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Saison d'Ventoux
| Brewer: | Ty | Email: | - | |||||
| Beer: | Saison d'Ventoux | Style: | Belgian Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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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 |
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| 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) |
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| 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.