9.4% ABV 14 IBU 17 SRM

Fermentables

OG:1.087 FG:1.016
Amount Name
2.80 kg
Pale Malt, Ale (Barrett Burston)
1.60 kg
Carared (Weyermann)
0.55 kg
Amber Malt (Bairds)
0.55 kg
Aromatic
0.28 kg
Belgian Candi Syrup, Amber
2.80 kg
Honey

Hops

IBUs Name Time
10 ibus
Hallertauer Hersbrucker
45 mins
4 ibus
Saaz
10 mins

Misc

Amount Name Time
5.00 g
5.2 Stabiliser
Mash
2.50 g
Calcium Carbonate (CaCO3)
Mash
1.00 Items
Immersion Chiller
15 mins
0.50 Items
Whirlfloc Tablet
5 mins
30.00 g
Orange Peel, Sweet
5 mins
15.00 g
Coriander Seed (Ground)
5 mins

Yeast

ID Name
3724
Belgian Saison

Mash

Step Temp Type Time
50.0 C
Infusion
15 mins
65.0 C
Infusion
60 mins

Brewing Notes

Add Candi Syrup with 10mins left
Add Honey at flame out.

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=10052#p94620

19.08.2009 - 1.035
17.09.2009 - 1.030 Fermentation stalled. Made a 1.5L starter of Trappist High Gravity and added. Fermentation has started again.
20.09.2009 - 1.023 New pitch of yeast is working.
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