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Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5.5 gal | 90 min | 26.1 IBUs | 19.6 SRM | 1.070 | 1.018 | 6.8 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Saison | 16 C | 1.048 - 1.065 | 1.002 - 1.012 | 20 - 35 | 5 - 14 | 2.3 - 2.9 | 5 - 7 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner (2 Row) Bel | 8.336 lbs | 55.51 |
| Vienna Malt | 4.584 lbs | 30.53 |
| Caramunich Malt | 13.48 oz | 5.61 |
| Munich Malt | 13.34 oz | 5.55 |
| Carafa II | 6.74 oz | 2.81 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Styrian Goldings | 1.23 oz | 60 min | Boil | Pellet | 5.4 |
| Saaz | 1.23 oz | 15 min | Boil | Leaf | 3.8 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| French Saison (3711) | Wyeast Labs | 80% | 65°F - 77°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Protein Rest | 131°F | 15 min |
| Saccharification | 145°F | 60 min |
| Mash Out | 158°F | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 4 days | 67°F |
| Secondary | 10 days | 67°F |
| Aging | 30 days | 65°F |
Download
| Download this recipe's BeerXML file |
