Saye-yaye-yaye-Son-2.0 
All Grain Recipe
Submitted By: TreadingH2O (Shared)
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| Batch Size: 6.00 gal | Style: Saison (16C) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: My Equipment |
| Bitterness: 33.2 IBUs | Boil Time: 90 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: |
| Est FG: 1.047 SG (11.6° P) | Fermentation: Ale, Single Stage |
| ABV: 0.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 8 lbs 8.00 oz |
Pilsener (1.8 SRM) |
Grain |
3 |
| 1 lbs 0.00 oz |
Wheat Malt (1.8 SRM) |
Grain |
4 |
| 8.00 oz |
Munich Malt (8.0 SRM) |
Grain |
5 |
| 0.80 oz |
Newport [10.0%] - Boil 60 min |
Hops |
6 |
| 0.80 oz |
Kaffir Lime Leaf (Boil 5 min) |
Misc |
7 |
| 1.50 oz |
Styrian Goldings [5.4%] - Boil 5 min |
Hops |
8 |
| 2.0 pkgs |
Split Ardennes and French Saison ( #) |
Yeast |
9 |
Notes
Age on 1.5 oz American oak chips from 7 yr aging of Extra Anjeo Tequila.
Ferment with blend of WLP 550 and Wyeast Frensh Saison yeast.
3/30/14:
Mashed in with 2.5 gallons of 180 F water. Hit 153 and added cold water to get to 148F.
50 min mash w/5 min recirc.
Acidified 11.5 gal 7.5 pH water to 5.9 pH with 13 ml 10% phosphoric acid.
Collected 7.75 gallons at 10 P.
OG 12 P.This Recipe Has Not Been Rated
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