Amount | Fermentable | % |
---|---|---|
17.00 pounds | German Pilsen Malt (2-Row) | 72.5% |
3.00 pounds | American Rye Malt | 12.8% |
1.00 pounds | German Vienna Malt | 4.3% |
0.33 pounds | German CaraMunich Malt I | 1.4% |
0.12 pounds | German Carafa III De-Husked Malt Wyermann | 0.5% |
2.00 pounds | Sucrose (Table Sugar) | 8.5% |
23.45 pounds | Total Fermentable Weight | 100% |
Amount | Hop | Time | Use | Form | AA | |
---|---|---|---|---|---|---|
1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.1% | |
1.00 ounces | Saaz | 10 minutes | Aroma | Leaf | 3.5% | |
1.00 ounces | Saaz | 0 minutes | Dry Hop | Leaf | 3.5% | |
3.00 ounces | Total Hop Weight |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
French Saison | Wyeast | 3711 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Mash In | Infusion | 90 minutes | 147° F |
Classic amber Saison for the slight chill of the autumn months. Intended to be quaffable yet warming with more liberal use of toasted and caramel malts (but still less than 7% of the grist) to round out the flavors associated with the season.