Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
15 g |
Magnum15 g Magnum Hops |
|
Pellet |
15 |
Boil
|
60 min |
22.2 |
17.6% |
35 g |
Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops |
|
Pellet |
4.3 |
Boil
|
10 min |
5.38 |
41.2% |
35 g |
Tettnanger35 g Tettnanger Hops |
|
Pellet |
3.1 |
Boil
|
10 min |
3.88 |
41.2% |
85 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
18 L |
|
Temperature |
65 °C |
65 °C |
60 min |
|
mash out |
Temperature |
65 °C |
75 °C |
10 min |
16 L |
sparge |
Fly Sparge |
75 °C |
75 °C |
10 min |
Starting Mash Thickness:
3.45 L/kg
|
Target Water Profile
Light colored and hoppy
Notes
If you don't have water salts, recipe will still be OK without the water additions.
The Mangrove Jacks French Saison gives a nice peppery spice character and attenuates well, Danstar Belle Saison also works fine, or use a liquid saison year (pick your own).
Suggest start fermentation at around 21C for a couple of days, then increase a couple of degrees per day up to say 28 or 30C.
Saison yeats reputedly perform better (don't stall) if you lit the pressure in the fementer - eg try covering top of fermenter with alfoil until fully attenuated, and then seal fermenter to finish conditioning. Typically might be active for a week, then condition for a 2nd week before packaging. Keg or bottle, style guide recommends up to 3.5 volumes of carb, but if bottling 2 coopers carb tabs per 750 bottle is fine.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2024-05-13 03:33 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Back To Top