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Old 07-12-2009, 06:55 PM   #1
TerapinChef
 
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Nov 2007
St. Clair Shores, MI, Michigan
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Recipe Type: All Grain   
Yeast: Wyeast 3724   
Yeast Starter: Of Course   
Batch Size (Gallons): 5.25   
Original Gravity: 1.057   
Final Gravity: 1.012   
IBU: 27.3 IBU   
Boiling Time (Minutes): 90   
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.
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Old 07-12-2009, 09:47 PM   #2
TerapinChef
 
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Nov 2007
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9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 8.33 %
12.0 oz Munich Malt - 10L (10.0 SRM) Grain 6.25 %
4.0 oz Acidulated (Weyermann) (1.8 SRM) Grain 2.08 %
1# Table Sugar, dissolved in 1 Pint water and added at high krausen.
Here's the original version. Above is the modified 2nd batch, although the modifications were made before I even tasted this one. I intend this summer to be a lesson in Saison. Hop and mash schedule are the same.
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