Chisolm Trail Saison' 
All Grain Recipe
Submitted By: DougN510 (Shared)
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| Brewer: Doug Nipper | |
| Batch Size: 10.00 gal | Style: Specialty Beer (23A) |
| Boil Size: 13.44 gal | Style Guide: BJCP 2008 |
| Color: 3.4 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 25.6 IBUs | Boil Time: 60 min |
| Est OG: 1.042 (10.4° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.005 SG (1.4° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Fort Worth Water |
Water |
1 |
| 9 lbs 3.01 oz |
Pilsner (2 Row) Bel (1.6 SRM) |
Grain |
2 |
| 5 lbs 4.44 oz |
Vienna Malt (3.5 SRM) |
Grain |
3 |
| 1 lbs 8.50 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
4 |
| 2.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Saaz [4.0%] - Boil 10 min |
Hops |
6 |
| 0.50 oz |
Styrian Goldings [5.4%] - Boil 10 min |
Hops |
7 |
| 1.50 oz |
Saaz [4.0%] - Boil 2 min |
Hops |
8 |
| 1.50 oz |
Styrian Goldings [5.4%] - Boil 2 min |
Hops |
9 |
| 2.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
10 |
Notes
@ 35 minutes of 75 minute Mash - Mash has maintained a temperature of 147'
Maintained 147 consistantly throughout rest.
Brix 15* @ Mash out/Corrected SG 1.031
fermenter 1 to secondary 6/29/14 - FG 1.005This Recipe Has Not Been Rated
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