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Ginger Saison All-grain
Color
Stats
OG1.043
FG1.011
IBU38
ABV4.10 %
SRM15
BJCP Style
19D. Belgian And French Ale, Saison
Description
Submitted by mrvettleson on 21-Aug-2016

Recipe Details
Tasting Notes
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 7.00 gallons
Yeast Dry Ale yeast (75% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.055 1.043 1.080
FG 1.010 1.011 1.015
IBU 20 38 45
SRM 6 15 12
ABV 4.5 4.10 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
72.4 % 8.00 American Two-row Pale 31.7 1.8
11.8 % 1.30 British Two-row Pale 5.3 2.5
9.0 % 1.00 Belgian Dark Candy Syrup 3.3 150.0
4.5 % 0.50 British Crystal 50-60L 1.8 55.0
2.3 % 0.25 Belgian Aromatic 0.8 25.0
  11.05     43.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
16.7 % 0.50 Galena Whole/Plug 13.4 6.7 60 0.039 26.2
16.7 % 0.50 Galena Whole/Plug 13.4 6.7 15 0.011 7.5
33.3 % 1.00 Cascade Whole/Plug 6.6 6.6 5 0.007 4.6
33.3 % 1.00 Cascade Whole/Plug 6.6 6.6 0 0.000 0.0
  3.00               38.0
Miscellaneous Ingredients
Weight/Units Name Notes
3oz Crystalized Ginger