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:
simon alexander (verified owner) –
I bought this to try an outdoor brew in a half barrel using hot rocks to heat the mash. I added the hops to 2l of wort to boil but the rest was no boil. I recombined them in the fermenter and got a really tasty, earthy brew. From OG it should have been under 5% but it feels like more when drinking it. Heartily recommended.