100 - L'Internationale Saison v. 4.0

All Grain Recipe

Submitted By: acrous2 (Shared)
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Brewer: Aaron Crousillac
Batch Size: 6.25 galStyle: Saison (25B)
Boil Size: 8.03 galStyle Guide: BJCP 2015
Color: 3.5 SRMEquipment: Bug's Setup - InfuSsion Mash Tun
Bitterness: 12.7 IBUsBoil Time: 60 min
Est OG: 1.048 (12.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.36 gal Baton Rouge, LA Water 1
2.06 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.65 g Calcium Chloride (Mash 60 min) Misc 3
0.20 tbsp Lactic Acid 88% (Mash 60 min) Misc 4
6 lbs 8.00 oz Pilsner (Weyermann) (1.7 SRM) Grain 5
1 lbs 14.00 oz Wheat Malt, White (Rahr) (3.2 SRM) Grain 6
2 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 7
8.00 oz Wheat, Flaked (1.6 SRM) Grain 8
3.55 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 9
2.84 g Calcium Chloride (Sparge 60 min) Misc 10
0.30 tbsp Lactic Acid (Sparge 60 min) Misc 11
0.25 oz Saaz [3.8%] - Boil 60 min Hops 12
0.40 oz Perle [8.0%] - Boil 30 min Hops 13
0.60 oz Perle [8.0%] - Boil 5 min Hops 14
1.0 pkgs Funk Weapon #3 (Bootleg Biology #BB0022) Yeast 15
1.0 pkgs Saisonstein’s Monster (Omega #OYL-500) Yeast 16
2.00 oz Hallertauer Mittelfrueh [4.0%] - Dry Hop 3 days Hops 17

Notes

8/9/20 - Brewday. Will do a staggered pitch, sach primary, then brett. 9/10/20 - FG 1.006. Dry, hoppy. Perfect for some sour addition. Blend 60/40 clean to sour (3 gallons clean, 2 gallons sour) 9/22/20 Blended beer

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