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Saison d'Ventoux

Brewer: Ty Email: -
Beer: Saison d'Ventoux Style: Belgian Ale
Type: All grain Size: 5 gallons
Color:
19 HCU (~11 SRM)
Bitterness: 58 IBU
OG: 1.062 FG: 1.011
Alcohol: 6.5% v/v (5.1% w/w)
Water: NYC Tap water
Grain: 10 lb. 0 oz. American 2-row
1 lb. 0 oz. British crystal 70-80L
1 lb. 0 oz. Flaked rye
Mash: 70% efficiency
Single infusion mash. Mashed in at 162. Stabilized at 152 and dropped to 148 by the end of the infusion. Mashed out at 168 for ten minutes.
Boil: 80 minutes SG 1.051 6 gallons
1 Whirlfloc tablet at 10 min.
Hops: .5 oz. Chinook (13% AA, 60 min.)
.5 oz. Chinook (13% AA, 30 min.)
.5 oz. Centennial (10% AA, 10 min.)
.5 oz. Sorachi Ace (12% AA, 10 min.)
.5 oz. Centennial (aroma)
1.5 oz. Sorachi Ace (aroma)
Yeast: Repitched Wyeast 5711 and also added Wyeast 1214 abbey ale that I had sitting in the fridge and thought it couldn't hurt to use it. Didn't puff much after smacked so yeast might've been mostly toast. Pitched anyway.

Recipe posted 07/14/13.