lauterday@gmail.com
The Lord's Favorite Homebrew Club

Welcome Back Carter Saison.

Brian McKray

Project Description

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 22.8 IBUs 3.7 SRM 1.058 1.013 6.0 %

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 %
Pale Malt (2 Row) US 11.25 lbs 91.84
Oats, Flaked 10 oz 5.1
Acidulated (Weyermann) 6 oz 3.06

Hops

Name Amount Time Use Form Alpha %
Sterling 0.85 oz 60 min Boil Pellet 6.1
Mt. Hood 0.5 oz 10 min Boil Pellet 6.1
El Dorado 0.5 oz 0 min Aroma Pellet 15.7
Mt. Hood 0.5 oz 0 min Aroma Pellet 6

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 2.20 g 15 min Boil Other
Chamomile 1.50 oz 0 min Boil Herb

Yeast

Name Lab Attenuation Temperature
Belgian Saison I Ale (WLP565) White Labs 70% 68°F - 75°F

Mash

Step Temperature Time
Mash In 147°F 60 min

Fermentation

Step Time Temperature
Primary 7 days 68°F
Aging 7 days 40°F

Notes

Acidification
+4.8ml to Mash Water
+2.6ml to Sparge Water

Project Details

  • Client Brian McKray
  • Date January 4, 2016
  • Tags Member Recipe
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