I'm an all-grainer doing an extract fot the first time. Want to do a quick brew and reuse the yeast for a triple. Here is my recipe and procedures. How's it look?
Recipe: Belgian Saison Extract
Batch Size: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 5.4 SRM
Estimated IBU: 26.1 IBU
Boil Time: 60 Minutes
4 lbs DME Golden Light (Briess) 48.48 %
2 lbs LME Wheat Bavarian (Briess) 24.24 %
8.0 oz Oats, Flaked 6.06 %
8.0 oz Vienna Malt (Weyermann) 6.06 %
4.0 oz Carared (Weyermann) 3.03 %
1 lbs Candi Sugar Rocks, Clear 12.12 %
0.50 oz Willamette [6.40 %] (60 min) (FWH) 12.0 IBU
0.50 oz Willamette [6.40 %] (60 min) 12.0 IBU
0.50 oz Crystal [3.20 %] (15 min) 1.6 IBU
0.25 oz Crystal [3.20 %] (2 min) 0.5 IBU
0.50 oz Orange Peel, Sweet (Boil 5.0 min)
1.00 oz Ginger, Candied (Boil 15.0 min)
1.00 oz Ginger, Candied (Secondary 3.0 days)
0.50 tsp Lactic Acid
1.00 gm Gypsum
1 Pkgs Belgian Ale (Wyeast Labs #1214)
Notes:
1. Steep grains in 1/2 gal 154 °F water for 30 min.
2. Remove grains. Add FWH hops and 2.5 gallons water. Bring to boil.
3. Remove from heat. Add extract.
4. Bring back to boil. Add 60 min hops.
5. Add 15 min hops, sugar and spices.
6. Add 5 min spices.
7. Add 2 min hops
8. Add 1 gallon cold water and start wort chiller.
9. Drain into carboy and top off with bottled water to 5-gallons.
10. Ferment @ 73F. Raise 1F per day until 80F.
11. Add spices and ferment 3 more days or until done.
Recipe: Belgian Saison Extract
Batch Size: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 5.4 SRM
Estimated IBU: 26.1 IBU
Boil Time: 60 Minutes
4 lbs DME Golden Light (Briess) 48.48 %
2 lbs LME Wheat Bavarian (Briess) 24.24 %
8.0 oz Oats, Flaked 6.06 %
8.0 oz Vienna Malt (Weyermann) 6.06 %
4.0 oz Carared (Weyermann) 3.03 %
1 lbs Candi Sugar Rocks, Clear 12.12 %
0.50 oz Willamette [6.40 %] (60 min) (FWH) 12.0 IBU
0.50 oz Willamette [6.40 %] (60 min) 12.0 IBU
0.50 oz Crystal [3.20 %] (15 min) 1.6 IBU
0.25 oz Crystal [3.20 %] (2 min) 0.5 IBU
0.50 oz Orange Peel, Sweet (Boil 5.0 min)
1.00 oz Ginger, Candied (Boil 15.0 min)
1.00 oz Ginger, Candied (Secondary 3.0 days)
0.50 tsp Lactic Acid
1.00 gm Gypsum
1 Pkgs Belgian Ale (Wyeast Labs #1214)
Notes:
1. Steep grains in 1/2 gal 154 °F water for 30 min.
2. Remove grains. Add FWH hops and 2.5 gallons water. Bring to boil.
3. Remove from heat. Add extract.
4. Bring back to boil. Add 60 min hops.
5. Add 15 min hops, sugar and spices.
6. Add 5 min spices.
7. Add 2 min hops
8. Add 1 gallon cold water and start wort chiller.
9. Drain into carboy and top off with bottled water to 5-gallons.
10. Ferment @ 73F. Raise 1F per day until 80F.
11. Add spices and ferment 3 more days or until done.