Saison 2002

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 28.75      
Anticipated OG: 1.070 Plato: 17.06
Anticipated SRM: 4.2        
Anticipated IBU: 35.8      
Brewhouse Efficiency: 68  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
66.1 19.00 lbs.  Pilsener Belgium 1.037 2
21.7 6.25 lbs.  Wheat Malt Belgium 1.038 2
7.0 2.00 lbs.  Candy Sugar    1.047 0
3.5 1.00 lbs.  Vienna Malt Germany 1.037 3
1.7 0.50 lbs.  Acidulated Malt Germany 1.038 2

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.25 oz.  Styrian Goldings Plug 5.20 31.9 60 min
4.25 oz.  Czech Saaz Plug 2.90 3.9 5 min


Yeast
White Labs WLP565 Belgian Saison I


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 26.75   
Water Qts: 32.10 Before Additional Infusions
Water Gal: 8.02 Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 120 20 Min
Intermediate Rest: 0 0 Min
Saccharification Rest: 150 60 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 10.16 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
orange peel, coriander, pepper




Generated with ProMash Brewing Software