lbs 6.55 oz Wiedeński (3.6 SRM) Grain 3
1 lbs 12.22 oz Abbey malt (Castle Malting) (22.8 SRM) Grain 4
1 lbs 1.64 oz Karmelowy 150 (81.2 SRM) Grain 5
12.35 oz .Cukier biały (1.0 SRM) Sugar 6
1 lbs 1.64 oz Brown Sugar, Light (8.0 SRM) Sugar 7
0.81 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 8
0.71 oz Styrian Golding (Savinja Golding) [5.2%] - Boil 30 min Hops 9
0.35 oz Smaragd (Emerald) [5.0%] - Boil 10 min Hops 10
0.39 oz Smaragd (Emerald) [5.0%] - Boil 2 min Hops 11
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 12

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