Mad Ferms Dark Saison Nr 4 Petite

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Saison (16C)
Boil Size: 19.81 galStyle Guide: BJCP 2008
Color: 30.1 SRMEquipment: New Equipment
Bitterness: 21.6 IBUsBoil Time: 90 min
Est OG: 1.045 (11.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.001 SG (0.4° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs 0.74 oz Vienna Malt (3.5 SRM) Grain 1
14.11 oz Chocolate Wheat Malt (400.0 SRM) Grain 2
14.11 oz Special B Malt (180.0 SRM) Grain 3
10.58 oz Carafa II (412.0 SRM) Grain 4
10.58 oz Roasted Barley Cold steeped (609.1 SRM) Grain 5
3.53 oz Tettnang [4.5%] - Boil 60 min Hops 6
2.0 pkgs French Saison (Wyeast Labs #3711) Yeast 7
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 8
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 9
1.0 pkgs Brettanomyces Bruxellensis (Wyeast Labs #5112) Yeast 10
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 11
1.0 pkgs Brettanomyces Lambicus (Wyeast Labs #5526) Yeast 12
100.00 g Oak Chips soaked in Montecillo Gran Reserva 2008 (Secondary 24 weeks) Misc 13
2.00 kg Currants (Secondary 24 weeks) Misc 14

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