Saison

All Grain Recipe

Submitted By: pinkknightie (Shared)
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Brewer: Otto-Carl Marte
Batch Size: 5.55 galStyle: Saison (16C)
Boil Size: 8.23 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: Otto 36l Pot
Bitterness: 27.5 IBUsBoil Time: 90 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 14.73 oz Pilsnermalt 6RW (Castle Malting) (1.7 SRM) Grain 1
11.99 oz Munich Malt (9.0 SRM) Grain 2
11.99 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
2.12 oz Caramunich I (Weyermann) (51.0 SRM) Grain 4
15.87 oz Cane (Beet) Sugar (0.0 SRM) Sugar 5
0.63 oz Perle [10.0%] - Boil 60 min Hops 6
0.11 oz Tettnang [4.1%] - Boil 60 min Hops 7
0.71 oz Tettnang [4.1%] - Boil 0 min Hops 8
1.0 pkgs Saison Yeast (Belle #) Yeast 9

Notes

23/11/2013 Pre-heat MLT with 1.5 litres boiling water. Used blanket. Pre-boil gravity 1.028 at 53C = 1.041 (without sugar) Pre-boil gravity = 1.046 at 22C with sugar = 1.047 Post-boil gravity = 1.058 at 22C = 1.059 Bubbled without the aeration stone for 35 minutes. Rehydrated yeast and pitched at 19h15 P.M Fermented at 68F (20C). 24/11/2013 7A.M High krausen and bubbling like mad :-) upped to 70F 25/11/2013 upped to 72F. Upped by 2F every day till it hit 80F 08/12/2013 FG= 1.006 at 15C = 1.006 39x450 + 2x500 + 550 = 19.1 litres

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