Table de Ferme v1.2 
All Grain Recipe
Submitted By: Daddylawman (Shared)
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| Brewer: Rainy Day Brewery/Toby Johnson | |
| Batch Size: 15.50 gal | Style: Saison (25B) |
| Boil Size: 19.59 gal | Style Guide: BJCP 2015 |
| Color: 4.3 SRM | Equipment: Blichman 20 Gallon RIMS Rev 3 - 78% |
| Bitterness: 27.9 IBUs | Boil Time: 90 min |
| Est OG: 1.040 (10.0° P) | Mash Profile: RIMS-HERMS Single Infusion, Light Body |
| Est FG: 1.004 SG (1.0° P) | Fermentation: Ale, Single Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22.50 gal |
MY WATER PROFILE COBB COUNTY |
Water |
1 |
| 5.22 ml |
Lactic Acid (Mash 0 min) |
Misc |
2 |
| 1.64 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 1.34 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.05 g |
Salt (Mash 60 min) |
Misc |
5 |
| 1.04 g |
Calcium Chloride (Mash 60 min) |
Misc |
6 |
| 0.52 g |
Salt (Mash 60 min) |
Misc |
7 |
| 0.26 g |
Potassium Metabisulfite Mash (Mash 60 min) |
Misc |
8 |
| 0.00 g |
Baking Soda (Mash 60 min) |
Misc |
9 |
| 18 lbs 8.00 oz |
Pilsner (Weyermann) inventory (1.6 SRM) |
Grain |
10 |
| 1 lbs 8.00 oz |
Melanoidin (Weyermann) Inventory (28.0 SRM) |
Grain |
11 |
| 1 lbs |
Wheat mix white and reg- Inv (3.5 SRM) |
Grain |
12 |
| 3.31 g |
Calcium Chloride (Sparge 60 min) |
Misc |
13 |
| 3.31 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
14 |
| 2.71 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
15 |
| 2.15 ml |
Lactic Acid (Sparge 0 min) |
Misc |
16 |
| 0.47 g |
Potassium Metabisulfite Sparge (Sparge 0 min) |
Misc |
17 |
| 4.00 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
18 |
| 2.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
19 |
| 2.50 oz |
Hallertauer Mittelfrueh [4.0%] - Steep 20 min |
Hops |
20 |
| 2.50 oz |
Saaz [3.8%] - Steep 20 min |
Hops |
21 |
| 2.0 pkgs |
Saison Blend II (Yeast Bay #-) |
Yeast |
22 |
Notes
double ground wheat at .030
ground rest of grain at .030" All grains wet conditioned.
added lactic acid for mash late once mash wash started.
propain ran low so lost some heat during boil. but still ended up a bid short on final volume.
the east coast ecy08 yeast fermentor- added yeast at 72 f using old heater and light bulb set inkbird for 75F - no refrigeration on this batch Free rose to 80F by next morning,
the saison blend ll - was much warmer. it was 85F when put into fermentor. cooled a bit to 82f and pitched yeast. this was in the regular freezer brewpi set for 72F.
fermentation kicked off strong 4 hrs after pitch, temp was 80F. by morning temp down to 73f and gravity down to 1.021
When dumping yeast into fermentor dropped mason jar into wort. it did not sink and I was able to take it out immedialty.This Recipe Has Not Been Rated
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