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Samurai Toad
| Brewer: | Bull Puckey Brewery | Email: | - | |||||
| Beer: | Samurai Toad | Style: | Saison | |||||
| Type: | Partial mash | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 21 IBU | |||||
| OG: | 1.060 | FG: | 1.010 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Grain: | .5 lb. American 2-row .5 lb. Wheat malt 2.5 lb. American Munich .75 lb. American crystal 20L |
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| Mash: | 62% efficiency | |||||||
| Mashed with 1.33 gal at 148º for 1 hour. Sparged with 1.5 gal at 174º. | ||||||||
| Boil: | 60 minutes | SG 1.141 | 2.25 gallons | |||||
| 4 lb. Light dry malt extract 1 lb. Belgian candi sugar |
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| Only boiled 2 lb of DME. Added the other 2 lb at flameout. Achieved approximately 28 IBU thusly. | ||||||||
| Hops: | 1 oz. Kent Goldings (5.5% AA, 60 min.) 1 oz. Saaz (3.75% AA, 60 min.) .5 oz. Kent Goldings (5.5% AA, 25 min.) .5 oz. Saaz (3.75% AA, 25 min.) .5 oz. Kent Goldings (5.5% AA, 10 min.) .5 oz. Saaz (3.75% AA, 10 min.) |
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| Yeast: | Wyeast 3726 Farmhouse Ale | |||||||
Recipe posted 04/21/07.
