Petite Bourgeoisie Saison SB 
All Grain Recipe
Submitted By: theBottleFarm (Shared)
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| Brewer: Aaron Ouellette | |
| Batch Size: 3.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 4.19 gal | Style Guide: BJCP 2008 |
| Color: 3.1 SRM | Equipment: SB Pot and 5g Cooler ( 3 Gal/11.3 L) - All Grain |
| Bitterness: 36.6 IBUs | Boil Time: 90 min |
| Est OG: 1.036 (9.0° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Two Stage |
| ABV: 3.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.36 gal |
Pepperell Water after carbon block |
Water |
1 |
| 1.20 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 4 lbs 6.55 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 3.53 oz |
Acidulated Malt (3.0 SRM) |
Grain |
4 |
| 0.71 oz |
Galena [4.0%] - Boil 60 min |
Hops |
5 |
| 0.50 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
6 |
| 0.35 oz |
Fuggle [4.5%] - Boil 30 min |
Hops |
7 |
| 0.25 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
8 |
| 0.86 oz |
Belma [9.8%] - Steep 10 min |
Hops |
9 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
10 |
Notes
Recipe From Nate Smith.
Malt bill in percentages: 98% Belgian Pils, 2% Acidulated. 0 minute hop addition is through a Hop Back. Wort & yeast split between 2 carboys: Carboy 1 - 2 Tubes of WLP565 Saison I (Dupont), Carboy 2 - 2 Packs of Wyeast 3711 French Saison (Thiriez). Pitch in the high 60s, let it rise into the low/mid 70s and hold it there. 1.035-1.010, 3.2% ABV, 32 IBU.
http://thebottlefarm.com/ProjetsThoughts2/fall-saison-season/This Recipe Has Not Been Rated
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