Shred's Raspberry Saison

All Grain Recipe

Submitted By: chriswalnum (Shared)
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Batch Size: 5.50 galStyle: Saison (16C)
Boil Size: 7.89 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 24.8 IBUsBoil Time: 60 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Munich Malt - 10L (10.0 SRM) Grain 2
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 3
8.00 oz Caramunich Malt (56.0 SRM) Grain 4
4.00 oz Honey Malt (25.0 SRM) Grain 5
0.50 oz Warrior [15.0%] - Boil 60 min Hops 6
0.50 oz Lime Peel (Boil 5 min) Misc 7
0.50 oz Orange Peel, Sweet (Boil 5 min) Misc 8
2.00 oz Amarillo [9.2%] - Boil 0 min Hops 9
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 10
5 lbs 4.00 oz Fruit - Raspberry (0.0 SRM) Adjunct 11
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 12

Notes

Pitched 4 3711 slants into a single-step, 1.035 1L starter. Fermented on 3711 for 1 week. Add raspberries and Brett-C. Allow 2-3 weeks to ferment fruit.

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