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Penny's Wail All-grain
Color
Stats
OG1.067
FG1.014
IBU45
ABV6.80 %
SRM7
BJCP Style
19D. Belgian And French Ale, Saison
Description
Light, smooth, and zesty, but packs a nice punch. A GREAT summer beer.
Submitted by mgolden on 25-Oct-2009

Recipe Details
Tasting Notes A real crowd pleaser. Enough belgian character for your brew snobs and a nice refreshing flavor that virtually all seem to enjoy. A VOTRE SANTE!
Awards
Boil Volume 12.00 gallons
Boil Time 60 minutes
Batch Size 10.00 gallons
Yeast White Labs Saison yeast - WLP565 (75% app. attenuation)
Primary Fermentation Glass, 7 days
Secondary Fermentation Glass, 20 days
Other Fermentation
Procedure Mashed for 90 minutes with 7.5 gallons of water at 152 F. Added the cane sugar to the boil. Steeped orange peel and coriander for 15 minutes after flame out before chilling. Pitched champagne yeast when racking into secondary.
  Style Comparison
  Low   High
OG 1.055 1.067 1.080
FG 1.010 1.014 1.015
IBU 20 45 45
SRM 6 7 12
ABV 4.5 6.80 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
80.0 % 20.00 Belgian Pale Ale 54.0 1.8
8.0 % 2.00 American Wheat 5.9 1.7
4.0 % 1.00 Belgian Aromatic 2.3 25.0
4.0 % 1.00 Belgian Caravienne 2.3 22.0
4.0 % 1.00 Flaked Wheat 2.6 2.0
  25.00     66.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 2.00 Goldings Whole/Plug 5.0 10.0 60 0.219 16.4
25.0 % 2.00 Sterling Whole/Plug 7.8 15.6 45 0.201 23.5
25.0 % 2.00 Sterling Whole/Plug 7.8 15.6 5 0.044 5.1
25.0 % 2.00 Sterling Whole/Plug 7.8 15.6 0 0.000 0.0
  8.00               45.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 oz ground coriander at flame out
5 oz dried orange peel at flame out
1 Red Star dry champagne yeast
2 lbs cane sugar in the boil