Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
41.5%
German CaraMunich Malt I
1.75 lbs|14.5%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
14.5%
Belgian Special B Malt
0.30 lbs|2.5%
Type
Grain
Origin
Belgium
Color
130.0-220.0 SRM
PPG
37.0
Info
Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.
American Rye Malt
1.00 lbs|8.3%
Type
Grain
Origin
United States
Color
3.7 SRM
PPG
1.0
8.3%
Honey
2.00 lbs|16.6%
Color
1.0 SRM
PPG
8.0
16.6%
Hops
0.50 oz
Magnum12.1%
60 min Boil
0.25 oz
Citra14.1%
20 min Boil
Non-Fermentables
1 oz.
Coriander SeedSpice
Boil15 min
.5 oz.
Bitter Orange PeelSpice
Boil15 min
Yeasts
1 pkg
Belgian Saison3724
Wyeast
Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal
Mash Profile Single Infusion Mash, Light Bodied Beer
Mash Steps
Step 1
Mash In75 min
150°F
Step 2
Mash Out10 min
168°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
General Info
From the second runnings of Timothy's Tripel brew session. Recipe anticipates a 1.040 pre-boil gravity.
