Cypress St. Saison (1 ratings)

All Grain Recipe

Submitted By: ChrisHenley (Shared)
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Brewer: Chris Henley
Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 8.14 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: Chris' Equipment
Bitterness: 26.3 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 40.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
9 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
10.15 oz Wheat Malt, Bel (2.0 SRM) Grain 3
2.40 oz Caramunich Malt (56.0 SRM) Grain 4
2.41 oz Saaz [2.4%] - Boil 90 min Hops 5
1 lbs Candi Sugar, Clear [Boil for 80 min] (0.5 SRM) Sugar 6
2.00 oz Saaz [2.4%] - Boil 45 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
2.00 oz Saaz [2.4%] - Boil 0 min Hops 9
1.0 pkgs Belgian Saison III Yeast (White Labs #WLP585) Yeast 10

Ratings

by ChrisHenley

Candy sugar is done in the last 15 min of the boil but Beer Smith will not let me adjust this.

Also, the boil time is 90 minutes but Beer Smith is reporting 60 from the website. When I check the software, it reads 90.

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