#40 Saison

A ProMash Recipe Report



BJCP Style and Style Guidelines
16-C Belgian & French Ale, Saison

Min OG: 1.048 Max OG: 1.080   
Min IBU: 25 Max IBU: 45   
Min Clr: 5 Max Clr: 12  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.50      
Anticipated OG: 1.076 Plato: 18.43
Anticipated SRM: 4.2        
Anticipated IBU: 31.8      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
80.0 10.00 lbs.  Pilsen (2 Row) France 1.039 2
8.0 1.00 lbs.  Wheat Malt America 1.038 2
4.0 0.50 lbs.  Vienna Malt America 1.035 4
8.0 1.00 lbs.  Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Goldings - E.K. Pellet 6.00 26.1 60 min
0.50 oz.  Goldings - E.K. Pellet 6.00 3.5 15 min
0.50 oz.  Goldings - E.K. Pellet 6.00 2.2 2 min


Extras
Amount Name Type Time
0.50 Oz  Bitter Orange Peel Spice 15 Min.(boil)
0.50 Oz  Bitter Orange Peel Spice 2 Min.(boil)


Yeast
WYeast 3711 French Saison


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 11.50   
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software