Session Brett Belgian Pale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 30.2 IBUs 4.3 SRM 1.063 1.013 6.5 %
Actuals 1.044 1.01 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Saison 16 C 1.048 - 1.065 1.002 - 1.012 20 - 35 5 - 14 2.3 - 2.9 5 - 7 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 4.5 lbs 42.86
Vienna Malt 2 lbs 19.05
Wheat Malt, Bel 2 lbs 19.05
Light Dry Extract 1 lbs 9.52
Corn Sugar (Dextrose) 1 lbs 9.52

Hops

Name Amount Time Use Form Alpha %
Saaz 56.7 g 60 min Boil Pellet 4
Saaz 28.3 g 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 Items 15 min Boil Fining
Yeast Nutrient 1.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
Belgian Style Saison Ale Yeast Blend (WLP568) White Labs 75% 70°F - 80°F
Brettanomyces Bruxellensis (5112) Wyeast Labs 82% 60°F - 75°F

Mash

Step Temperature Time
Dough-In 148°F 20 min
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 30 days 67°F
Aging 90 days 65°F

Notes

2/5/2016 - OG: 1.044 into Primary Fermenter, with Belgian Yeast & Brett Brux
4/26/2016 - Taste, very light body, slight brett character. Needs more time to develop.