AG#64 – Bastogne Saison


Recipe Specifications
————————–
Boil Size: 27.90 l
Post Boil Volume: 23.40 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.055 SG
Estimated Color: 19.0 EBC
Estimated IBU: 25.6 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 71.1 %
Boil Time: 90 Minutes

Ingredients:
————
Amt Name Type # %/IBU
4.444 kg Bohemian Pilsner Malt, Weyermann (4.0 EB Grain 1 79.7 %
0.444 kg Munich Malt (17.7 EBC) Grain 2 8.0 %
0.222 kg Biscuit Malt (45.3 EBC) Grain 3 4.0 %
0.222 kg Caramel/Crystal Malt – 60L (118.2 EBC) Grain 4 4.0 %
0.222 kg Wheat Malt, Ger (3.9 EBC) Grain 5 4.0 %
0.020 kg Chocolate Malt (886.5 EBC) Grain 6 0.4 %
27 g East Kent Goldings [5.70 %] – Boil 60.0 Hop 7 22.5 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 –
30 g Saaz [3.60 %] – Boil 10.0 min Hop 9 3.2 IBUs
1.0 pkg Belgian Saison I Ale (White Labs #WLP565 Yeast 10 –
1.0 pkg Belgian Saison II Yeast (White Labs #WLP Yeast 11 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.575 kg
—————————-
Name Description Step Temperat Step Time
Mash In Add 15.61 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.37l) of 77.0 C water

08/10/2016 – Racked to the corny keg which was innoculated with brett bruxellensis. Got a full corny, which is about 17 litres.

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