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Recipe Information edit

Details

Name: PmKaLe Brewer: jimoui Brew Date: 10/15/2013
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 6 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Saison Category: Belgian and French Ale - 16C Type: Ale

Notes

Fermentables add

Variety Amount Color Potential SG Grist%  
Belgian Pilsner 2-Row5 lbs.2 °L1.0361.02742%
Briess Traditional Dark DME3 lbs.30 °L1.0431.02625%
Rye Malt2 lbs.4 °L1.031.00917%
Belgian Candi Syrup, Dark1 lbs.80 °L1.0321.0068%
Vienna Malt1 lbs.4 °L1.0361.0058%
Briess Midnight Wheat0 oz.550 °L1.0361.0000%
Belgian Biscuit Malt0 oz.23 °L1.0361.0000%
Total 12 lbs.
18 SRM
  1.074    

Hops add

Hops Amount AA% Use Time Type IBU  
Styrian Goldings (Slovenia)0.5 oz.5Dry Hop5 day(s)Pellet0
Northern Brewer (Germany)0.5 oz.9Boil75 min.Pellet20
Northern Brewer (Germany)0.5 oz.9Boil60 min.Pellet18
Saaz (Czech)1 oz.4.5Boil30 min.Pellet14
Styrian Goldings (Slovenia)0.5 oz.5Boil10 min.Whole4
Total 3.00 oz.         56  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Belgian Saison 372478Low70 °F80 °F

Miscs Add

Misc Type Amount Use Time  
3711 French saisonSpice2 oz.Boil0 min.

Mash Information edit

Details

Name: PmKaLe Brewer: jimoui Brew Date: 10/15/2013
  Boil Volume: 6 gal. Units: standard Thermal Loss: 3°F
  Mash Efficiency: 75% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F4.50 gal.168.6 °F1.50
Total   1 hour   4.50 gal. (runoff: 2.70 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge170.0 °F3.30 gal.
Total   3.30 gal.  

Type

partial mash

OG

1.074
style
1.048 - 1.065

FG

1.016
style
1.002 - 1.012

Color

18 SRM
style
5 - 14

IBU

56
style
20 - 35

ABV

7.6%
style
5 - 7

Cal.

245
per 12oz.