Dixon's Backyard Damson Saison AG#6

All Grain Recipe

Submitted By: Hobbstacle (Shared)
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Batch Size: 5.00 galStyle: Saison (16C)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 9.0 SRMEquipment: Andrew Set Up (Cooler Mash Tun and 30L brewpot)
Bitterness: 28.6 IBUsBoil Time: 60 min
Est OG: 1.060 (14.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal London, England Water 1
1 lbs 1.64 oz Wheat Malt, Bel (2.0 SRM) Grain 2
2 lbs 3.87 oz Vienna Malt (3.5 SRM) Grain 3
4.69 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
7 lbs 11.46 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 5
0.65 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 6
0.65 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 7
0.33 oz Motueka [7.0%] - Boil 10 min Hops 8
0.33 oz Nelson Sauvin [12.0%] - Boil 10 min Hops 9
0.25 tsp Irish Moss (Boil 10 min) Misc 10
0.99 oz Motueka [7.0%] - Boil 0 min Hops 11
0.99 oz Nelson Sauvin [12.0%] - Boil 0 min Hops 12
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 13
1.00 kg Damsons (Secondary 1 weeks) Misc 14

Notes

Warmed mash tun with one kettle of boiling water Mash temp about on target. End mash temp = 61.6C Forgot to add Irish moss doh OG1062. V chuffed with that. boil vol around 21L. Ended up with only 15L in the FV. Think its higher boil off rate but also hops retaining liquid.

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