Sanguis Lunae - Saison |
RECIPE INFO |
|
by ehodet
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 75%
|
|
OG: 1.055 |
|
FG: 1.011 |
|
ABV: 5.76%
|
|
|
Bitterness: 34.95 (tinseth)
|
|
IBU/OG: 0.64 |
|
Color: 11.9° SRM
|
|
Calories: 5.76 per 330ml
|
|
|
|
Wheat Saison with Carrot, Black Peppercorn & Beet |
|
|
FERMENTABLES |
| 40.5% |
0 |
Wheat - US |
39 |
1 |
Mash |
| 46.8% |
0 |
Pilsner - US |
34 |
1 |
Mash |
| 11.5% |
0 |
Munich - 60L - US |
33 |
60 |
Mash |
| 1.2% |
0 |
Special B - BE |
30 |
180 |
Mash |
|
HOPS |
| 0 |
Nugget |
Pellet |
Boil |
60 Minutes |
13.3 |
27.5 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
15 Minutes |
5.5 |
7.45 |
|
YEAST |
| Wyeast French Saison 3711 |
81% |
|
OTHER INGREDIENTS |
| 2 |
|
Carrots |
0 minutes |
Boil |
| 14 |
|
Beets |
0 minutes |
Boil |
| 1 |
tbsp |
Peppercorns |
0 minutes |
Boil |
|
INSTRUCTIONS |
|
Mash in with 4 gallons (15 l) water to hit 147°F (64°C). Sparge with 7½ gallons (28.4 l) water at 168°F (75°C).
90 minutes with 15-minute whirlpool at flameout, add peppercorns at 10 minutes
Start at 68°F (20°C) and allow to rise naturally to 85°F (29°C) and above until fermentation is complete. Add the roasted carrots and shredded beets and condition for another two weeks.
Prime with 4.5oz beet sugar
|