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Old 06-30-2012, 06:28 PM   #1
Getafix
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Default All-Grain - SAISON-9-b

Recipe Type: All Grain
Yeast: Wyeast 3711
Yeast Starter: 1L
Batch Size (Gallons): 5.26
Original Gravity: 1.040
Final Gravity: 1.002
IBU: 15
Boiling Time (Minutes): 15
Color: 8.1
Primary Fermentation (# of Days & Temp): 7 days at 75*F
Secondary Fermentation (# of Days & Temp): 30 days at 75*F
Tasting Notes: Dry, Refreshing, Slight sweet malt, Citrus (grapefruit) aroma and flavor.

I have brewed similar recipes without the rice hulls, but with a recirculating system like the Braumeister using them improves flow through the grainbed and puts less pressure on the pump. I have also done this recipe with raw wheat instead of the torrified and just add a combined beta-protein rest at 113*F for 20-30min. I usually prefer the flavor of raw wheat but it would be hard to notice in this recipe and the torrified just simplifies the process.

Recipe: SAISON-9-b
Style: Saison
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 6.38 gal
Post Boil Volume: 5.74 gal
Batch Size (fermenter): 5.26 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.040 SG
Estimated Color: 8.1 SRM
Estimated IBU: 15.0 IBUs
BU:GU: 0.377
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 73.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.18 gal Toronto Ontario, Canada Water 1 -
4.85 lb Pilsner (Weyermann) (1.7 SRM) Grain 2 59.0 %
2.80 lb Wheat, Torrified (Breiss) (1.7 SRM) Grain 3 34.1 %
0.32 lb Special B (Dingemans) (147.5 SRM) Grain 4 3.9 %
0.24 lb Aromatic Malt (Dingemans) (19.0 SRM) Grain 5 3.0 %
0.50 lb Rice Hulls (Mash 0.0 mins) Other 6 -
6.30 g Cascade [5.00 %] - First Wort 60.0 min Hop 7 5.5 IBUs
6.30 g Northern Brewer [7.80 %] - Boil 60.0 min Hop 8 7.7 IBUs
7.00 g Cascade [5.00 %] - Boil 20.0 min Hop 9 1.9 IBUs
14.00 g Cascade [5.00 %] - Aroma Steep 1.0 min Hop 10 0.0 IBUs
1.0 pkg French Saison-H1 (Wyeast Labs #3711) [50 Yeast 11 -

Mash Schedule: Braumeister-20L-145
Total Grain Weight: 8.22 lb
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.50 l of water and heat to 95.0 95.0 F 20 min
Conversion Heat to 145.0 F over 29 min 145.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge: Sparge with 0.97 gal water at 168.0 F

Notes:
------
Combination of Pils (59%), Tor Wheat (34.1%), Special B (3.9%), and Aromatic (3%),
Light with body, Dry and flavourful.

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