Foxknuckle
Member
Looking to get some advice on making a saison. Im looking to make a slightly stronger and slightly hoppier Saison. Any advice would be appreciated
Recipe: Saison TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 41.1 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.070 SG OG RANGE: 1.048-1.065 SG
FG: 1.006 SG FG RANGE: 1.002-1.012 SG
BU:GU: 0.591 Calories: 240.8 kcal/12oz Est ABV: 8.4 %
EE%: 72.00 % Batch: 6.00 gal Boil: 7.90 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
1.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Total Grain Weight: 14 lbs 13.7 oz Total Hops: 4.61 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs 7.0 oz 2-Row (Great Western) (2.0 SRM) Grain 2 77.0 %
1 lbs 11.3 oz Munich Malt (9.0 SRM) Grain 3 11.5 %
9.1 oz White Wheat Malt (2.4 SRM) Grain 4 3.8 %
Name Description Step Temperat Step Time
Mash In Add 4.29 gal of water at 159.1 F 148.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 5.26gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.054 SG Est OG: 1.070 SG
Amt Name Type # %/IBU
1 lbs 2.3 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 7.7 %
2.31 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 32.9 IBUs
1.16 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 7 8.2 IBUs
1.14 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 8 0.0 IBUs
Recipe: Saison TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5.5 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 41.1 IBUs Tinseth IBU RANGE: 20.0-35.0 IBUs
OG: 1.070 SG OG RANGE: 1.048-1.065 SG
FG: 1.006 SG FG RANGE: 1.002-1.012 SG
BU:GU: 0.591 Calories: 240.8 kcal/12oz Est ABV: 8.4 %
EE%: 72.00 % Batch: 6.00 gal Boil: 7.90 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
1.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 -
Total Grain Weight: 14 lbs 13.7 oz Total Hops: 4.61 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
11 lbs 7.0 oz 2-Row (Great Western) (2.0 SRM) Grain 2 77.0 %
1 lbs 11.3 oz Munich Malt (9.0 SRM) Grain 3 11.5 %
9.1 oz White Wheat Malt (2.4 SRM) Grain 4 3.8 %
Name Description Step Temperat Step Time
Mash In Add 4.29 gal of water at 159.1 F 148.0 F 75 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Batch sparge with 2 steps (Drain mash tun, , 5.26gal) of 168.0 F water
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.054 SG Est OG: 1.070 SG
Amt Name Type # %/IBU
1 lbs 2.3 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 5 7.7 %
2.31 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 32.9 IBUs
1.16 oz Hallertauer [4.80 %] - Boil 15.0 min Hop 7 8.2 IBUs
1.14 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 8 0.0 IBUs