Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 gal | 90 min | 55.5 IBUs | 3.8 SRM | 1.054 | 1.006 | 6.4 % |
| Actuals | 1.05 | 1.001 | 6.4 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| French & Belgian-Style Saison | 69 | 1.055 - 1.08 | 1.004 - 1.016 | 20 - 40 | 4 - 14 | 2.2 - 2.8 | 4.4 - 8.4 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Rice Hulls | 12 oz | 3.63 |
| Pilsner (2 Row) Bel | 10.75 lbs | 52.04 |
| Wheat - White Malt (Briess) | 7.25 lbs | 35.1 |
| Munich Malt | 12 oz | 3.63 |
| Corn Sugar (Dextrose) | 1.158 lbs | 5.6 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Columbus/Tomahawk/Zeus (CTZ) | 1.25 oz | 60 min | Boil | Pellet | 15.5 |
| HBC 366 (Experimental) Equinox | 3 oz | 5 min | Boil | Pellet | 15 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| French Saison (3711) | Wyeast Labs | 80% | 65°F - 77°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 149°F | 75 min |
Notes
| V3Y59QX Will split 10 gallons into 2 5 gal batches 1 liter shaken not stirred starter each 5 gal ferment at 67 for 2-3 days then raise 1 degree per day water targets for balanced calcium - 60 ppm chloride 55ppm sulfate - 75ppm water adjustment notes: target mash PH - 5.3 Mash: 7.3gal 3.7 g gypsum 2.9 g cacl2 3.3ml lactic Sparge 9.4gal 4.7 g gypsum 3.8 g cacl2 0.7ml lactic |
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