 |
Saison |
5 Gal |
5.39% |
28.47 |
1.05 |
1.009 |
3.59°L |
Extract |
259 |
Beer
0 |
|
|
Title: Battre LÂ’oie Saison |
|
|
| Boil Size: 3.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.072 |
Efficiency: 100 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Extract |
Pitch Rate: N/A |
Primary Temp: 72 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 12/14/2017 03:06 AM |
Notes: https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-extract/
Original Gravity: 1.049 (12.2° P)
Final Gravity: 1.007 (1.8° P)
ABV: 5.6%
IBU: 27
SRM: 3
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.
Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).
Pitch yeast when temperature reaches 62° F (17° C).
Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).
Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO? or bottle condition with 4 oz. (113 g) corn sugar. |
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