BrewBlog: Saison IV
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
11.50 pounds 57.5% of grist
4.50 pounds 22.5% of grist
1.00 pounds 5% of grist
2.00 pounds 10% of grist
1.00 pounds 5% of grist
20.00 pounds 100% of grist
Adjuncts
1.00 pounds Belgian Soft Candi Sugar (Blond)  
Reference
Hops
2.00 ounces 7.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil
15.6 AAUs
1.00 ounces 3.7% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
3.7 AAUs
1.00 ounces 4.8% Pellets @ 10 minutes
Type: Bittering and Aroma
Use: Boil
4.8 AAUs
0.75 ounces 3.7% Pellets @ 0 minutes
Type: Aroma
Use: Boil
2.8 AAUs
0.75 ounces 4.8% Pellets @ 0 minutes
Type: Aroma
Use: Boil
3.6 AAUs
5.50 ounces Total Hop Weight 30.5 AAUs
Reference
Yeast
Wyeast 3711 French Saison — Liquid — 1500 Ml Starter
Procedure

20 min rest @ 128

70 min rest 151

Batch Sparge

Fermentation
Primary: 28 days @ 69° F
Secondary: 10 days @ 68° F
Tasting Reviews
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Dan's Brew Status