Saison 
All Grain Recipe
Submitted By: pinkknightie (Shared)
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| Brewer: Otto-Carl Marte | |
| Batch Size: 5.55 gal | Style: Saison (16C) |
| Boil Size: 8.23 gal | Style Guide: BJCP 2008 |
| Color: 4.7 SRM | Equipment: Otto 36l Pot |
| Bitterness: 27.5 IBUs | Boil 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
This Recipe Has Not Been Rated
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