Saison dHiver 2003

A ProMash Recipe Report



Recipe Specifics
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 32.00      
Anticipated OG: 1.080 Plato: 19.34
Anticipated SRM: 21.4        
Anticipated IBU: 22.0      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 90  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
73.4 23.50 lbs.  Pilsener Belgium 1.037 2
4.7 1.50 lbs.  Special B Malt Belgian 1.030 120
1.6 0.50 lbs.  Carafa Chocolate Malt Germany 1.030 525
4.7 1.50 lbs.  Munich Malt Belgium 1.038 8
3.1 1.00 lbs.  Wheat Malt Belgium 1.038 2
3.1 1.00 lbs.  Vienna Malt Canada 1.036 4
3.1 1.00 lbs.  Dark Candy Sugar    1.047 30
6.3 2.00 lbs.  Candi Sugar (clear) Generic 1.046 1

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.50 oz.  Styrian Goldings Pellet 4.00 19.5 60 min
1.00 oz.  Czech Saaz Pellet 3.90 2.6 20 min


Extras
Amount Name Type Time
1.00 Unit(s)  Vanilla Bean Spice 0 Min.(boil)
2.00 Unit(s)  Cinnamon Stick Spice 0 Min.(boil)


Yeast
White Labs WLP565 Belgian Saison I


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 29.00   
Water Qts: 29.50 Before Additional Infusions
Water Gal: 7.38 Before Additional Infusions
Qts Water Per Lbs Grain: 1.02 Before Additional Infusions

Rest Temp Time
Acid Rest: 128 12 Min
Protein Rest: 131 15 Min
Intermediate Rest: 145 30 Min
Saccharification Rest: 154 30 Min
Mash-out Rest: 0 0 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 9.70 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.



Generated with ProMash Brewing Software