Cherry Popping Saison - Recipe

Cherry Popping Saison (1 ratings)

Brewer: Mario
Batch Size: 6.00 gal	Style: Saison (16C)
Boil Size: 8.69 gal	Style Guide: BJCP 2008
Color: 22.5 SRM	Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 58.4 IBUs	Boil Time: 75 min
Est OG: 1.072 (17.5° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.017 SG (4.2° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	1
2 lbs	White Wheat Malt (2.4 SRM)	Grain	2
4.00 oz	Chocolate Malt (350.0 SRM)	Grain	3
3 lbs	Vienna Malt (3.5 SRM)	Grain	4
3 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	5
1.00 oz	Warrior [15.0%] - Boil 60 min	Hops	6
1.00 oz	Warrior [15.0%] - Boil 15 min	Hops	7
2.00 tsp	Irish Moss (Boil 15 min)	Misc	8
1.00 oz	Saaz [3.8%] - Boil 5 min	Hops	9
1.0 pkgs	French Saison (Wyeast Labs #3711)	Yeast	10
1.0 pkgs	SafBrew Specialty Ale (DCL/Fermentis #T-58)	Yeast	11
3.00 lbs	Cherry Puree (Secondary 7 days)	Misc	12

added the cherry puree tonight tasted before to much chocolate malt but drinkable