stevea1210
Well-Known Member
I was browsing extreme brewing and that was what gave me the idea for a ginger saison After researching it there, in brewing classic styles, and looking at recipes in the database,this is what I came up with.
This is my first attempt at a saison. Please take a look at the recipe and let me know any suggested changes.
Thanks
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: ginger saison
Brewer: steve
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 8.35 gal
Estimated OG: 1.062 SG
Estimated Color: 5.5 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 77.27 %
0.75 lb Munich Malt (9.0 SRM) Grain 6.82 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.82 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 24.5 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz crystalied Ginger (Boil 0.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 9.09 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 162.5 F 148.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 2: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 3: Sparge with 2.23 gal of 180.0 F water
Notes:
------
-------------------------------------------------------------------------------------
This is my first attempt at a saison. Please take a look at the recipe and let me know any suggested changes.
Thanks
BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: ginger saison
Brewer: steve
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 8.35 gal
Estimated OG: 1.062 SG
Estimated Color: 5.5 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 77.27 %
0.75 lb Munich Malt (9.0 SRM) Grain 6.82 %
0.75 lb Wheat Malt, Bel (2.0 SRM) Grain 6.82 %
1.50 oz Hallertauer [4.80 %] (60 min) Hops 24.5 IBU
0.50 oz Hallertauer [4.80 %] (10 min) Hops 3.0 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.00 oz crystalied Ginger (Boil 0.0 min) Misc
1.00 lb Turbinado (10.0 SRM) Sugar 9.09 %
1 Pkgs Belgian Saison (Wyeast Labs #3724) [StarteYeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
75 min Mash In Add 12.50 qt of water at 162.5 F 148.0 F
Drain Mash Tun
Batch Sparge Round 1: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 2: Sparge with 2.23 gal of 180.0 F water
Batch Sparge Round 3: Sparge with 2.23 gal of 180.0 F water
Notes:
------
-------------------------------------------------------------------------------------