WASI Belgian Abbey Ale Saison 16 gal 5-31-14

All Grain Recipe

Submitted By: cheftim (Shared)
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Brewer: tim
Batch Size: 16.00 galStyle: Saison (16C)
Boil Size: 18.42 galStyle Guide: BJCP 2008
Color: 16.4 SRMEquipment: WasiBrewHouse10
Bitterness: 22.5 IBUsBoil Time: 60 min
Est OG: 1.050 (12.3° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.005 SG (1.3° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
29.09 gal Bourne to Antwerp Water 1
15.09 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
13.74 g Chalk (Mash 60 min) Misc 3
7.52 g Salt (Mash 60 min) Misc 4
1.20 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.67 g Baking Soda (Mash 60 min) Misc 6
20 lbs 5.82 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 7
2 lbs 2.91 oz Biscuit (Dingemans) (22.5 SRM) Grain 8
1 lbs 7.27 oz Cara 20 (Dingemans) (23.0 SRM) Grain 9
1 lbs 7.27 oz Cara 8 (Dingemans) (7.5 SRM) Grain 10
1 lbs 7.27 oz Pilsen (Dingemans) (1.6 SRM) Grain 11
11.64 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 12
2.62 oz Hallertauer [4.6%] - Boil 60 min Hops 13
1.45 oz Styrian Goldings [3.4%] - Boil 60 min Hops 14
1 lbs 7.27 oz Candi Sugar, Dark [Boil for 60 min] (275.0 SRM) Sugar 15
0.73 oz Mosaic [12.0%] - Boil 5 min Hops 16
2.55 lbs Orange Peel, Sweet (Boil 5 min) Misc 17
1.45 oz Coriander Seed (Boil 5 min) Misc 18
3.0 pkgs Belgian Saison II Yeast (White Labs #WLP566) Yeast 19
1 lbs 1.45 oz Honey [Boil for 60 min] (1.0 SRM) Sugar 20

Notes

looking at the grain bill and other clones, might be close to Hennepin used potato peeler to remove strips of zest from 8 tangerines 1 oz whole coriander lightly crushed in spice grinder

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