Saison Recipe - Saison Dry Hopped
Saison
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Saison Dry Hopped
by DaveRussell on 2/5/2024
Recipe Type: All Grain
Batch Size: 17 Liter(s)
Boil Size: 22 Liter(s)
Boil Time: 60 min
Efficiency: 68%
Brew No.49
Rate: 5/10
ABV: 7.3%
Yeast: Lallemand Belle Saison
Attenuation: 86–94%
My attenuation: 90%
Yeast aroma: Citrus, pepper
IBU: 74
Ferment: 20–35ºC
Recipe: OG: 1040 FG: 1005 ABV: 4.6%
Achieved: OG: 1062 FG: 1006 ABV: 7.3%
Notes:
– Hallertau Magnum bittering. Hallertauer Blanc aroma.
– Added 10g orange peel my addition. Should have used just 5g slightly overdid flavour.
– Took 2 week to ferment out.
– Well carbonated.
Do again: No. No Pilsner malt. Too hoppy. The ABV was way too strong. But no.
This recipe was cloned from English ESB .
88% - Maris Otter Pale - UK
name
Lallemand Belle Saison
No mash steps in this recipe
ChemSan Sanitiser 80ML – 40Lt
Water to Mash kettle – 18Lt
Water to Sparge Kettle – 17Lt
Both – Camden tablet – 1/4
Both – Lactic Acid – Mash 9ml: Sparge 8.5ml
Mash – CCF & CS – 1.4g of each
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60mins – Hallertau Magnum 15g
15mins – Crushed Coriander 25g. Crushed Pepper 10g. Proflack
Flame out – Hallertauer Blanc. 50g. Steep for 30mins
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Dry Hop – Hallertauer Blanc 50g
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Tasting Notes (0 )
There aren't any tasting notes logged yet
17.00
Gallons
Liters
Batch Size
22.00
Gallons
Liters
Boil Size
60
min
Boil Time
1.000
OG
1.000
FG
15.8 IBU (brewgr)
Bitterness
1.00
BG:GU
0.0 ° SRM
Color
68%
Efficiency
0 % ABV
Alcohol
0 per 12oz
Calories
Clone This Recipe
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