Brett Saison

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
38 L 60 min 20.6 IBUs 12.9 SRM 1.050 SG 1.011 SG 5.0 %

Fermentables

Name Amount %
2-Row 8 kg 91.95
Caramel/Crystal Malt - 40L 0.5 kg 5.75
Carafa II 0.2 kg 2.3

Hops

Name Amount Time Use Form Alpha %
Ahtanum 59 g 60 min Boil Pellet 5.2
Ahtanum 23 g 5 min Boil Pellet 5.2
Ahtanum 17 g 0 min Boil Pellet 6

Yeast

Name Lab Attenuation Temperature
Nottingham (-) Danstar 75% 13.89°C - 21.11°C

Mash

Step Temperature Time
Mash In 66.67°C 60 min

Notes

1/2 With Nottingham, 1/2 with Brett WL5051 / Yeastbay Wallonian Farmhouse cake from Wildrose wort challange.

Rehydrated dry yeast.

1.003 - Sasion 06/12
1.009 - Bitter 06/13