Pre Big Brew Mini Brew Saison Dupont
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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19-D Belgian & French Ale, Saison
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Min OG:
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1.055
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Max OG:
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1.080
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|
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Min IBU:
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20
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Max IBU:
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45
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Min Clr:
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6
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Max Clr:
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12
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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23.00
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|
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Anticipated OG:
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1.064
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Plato:
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15.71
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Anticipated SRM:
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3.1
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Anticipated IBU:
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25.0
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Brewhouse Efficiency:
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85
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%
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|
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Wort Boil Time:
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90
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Minutes
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|
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%
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Amount
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Name
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Origin
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Potential
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SRM
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78.3
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18.00 lbs.
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Pilsener
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Germany
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1.038
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2
|
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8.7
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2.00 lbs.
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Wheat Malt
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Belgium
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1.038
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2
|
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4.3
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1.00 lbs.
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Vienna Malt
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Germany
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1.037
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3
|
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8.7
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2.00 lbs.
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Cane Sugar
|
|
1.047
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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|
2.75 oz.
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Styrian Goldings
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Pellet
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4.40
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23.2
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60 min
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0.33 oz.
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Goldings - E.K.
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Pellet
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6.20
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1.0
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15 min
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0.40 oz.
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Goldings - E.K.
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Pellet
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6.20
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0.8
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4 min
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Amount
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Name
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Type
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Time
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0.70 Oz
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Sweet Orange Peel
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Spice
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15 Min.(boil)
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3.60 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP565 Belgian Saison I
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Mash Name:
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|
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Total Grain Lbs:
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21.00
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Total Water Qts:
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23.00
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Before Additional Infusions
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Total Water Gal:
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5.75
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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|
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Grain Temp:
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80.00 F
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Step Name
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Step
Time
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Rest
Time
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Start
Temp
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Stop
Temp
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Heat
Type
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Infuse
Temp
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Infuse
Amount
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Infuse
Ratio
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Dough In
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0
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75
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150
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150
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Infuse
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162
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23.00
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1.10
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Mash Out
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0
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15
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170
|
170
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Infuse
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210
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13.60
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1.74
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Total Water Qts:
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36.60
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After Additional Infusions
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|
Total Water Gal:
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9.15
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After Additional Infusions
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Total Mash Volume Gal:
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10.83
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After Additional Infusions
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All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
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Saison Dupont from Clone Brews.
White Labs Belgian Saison I. Fermented @ 74 degrees
Did not have any bitter used sweet orange peel
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Generated with ProMash Brewing Software |