Saison Kiwi w Spelt 4

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 6.08 galStyle: Belgian Specialty Ale (16E)
Boil Size: 6.86 galStyle Guide: BJCP 2008
Color: 4.3 SRMEquipment: DJI Brewer's Edge 23L
Bitterness: 26.5 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: Warrior Single Infusion, Mash Out
Est FG: 1.009 SG (2.4° P)Fermentation: Brett-Saison, Three Stage
ABV: 4.4%Taste Rating: 45.0

Ingredients
Amount Name Type #
9.70 gal Cary, NC Water 1
1.82 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
0.88 g Calcium Chloride (Mash 60 min) Misc 3
0.06 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
8 lbs 13.10 oz Base Malt 2 Row (Proximity) (2.0 SRM) Grain 5
2 lbs 8.04 oz Ephiphany Husk-on Spelt Malt (5.2 SRM) Grain 6
2.65 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 7
1.28 g Calcium Chloride (Boil 60 min) Misc 8
0.08 g Epsom Salt (MgSO4) (Boil 60 min) Misc 9
5.29 oz Styrian Savinjski Golding [2.1%] - Boil 30 min Hops 10
1.00 tsp Irish Moss (Boil 5 min) Misc 11
1.00 tsp Yeast Nutrient (Boil 5 min) Misc 12
1.0 pkgs Belle Saison (Lallemand Danstar #Belle Saison) Yeast 13

Notes

I had upped the spelt in the last batch & lowered the ABV in this one keeping amount of spelt the same. Got a ridiculouts yield 2 x corny keg (38L), 1 x 3 gal keg (11.4L), 3x 500ml (1.5L), 64oz growler (1.9L), = 52.8L Kegged on 5/8/21

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