Saison
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.002 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 7.25 US gals | Wort Volume After Boil: | 6.00 US gals |
| Volume Transferred: | 5.50 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.50 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.046 SG | Expected OG: | 1.063 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 76.5 % |
| Expected ABV: | 6.5 % | Expected ABW: | 5.1 % |
| Expected IBU (using Rager): | 28.4 IBU | Expected Color (using Morey): | 4.1 SRM |
| BU:GU ratio: | 0.45 | Approx Color: | |
| Mash Efficiency: | 75.0 % | ||
| Boil Duration: | 75.0 mins | ||
| Fermentation Temperature: | 80 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 10lb 0oz | 78.4 % | 2.7 | In Mash/Steeped |
| German Vienna Malt | 1lb 0oz | 7.8 % | 0.6 | In Mash/Steeped |
| US White Wheat Malt | 12.00 oz | 5.9 % | 0.3 | In Mash/Steeped |
| Sugar - Turbinado | 8.00 oz | 3.9 % | 0.8 | End Of Boil |
| Sugar - White Sugar/Sucrose | 8.00 oz | 3.9 % | 0.0 | End Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Warrior | 15.4 % | 0.40 oz | 26.1 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.0 % | 1.00 oz | 2.4 | Loose Pellet Hops | 5 Min From End |
| Czech Saaz | 3.0 % | 0.20 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 1.00 oz | In Boil |
| Black Pepper | 0.13 oz | In Boil |
| Coriander Seed | 0.13 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 15 | Total Magnesium (ppm): | 5 |
| Total Sodium (ppm): | 14 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 9 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (64C/147F) |
| Step Type | Temperature | Duration |
| Rest at | 147 degF | 60 |
| Recipe Notes |
|
Recipe from Jamil Zainasheff with my tweaks. MASHING 120¡F for 10mins. 147¡F for 65 mins, longer if necessary BOILING 0.25 tsp Black Pepper @ 5 mins 0.25 tsp Coriander @ 5 mins FERMENTATION NOTES 72¡F for 24 hrs, 80¡F for 4 days, 82¡F for 1 day. |