Tis da Saison V5 
All Grain Recipe
Submitted By: Lab (Shared)
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| Brewer: Phil, Yan | |
| Batch Size: 5.02 gal | Style: Saison (16C) |
| Boil Size: 6.87 gal | Style Guide: BJCP 2008 |
| Color: 6.6 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 33.6 IBUs | Boil Time: 90 min |
| Est OG: 1.065 (15.8° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 9.32 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
| 1 lbs 9.75 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
2 |
| 1 lbs 5.16 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
3 |
| 0.67 oz |
Chinook [14.0%] - Boil 60 min |
Hops |
4 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
| 1.00 items |
Yeast Nutrient (Boil 10 min) |
Misc |
6 |
| 1.98 oz |
Saaz [3.2%] - Boil 5 min |
Hops |
7 |
| 2.0 pkgs |
Belgian Saison (Wyeast Labs #3724) |
Yeast |
8 |
| 0.71 oz |
Willamette [5.2%] - Dry Hop 7 days |
Hops |
9 |
Taste Notes
Malt
Bohemian Pilsner Malt = Weyermann (Pilsen...)
Wheat Malt = Franco Belge
Munich 20L = BriessNotes
water pH = 6.3
mash pH = 5.8
kettle pH = 5.7
final pH = 5.5This Recipe Has Not Been Rated
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