Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 60 min | 28.4 IBUs | 6.3 SRM | 1.071 | 1.007 | 8.4 % |
| Actuals | 1.074 | 1.01 | 8.5 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Saison | 25 B | 1.048 - 1.065 | 1.002 - 1.008 | 20 - 35 | 5 - 22 | 2.8 - 3.5 | 3.5 - 9.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Brewers Malt 2-Row (Briess) | 8 lbs | 59.26 |
| Munich 10L (Briess) | 2 lbs | 14.81 |
| Rye Malt (Briess) | 1 lbs | 7.41 |
| Rye, Flaked (Briess) | 8 oz | 3.7 |
| Honey | 2 lbs | 14.81 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Sorachi Ace | 0.25 oz | 60 min | Boil | Pellet | 13 |
| Sorachi Ace | 0.75 oz | 10 min | Boil | Pellet | 13 |
| Citra | 1 oz | 1 min | Boil | Pellet | 12 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 Items | 15 min | Boil | Fining |
| Pepper Corn | 2.00 g | 1 min | Boil | Spice |
| Cucumber | 3.50 lb | 0 min | Secondary | Herb |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Saison (3724) | Wyeast Labs | 78% | 70°F - 95°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 150°F | 75 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 2 days | 88°F |
| Secondary | 11 days | 86°F |
| Aging | 15 days | 77°F |
Download
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