à Flannagáin
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP 566
- Yeast Starter
- yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.061
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 28.5
- Color
- 8.7
- Primary Fermentation (# of Days & Temp)
- 7 days let it hit 85F on the second day then bring back down over a couple days to 70
- Secondary Fermentation (# of Days & Temp)
- 2-3 weeks
- Additional Fermentation
- 3 - 6 weeks in bottles/keg
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Se La Saison
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 65.98 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 12.22 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.89 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 3.23 %
0.15 lb Caramunich Malt (56.0 SRM) Grain 1.47 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.2 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 7.0 IBU
0.25 oz Goldings, East Kent [5.00 %] (30 min) Hops 3.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 2.0 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.25 lb Turbinado (10.0 SRM) Sugar 12.22 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.98 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.23 qt of water at 161.4 F 150.0 F (I Actually mashed around 146-147)
10 min Mash Out Add 7.18 qt of water at 200.2 F 168.0 F
Notes:
------
Seasonal Yeast Strain... let fermentation hit 85+ on the second day, then bring back down to 70 over the next day or two. I mashed this one reallllly low, around 146F. Now that I think about it, I believe the FG was around 1.010-11
-------------------------------------------------------------------------------------
Recipe: Se La Saison
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Saison
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.061 SG
Estimated Color: 8.7 SRM
Estimated IBU: 28.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 65.98 %
1.25 lb Munich Malt - 10L (10.0 SRM) Grain 12.22 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 4.89 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 3.23 %
0.15 lb Caramunich Malt (56.0 SRM) Grain 1.47 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 16.2 IBU
0.50 oz Styrian Goldings [5.40 %] (30 min) Hops 7.0 IBU
0.25 oz Goldings, East Kent [5.00 %] (30 min) Hops 3.3 IBU
0.25 oz Hallertauer [4.80 %] (15 min) Hops 2.0 IBU
0.25 oz Black Peppercorn (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
0.50 oz Orange Peel, Sweet (Boil 5.0 min) Misc
1.25 lb Turbinado (10.0 SRM) Sugar 12.22 %
1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 8.98 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 11.23 qt of water at 161.4 F 150.0 F (I Actually mashed around 146-147)
10 min Mash Out Add 7.18 qt of water at 200.2 F 168.0 F
Notes:
------
Seasonal Yeast Strain... let fermentation hit 85+ on the second day, then bring back down to 70 over the next day or two. I mashed this one reallllly low, around 146F. Now that I think about it, I believe the FG was around 1.010-11
-------------------------------------------------------------------------------------