Saison de la Piste Chisolm 
All Grain Recipe
Submitted By: DougN510 (Shared)
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| Brewer: Doug Nipper | |
| Batch Size: 10.00 gal | Style: Saison (16C) |
| Boil Size: 13.44 gal | Style Guide: BJCP 2008 |
| Color: 6.1 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 21.2 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.0° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.0% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10.00 gal |
Plano Water |
Water |
1 |
| 2.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 10 lbs 11.70 oz |
Pilsner (2 Row) Bel (1.6 SRM) |
Grain |
3 |
| 6 lbs 10.62 oz |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 1 lbs 12.62 oz |
Wheat, Torrified (1.7 SRM) |
Grain |
5 |
| 12.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
6 |
| 1.86 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 0.52 oz |
Saaz [4.0%] - Boil 10 min |
Hops |
8 |
| 0.52 oz |
Styrian Goldings [5.4%] - Boil 10 min |
Hops |
9 |
| 1.58 oz |
Saaz [4.0%] - Boil 2 min |
Hops |
10 |
| 1.58 oz |
Styrian Goldings [5.4%] - Boil 2 min |
Hops |
11 |
| 2.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
12 |
| 1.0 pkgs |
Brettanomyces Lambucus (Wyeast Labs #5526) |
Yeast |
13 |
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 1.005
6/28/15. SG: 1.052This Recipe Has Not Been Rated
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