TerapinChef
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3724
- Yeast Starter
- Of Course
- Batch Size (Gallons)
- 5.25
- Original Gravity
- 1.057
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 90
- IBU
- 27.3 IBU
- Color
- 8 SRM
- Primary Fermentation (# of Days & Temp)
- 6 days 65-85 gradual ramping
- Secondary Fermentation (# of Days & Temp)
- 14 @ 65
- Tasting Notes
- First Saison recipe I created. I\'m sure more will follow.
8 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 65.31 %
2 lbs Munich 20L (Briess) (20.0 SRM) Grain 16.33 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 8.16 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6.12 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 4.08 %
Mash 148 90minutes
Mash out, Sparge, etc.
2.5oz Hallertau 60 Minutes
1oz Hallertau 1 Minute.
Added 1# Sugar, boiled in 1 pt water for 10 minutes and cooled to 75, at high krausen.
2 lbs Munich 20L (Briess) (20.0 SRM) Grain 16.33 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 8.16 %
12.0 oz Rye, Flaked (2.0 SRM) Grain 6.12 %
8.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 4.08 %
Mash 148 90minutes
Mash out, Sparge, etc.
2.5oz Hallertau 60 Minutes
1oz Hallertau 1 Minute.
Added 1# Sugar, boiled in 1 pt water for 10 minutes and cooled to 75, at high krausen.
