Saison black currant kasper

All Grain Recipe

Submitted By: kapper (Shared)
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Brewer: Kasper Andersen
Batch Size: 6.00 galStyle: Saison (16C)
Boil Size: 6.74 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: kasper
Bitterness: 31.7 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Decoction Mash, Single
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 14.57 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 9.17 oz Wheat Malt, Ger (2.0 SRM) Grain 2
1 lbs 5.39 oz Vienna Malt (3.5 SRM) Grain 3
14.26 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 4
0.60 oz Hallertau Magnum [14.0%] - Boil 60 min Hops 5
0.88 oz Strisslespalt [1.5%] - Boil 30 min Hops 6
2.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.71 oz Strisslespalt [1.5%] - Boil 15 min Hops 8
0.71 oz Strisslespalt [1.5%] - Boil 5 min Hops 9
0.71 oz Strisslespalt [1.5%] - Boil 0 min Hops 10
1.0 pkgs Brettanomyces Bruxellensis Trois (White Labs #WLP644) Yeast 11
1.0 pkgs French Saison (Wyeast Labs #3711) Yeast 12
1.20 tsp Yeast Nutrient (Primary 3 days) Misc 13
1.06 oz Strisslespalt [1.5%] - Dry Hop 7 days Hops 14
0.60 tsp Gelatin (Secondary 5 hours) Misc 15

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