Recipe: Lil Opal Clone TYPE: All Grain
Style: Saison
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.6 SRM SRM RANGE: 5.0-14.0 SRM
IBU: 15.3 IBUs IBU RANGE: 20.0-35.0 IBUs
OG: 1.048 SG OG RANGE: 1.048-1.065 SG
FG: 1.016 SG FG RANGE: 1.002-1.012 SG
BU:GU: 0.319 Calories: 475.1 kcal/l Est ABV: 4.3 %
EE%: 72.00 % Batch: 37.85 l Boil: 44.29 l BT: 70 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
53.00 l Santa Clara, CA Water 1 -
4.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
Amt Name Type # %/IBU
1 lbs Rice Hulls (0.0 SRM) Adjunct 4 5.2 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 5 41.7 %
4 lbs 6.4 oz Wheat, Torrified (1.7 SRM) Grain 7 22.9 %
4 lbs 6.4 oz Wheat Malt, Ger (2.0 SRM) Grain 6 22.9 %
1 lbs Acid Malt (3.0 SRM) Grain 8 5.2 %
6.4 oz Cara-Pils/Dextrine (2.0 SRM) Grain 9 2.1 %
Total Grain Weight: 19 lbs 3.2 oz Total Hops: 1.50 oz oz.
---MASH PROCESS------MASH PH:5.10 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Protein Rest Add 53 l of water 55.0 C 20 min
Saccharification1 63.0 C 30 min
Saccharification2 69.0 C 15 min
Mash Out 76.0 C 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22.2 C/22.2 C
Remove grains, and prepare to boil wort
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.042 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
1.00 oz Mt. Hood [5.50 %] - Boil 60.0 min Hop 10 11.1 IBUs
0.50 oz Mt. Hood [5.50 %] - Boil 30.0 min Hop 11 4.3 IBUs
---FERM PROCESS-----------------------------
Primary Start: 1/26/2012 - 14.00 Days at 19.4 C
Secondary Start: 2/9/2012 - 10.00 Days at 18.3 C
Style Carb Range: 2.30-2.90 Vols
Bottling Date: 2/9/2012 with 2.3 Volumes CO2:
---NOTES------------------------------------
Oxygenate w/ bottled O2
2oz French Oak cubes soaked in white wine into primary
WL Saison I yeast in .9L starter (stirplate)