Category: 19 – Belgian and French Ale
Brewers: Mandy Naglich and Wesley Carmichael
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
3 gal | 90 min | 58.7 IBUs | 8.4 SRM | 1.061 | 1.013 | 6.4 % |
Actuals | 1.061 | 1.002 | 7.8 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Saison | 25 B | 1.048 - 1.065 | 1.002 - 1.008 | 20 - 35 | 5 - 22 | 2.8 - 3.5 | 3.5 - 9.5 % |
Fermentables
Name | Amount | % |
---|---|---|
Pilsner (2 Row) Bel | 5 lbs | 61.79 |
Oats, Flaked | 1 lbs | 12.36 |
Wheat, Flaked | 1 lbs | 12.36 |
Vienna Malt | 8 oz | 6.18 |
Caramel/Crystal Malt - 80L | 5 oz | 3.86 |
Acid Malt | 4.48 oz | 3.46 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Magnum | 0.6 oz | 90 min | Boil | Pellet | 12 |
Styrian Goldings | 1 oz | 10 min | Aroma | Pellet | 5.5 |
Czech Saaz | 0.5 oz | 10 min | Aroma | Pellet | 3.5 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Whirlfloc Tablet | 1.00 Items | 10 min | Boil | Fining |
Yeast Nutrient | 0.50 tsp | 10 min | Boil | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
French Saison (3711) | Wyeast Labs | 80% | 65°F - 77°F |
Mash
Step | Temperature | Time |
---|---|---|
Dough In | 102°F | 15 min |
Beta | 148°F | 60 min |
Alpha | 154°F | 30 min |
Mash Out | 175°F | 15 min |
Notes
Whirlpool Sytrian Golding and Saaz for 10 minutes at 185ºF. Pitch yeast at 70ºF and raise to 77ºF over 4 days, then hold at 77ºF for another week. Water: NYC water treated w/ campden, 3 g CaCl, and 2g MgSO4. Prime w/ cane sugar to 3 vol CO2. |
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