AHA Big Brew Day Recipe: Battre L’oie Saison

AHA Big Brew Day Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 36.1 IBUs 3.6 SRM 1.056 1.008 6.3 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 25 B 1.048 - 1.065 1.002 - 1.008 20 - 35 5 - 22 2.8 - 3.5 3.5 - 9.5 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 6.6 lbs 66.67
Vienna Malt 1.1 lbs 11.11
Wheat Malt, Bel 1.1 lbs 11.11
Sugar, Table (Sucrose) 1.1 lbs 11.11

Hops

Name Amount Time Use Form Alpha %
Aramis 1 oz 60 min Boil Pellet 8.1
Barbe Rouge 1 oz 15 min Aroma Pellet 8

Miscs

Name Amount Time Use Type
Irish Moss 0.75 tsp 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Belgian Style Saison Ale Yeast Blend (WLP568) White Labs 75% 70°F - 80°F

Mash

Step Temperature Time
Mash In 152°F 60 min
Mash Out 168°F 10 min

Notes

https://s3-us-west-2.amazonaws.com/homebrewassoc/wp-content/uploads/Battre-Loie-All-Grain.pdf

Recommended water profile, PPM (optional):
• Ca: 75–125
• Mg: 10
• Total alkalinity: 0–50
• SO4: 100–150
• Cl: 100–150
• RA: −100–0

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