Saison Automne 2004

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 32.00      
Anticipated OG: 1.081 Plato: 19.46
Anticipated SRM: 14.9        
Anticipated IBU: 31.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
85.9 27.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
2.3 0.75 lbs.  Crystal 75L Great Britian 1.034 75
3.1 1.00 lbs.  Biscuit Malt Belgium 1.035 24
2.3 0.75 lbs.  Wheat Malt Germany 1.039 2
6.3 2.00 lbs.  Candi Sugar (amber) Generic 1.046 75

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
3.25 oz.  Styrian Goldings Pellet 4.60 29.0 60 min
1.00 oz.  Czech Saaz Pellet 3.00 2.0 20 min


Yeast
White Labs WLP565 Belgian Saison I


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 30.00   
Water Qts: 36.00 Before Additional Infusions
Water Gal: 9.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 11.40 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software