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saison du pont clone
| Brewer: | me | Email: | - | |||||
| Beer: | saison du pont clone | Style: | Saison | |||||
| Type: | All grain | Size: | 3.5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.056 | FG: | 1.010 | |||||
| Alcohol: | 6.0% v/v (4.7% w/w) | |||||||
| Water: | unfiltered well water | |||||||
| Grain: | 2.58kg Belgian Pilsner 270g Belgian Wheat malt 138g German Vienna |
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| Mash: | 70% efficiency | |||||||
| step mashed. 115° for 15 mins., 122° for 15 mins, 145° for 15 mins, 155° for 10 mins, mash out @ 165 for 15 mins. then sparged |
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| Boil: | 60 minutes | SG 1.049 | 4 gallons | |||||
| 270g Clear Belgian candi sugar | ||||||||
| Boiled wort w/ bittering hops and candi sugar for 45 mins, then added flavor hops and curacao for an additional 15 mins, then added aroma hops and irish moss for 5 mins. removed from heat, removed hop and spice bags and cooled. pitched wort when temp below 80° | ||||||||
| Hops: | 20g Styrian Goldings-pellets (bittering) (3.2% AA, 60 min.) 2g u.s. goldings-leafs (bittering) (5.7% AA, 60 min.) 8.4g U.S. Goldings-leafs (flavor) (5.7% AA, 15 min.) 2.3g Saaz-leafs (aroma) (2.4% AA, 5 min.) |
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| Yeast: | wyeast belgian abbey ale, 1214 | |||||||
| Log: | ferment @ 65-70° for 14 days in primary (or till yeast head settles, then transfer to secondary (USE NO FININGS!) for appx. another 14 days. then bottle. |
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Recipe posted 09/16/13.
