MP0018g Saison (Ahtanum)

All Grain Recipe

Submitted By: MPBrew (Shared)
Members can download and share recipes

Brewer: JWB
Batch Size: 10.00 galStyle: Saison (16C)
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 3.8 SRMEquipment: 15 Gal Electric - All Grain
Bitterness: 37.5 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.007 SG (1.7° P)Fermentation: Saison
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
4.00 oz Rice Hulls (0.0 SRM) Adjunct 1
12 lbs 9.60 oz Pilsen (Avangard) (1.6 SRM) Grain 2
6 lbs 4.80 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 3
1 lbs 8.00 oz Munich I (Weyermann) (7.1 SRM) Grain 4
1.00 oz Centennial [10.3%] - Boil 90 min Hops 5
0.70 oz Sterling [8.1%] - Boil 90 min Hops 6
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 7
0.90 oz Ahtanum [4.6%] - Boil 15 min Hops 8
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 9
1.80 oz Ahtanum [4.6%] - Steep 15 min Hops 10
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 11
2.00 oz Ahtanum [4.6%] - Dry Hop 7 days Hops 12

Taste Notes

B) Terrible sulphur nose to it. Not sure if it was just because the yeast didn't finish or if there was an issue. A) Not digging the Ahtanum aroma.

Notes

A) Wyeast 3711 B) Yeast Bay Saison Blend Mill gap at 40 mils 0.4g/gal CaSO4, 5.2g into 13 gals, 2g into 5 gals 0.7mL/gal 88% Lactic (9.1mL, 3.5mL into 5 gals) mash pH after 10 mins 5.37 mash pH after 40 mins 5.44 First runnings 1.071, pH 5.47 Pre-boil gravity 1.047, pH Added 4mL 88% lactic to boil pH after 20 mins, 5.27, added 2mL pH after 75 mins, 5.24, added 2mL OG 1.056, pH 5.18 Kegged on 07/19 A) SG 1.003, pH 4.17 B) SG 1.017, pH 4.26. Added Brett L. to finish out fermentation and hopefully clean up. B) Sampled on 10/18. SG 1.007. Bad taste in the middle. Going to leave it for a few more months.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine