Rui
Member
Hello brew mates from a sunny Portugal, i brew my batch for the National Portuguese homebrew compettion, i will brew a dark saison, and i would love to hear your opinions about the recipe. its one of my favorite styles of beer, i will use up the high temperatures of this time of the year, to let the yeast release all her funkyness :fro:
here's the recipe:
Dark saison
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.185
Total Hops (g): 50.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 7.89 %
Colour (SRM): 23.6 (EBC): 46.4
Bitterness (IBU): 27.7 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 75
Grain Bill
----------------
4.000 kg Pilsner (77.15%)
0.500 kg Wheat Malt (9.64%)
0.300 kg Candi Sugar, Dark (5.79%)
0.200 kg Munich I (3.86%)
0.100 kg Flaked Barley (1.93%)
0.085 kg Crystal 60 (1.64%)
Hop Bill
----------------
35.0 g Styrian Golding Pellet (4.4% Alpha) @ 75 Minutes (Boil) (2.1 g/L)
15.0 g Styrian Golding Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 27°C with WLP566 - Belgian Saison II
i also have some packets of dry yeast, french saison from MJ, to help to atenuate well the beer untill FG of 1005/1006.
I m thinking to brew this at saturday, after a break of a month and half.... i m ansious already.....
cheers
here's the recipe:
Dark saison
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.185
Total Hops (g): 50.00
Original Gravity (OG): 1.065 (°P): 15.9
Final Gravity (FG): 1.005 (°P): 1.3
Alcohol by Volume (ABV): 7.89 %
Colour (SRM): 23.6 (EBC): 46.4
Bitterness (IBU): 27.7 (Average)
Brewhouse Efficiency (%): 67
Boil Time (Minutes): 75
Grain Bill
----------------
4.000 kg Pilsner (77.15%)
0.500 kg Wheat Malt (9.64%)
0.300 kg Candi Sugar, Dark (5.79%)
0.200 kg Munich I (3.86%)
0.100 kg Flaked Barley (1.93%)
0.085 kg Crystal 60 (1.64%)
Hop Bill
----------------
35.0 g Styrian Golding Pellet (4.4% Alpha) @ 75 Minutes (Boil) (2.1 g/L)
15.0 g Styrian Golding Pellet (4.4% Alpha) @ 15 Minutes (Boil) (0.9 g/L)
Misc Bill
----------------
Single step Infusion at 65°C for 90 Minutes.
Fermented at 27°C with WLP566 - Belgian Saison II
i also have some packets of dry yeast, french saison from MJ, to help to atenuate well the beer untill FG of 1005/1006.
I m thinking to brew this at saturday, after a break of a month and half.... i m ansious already.....
cheers
