Sharmila's Sassy Saison 
All Grain Recipe
Submitted By: notxam (Shared)
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| Brewer: Henry | |
| Batch Size: 5.50 gal | Style: Saison (16C) |
| Boil Size: 8.23 gal | Style Guide: BJCP 2008 |
| Color: 4.2 SRM | Equipment: My Equipment |
| Bitterness: 23.1 IBUs | Boil Time: 90 min |
| Est OG: 1.067 (16.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Two Stage |
| ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tbsp |
PH 5.2 Stabilizer (Mash 90 min) |
Misc |
1 |
| 10 lbs 8.00 oz |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
2 |
| 12.00 oz |
Munich (Cargill) (9.5 SRM) |
Grain |
3 |
| 12.00 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
4 |
| 1 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
5 |
| 1.70 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
6 |
| 0.50 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
7 |
| 1.00 oz |
Hallertauer Hersbrucker [4.0%] - Boil 0 min |
Hops |
8 |
| 1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
9 |
Notes
Mash with 6 gallons for 90 minutes, yielded 4 gallons. Batch sparged with 4 gallons yielded just over 8 gallons.
BG 1.047 Adjusted for temp and added sugar.
90 minute boil.
OG 1.068
Racked to 6.5 gal carboy.
2/23/14 racked to 5 gal secondary. Gravity was 1.019. Puts the APV at 6.5% Was considering adding london Dry yeast to continue fermentation, but I think I'll leave it were it is for now.
Had some left over, and put in a 1.5L bottle and capped with a paper towel soaked in sanetizer. Will use that to continue to measure gravity until kegging or bottling.
3/7 checked sample. Gravity was 1.010. Put on a carboy heater to try to get the temp up a few degrees.
3/21 racked to keg. Cranked psi up to 25. Sample gravity was 1.007, Gravity in Carboy was 1.010.
Color was darker than the 4.2 SRM projected. More in the 6-7 range.This Recipe Has Not Been Rated
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