Brett Saison (23L)
“A light and funky saison. Delicate citrus zest and white grape aroma and a dry and complex finish. Will develop in the bottle with age…”
OG: 1.051 IBUs: 23
MASH: 60min @ 64°C BOIL: 60min
GRIST
– 3.6kg Gladfield German Pilsner (4 EBC)
– 1.46kg Gladfield Wheat (4 EBC)
– 490g Gladfield Rye (6 EBC)
BOIL ADDITIONS
14g Hallertau Blanc (9.2% AA) (60min)
WHIRLPOOL
30g Motueka
30g Taiheke
10g Hallertau Blanc
DRY HOP
40g Hort4337 (day 4)
40g Motueka (day 12)
20g Taiheke (day 12)
FERMENT @ 21°C for 8 days, then 23°C for 8 days
LIQUID
> WLP644 Sacch Brux Trois
> Yeast Bay Amalgamation Brett Blend
(add day 7)
Yeast Bay Saison Brett Blend
TARGET FG: 1.005
FERMENT: 16 days**
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days. PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.
