Petite Saison

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA054
Batch Size: 5.25 galStyle: Saison (16C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 4.7 SRMEquipment: 30 QT Pot - Extract
Bitterness: 31.9 IBUsBoil Time: 60 min
Est OG: 1.037 (9.2° P)
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 3.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Vienna Malt (3.5 SRM) Grain 1
8.00 oz Munich Malt (9.0 SRM) Grain 2
6.08 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 3
4.00 oz Aromatic Malt (26.0 SRM) Grain 4
4.00 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 5
4 lbs DME Pilsen Light (Briess) (2.0 SRM) Dry Extract 6
1.00 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 7
1.00 oz Styrian Goldings [2.6%] - Boil 10 min Hops 8
0.25 oz Saaz [3.0%] - Boil 10 min Hops 9
1.50 oz Saaz [3.0%] - Boil 2 min Hops 10
0.25 oz Styrian Goldings [2.6%] - Boil 2 min Hops 11
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 12

Notes

Alternative Yeast: 3711 French, Safale 58. Recommended to pitch 3724 at 94 F, then ramp to ambient temperature to prevent stuck fermentation.

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