Saison Pepper and Orange

Recipe

Style: Saison
 TYPE: All Grain

Recipe Specifications
 — — — — — — — — –
 Boil Size: 32.0 l
 Post Boil Volume: 27.08 l
 Batch Size (fermenter): 24.50 l
 Bottling Volume: 23.50 l (est)
 Estimated OG: 1.060 SG
 Estimated Color: 7.0 SRM
 Estimated IBU: 22.8 IBUs
 Brewhouse Efficiency: 72.00 %
 Est Mash Efficiency: 78.0 %
 Boil Time: 60 Minutes

Ingredients:
 — — — — 
 1.32 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 –
 6.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 93.2 %
 0.40 kg Wheat Malt, Ger (2.0 SRM) Grain 3 6.2 %
 0.03 kg Carafa II (412.0 SRM) Grain 4 0.5 %
 0.01 kg Chocolate Malt (450.0 SRM) Grain 5 0.2 %
 30.00 g Northern Brewer [8.50 %] — Boil 60.0 min Hop 6 22.8 IBUs
 1.00 tsp Protofloc (Boil 15.0 mins) Fining 7 –
 1.00 Items Wort Chiller (Boil 15.0 mins) Other 8 –
 15.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 9 –
 0.50 tsp Chinese White Pepper (Boil 5.0 mins) Spice 10 –
 1.0 pkg French Saison (Wyeast Labs #3711) [50.28 Yeast 11 –
 Mash Schedule: Single Infusion, Light Body, No Mash Out
 Total Grain Weight: 6.44 kg
 — — — — — — — — — -
 Name Description Step Temperature Step Time
 64.0 C for 60 min

Sparge: Fly sparge with 22.43 l water at 75.6 C
 Notes:
 — — 
 May have been a little short on the Orange peel, should have been more like 45g.

Created with BeerSmith 2 — http://www.beersmith.com

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