Summer Blackberry Saison - Saison |
RECIPE INFO |
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by kdanc341
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 67%
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OG: 1.051 |
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FG: 1.011 |
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ABV: 5.24%
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Bitterness: 25.89 (tinseth)
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IBU/OG: 0.51 |
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Color: 5.6° SRM
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Calories: 5.24 per 330ml
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Simple summer drinking saison ale, with a blackberry twist. The rye leans into the tannins from the blackberry making it a great late summer sipper. |
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FERMENTABLES |
| 9.5% |
0 |
Rye - US |
37 |
3 |
Mash |
| 9.5% |
0 |
Biscuit Malt - BE |
36 |
23 |
Mash |
| 81% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
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HOPS |
| 0 |
Mosaic |
Pellet |
Boil |
2 Minutes |
12.7 |
2.34 |
| 0 |
Mosaic |
Pellet |
Boil |
15 Minutes |
12.7 |
13.74 |
| 0 |
Tettnang |
Pellet |
Boil |
60 Minutes |
4.5 |
9.81 |
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YEAST |
| Wyeast Belgian Saison 3724 |
78% |
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OTHER INGREDIENTS |
| 16 |
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Blackberries |
0 minutes |
Boil |
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INSTRUCTIONS |
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Mash at 67C for 1 hour. Boil for 60 minutes with pureed blackberries added at flame out, make sure to strain the puree through a strainer to prevent seeds from getting into the wort. Ferment at 18C for 5 days, when the wort nears FG increase temp by 0.5C degrees each day till 20C is hit then wait for FG to be reached.
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