Glassblower Saison 
Partial Mash Recipe
Submitted By: chipotle1965 (Shared)
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| Brewer: Rob & Renee Kightlinger | |
| Batch Size: 5.00 gal | Style: Biere de Garde (16D) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 16.6 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 16.7 IBUs | Boil Time: 60 min |
| Est OG: 1.071 (17.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 7.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Aromatic Malt (26.0 SRM) |
Grain |
1 |
| 8.00 oz |
Caravienne Malt (22.0 SRM) |
Grain |
2 |
| 1 lbs |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
3 |
| 6 lbs 9.60 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 1 lbs |
Candi Sugar, Amber (75.0 SRM) |
Sugar |
5 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
6 |
| 1.50 oz |
Goldings, East Kent [5.0%] - Boil 15 min |
Hops |
7 |
| 1.0 pkgs |
Belgian Golden Ale (White Labs #WLP570) |
Yeast |
8 |
Taste Notes
Made the right changes from the first try at it. Notes
Steep grains 60 minutes at 150*. Remove and rinse grains. Add extract and sugar. Bring to a boil. Add hops at specified intervals. Top off with cold water to 5 gallons. Cool to 70*. Aerate and add yeast. Primaried at 70* for 10 days. Secondary 10 days. Try 3.5 - 4 oz. priming sugar next time. 3 oz. seemed a little light.This Recipe Has Not Been Rated
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