Saisons In The Abyss

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Description

This is a Community Recipe created by paulmidson

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included. )


Ingredients Included

Dingemans Pilsen Malt (3800 grams)
Crisp Pale Wheat Malt (500 grams)
Crisp Munich Malt (130 grams)
Crisp Caramalt (110 grams)
Challenger Pellets (20 grams)
East Kent Goldings ( GOLDINGS ) Pellets (30 grams)
Wyeast 3711 French Saison.  (1 packs)


Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 21L
Original Gravity: 1.048
Final Gravity: 1.007
ABV %: 5.3
IBU: 24.8

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

20g Challenger for 60 mins
30g East Kent Goldings for 15 mins

Secondary additions and timing:

N/A

Yeast: 1 pkg Wyeast 3711 French Saison
Fermentation temperature/steps: 21C for 10 days; 4C for 4 days

Comments:

Additional information

Weight 4.89 kg

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