Saison Recipe - Saison Dry Hopped
Saison
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Saison Dry Hopped
by DaveRussell on 2/5/2024
All Grain
17 Liter(s)
22 Liter(s)
60 min
68%
Brew No.49
Rate: 6/10
ABV: 7.3%
Yeast: Lallemand Belle Saison
Attenuation: 86–94%
My attenuation: 90%
Yeast aroma: Citrus, pepper
IBU: 28
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: Nah.
This recipe was cloned from English ESB.
88% - Maris Otter Pale - UK
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
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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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