Description
🏅 Award Winner 🏅
1st Place 🥇 BELGIAN ALE – QABC 2020
1st Place 🥇 BELGIAN ALE – QABC 2019
Recipe by Perry Burt
🍺 Recipe Details 🍺
OG: 1.050 | IBU: 27 | ABV: 6%
MASH: 60min, 67°C BOIL: 60min
GRIST
– 4.7kg Pilsner Malt (3 EBC)
– 230g Weyermann Caramunich 2 (120 EBC)
– 230g Voyager Wheat (3.5 EBC)
– 110g Voyager Munich (19 EBC)
BOIL ADDITIONS
20g Magnum (12% AA) (60min)
15g Styrian Golding (4.5% AA) (5min)
4g Coriander Seed (10min) (optional, sold separately)
FERMENT:
@ 20°C 2 days
@ 25°C 4 days
@ 30°C until complete
DRY
> Safbrew BE-134 Belgian Saison
Mangrove Jack’s M29 French Saison
LIQUID
Bluestone Brussels
TARGET FG: 1.007
FERMENT: 14 days**
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: SAISON (DRY!)
Calcium (Ca2+): 100
Magnesium (Mg2+): 15
Sodium (Na+): 4
Chloride (Cl-:): 50
Sulphate (SO42-): 240
Bicarbonate (HCO3–): 8
Adjust your water profile with our range of brewing salts.
Recommended water additions (RO Water): Calcium Sulphate 10g, Magnesium Sulphate 5g, Calcium Chloride 3.1g.
For Brisbane Tap water add Calcium Sulphate 7g along with 1/4tsp Potassium Metabisulphite split across your mash and sparge water.
Note: Please note the warmer recommended fermentation temperatures, and do not ferment under pressure!
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