Mickey J - Savory Dinner Saison

All Grain Recipe

Submitted By: MickeyJ (Shared)
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Brewer: Mickey J
Batch Size: 6.00 galStyle: Saison (16C)
Boil Size: 8.36 galStyle Guide: BJCP 2008
Color: 6.4 SRMEquipment: 8 Gal MLT w/FB, 5.5 Gal HLT, 11 Gal Kettle
Bitterness: 23.6 IBUsBoil Time: 90 min
Est OG: 1.060 (14.7° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.009 SG (2.3° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
1 lbs Rice Hulls (0.0 SRM) Adjunct 2
11 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3
1 lbs 8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
8.00 oz Special Roast (50.0 SRM) Grain 5
8.00 oz Vienna Malt (3.5 SRM) Grain 6
1.00 oz East Kent Goldings (EKG) [5.0%] - Boil 60 min Hops 7
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 30 min Hops 8
0.50 items Whirlfloc Tablet (Boil 15 min) Misc 9
0.50 oz Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.00 g Peppercorn (Boil 10 min) Misc 12
1.00 oz Lemongrass (Boil 5 min) Misc 13
2.00 g Coriander Seed (Boil 5 min) Misc 14
2.00 g Grains of Paradise (Boil 5 min) Misc 15
1.0 pkgs Belgian Saison (Wyeast Labs #3724) Yeast 16

Notes

Mash in temp was 133 F. Added water to total mash volume was 5.5 gallons. Raised temp and missed the target temp of 149 F, Temp was 159 F for 10 minutes or so. Added cold water to step temp down. Total MLT volume for saccarifcation was 7 gallons at 149 F for 40 minutes. Mashed out at 168 F. Total Volume into kettle was 8.2 gallons. 90 minute boil, boiled off 3 gallons or so. Volume into primary was 5 gallons, SG of post boil was 1.078. Added 1 gallon of spring water to primary, OG is 1.062.

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