Witbier Recipe - Saison hybrid session

Recipe Info

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Saison hybrid session

by on
All Grain
22.7 Liter(s)
24.5 Liter(s)
60 min
75%
Comments  Brew Sessions (0)
High carbonation. Wheat for head. Oats for mouth-feel. Pitch at 17*C ferment at 19-20*C to suppress saison character a bit to make it more session-able. Very low IBU but medium late hops for a fruity hop character - first wort the bittering hops to soften the bittering.

Fermentables

% kg fermentable ppg   L   usage  
49% 2.15 Lager Malt - UK 38
Mash
14% 0.6 Rolled Oats - US 33
Mash
14% 0.6 Wheat - UK 37
Mash
3% 0.12 Torrified Wheat - US 36
Mash
9% 0.4 Flaked Wheat - US 35
Mash
11% 0.48 Vienna - UK 35
Mash
1% 0.04 Acidulated Malt - DE 27
Mash
4.39 kg

Hops

g variety type usage time AA   IBU  
5 Topaz Pellet First Wort 60 minutes 16.4 9.7
8 Citra Pellet Boil 10 minutes 13.4 4.6
8 Nelson Sauvin Pellet Boil 10 minutes 9.7 3.3
12 Citra Pellet Flame Out 0 minutes 13.4 0.0
12 Nelson Sauvin Pellet Flame Out 0 minutes 9.7 0.0
45 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast French Saison 3711 82%
White Labs Bastogne Belgian Ale WLP510 79%
 

Other Stuff

amount unit name usage
0.012 kg Coriander Flame Out
0.03 kg Lemon zested Flame Out
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Saison hybrid session
Witbier
22.70 Gallons Liters
24.50 Gallons Liters  @  60  min
1.044
1.009
3.6° SRM
75%
17.6 IBU (tinseth)
0.40
4.6% ABV
144 per 12oz
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