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Smoked Brett Saison HomeBrew Recipe

 
Smoked Brett Saison
Smoked Brett Saison
Smoked Brett Saison

 
Overview
 

Recipe Type: All Grain
 
Size: 5 Gallons
 
Beer Style: Smoked Brett Saison
 
Target ABV: 6.5%
 
Target IBUs: 30
 
Recipe Type:
 
Overall
 
 
 
 
 
4.5/ 5


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19 total ratings

 


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Posted July 23, 2013 by

 
Recipe
 
 

All Grain Smoked Brett Saison HomeBrew Recipe 

Profile: HomeBrew recipe for a Smoked Brett Saison. Final beer will be a dry smoky Saison with a subtle Brett character. Medium-bodied with a creamy mouthfeel. Fruity, spicy, and earthy farmhouse flavors. Complex and refreshing.

Ingredients:

Malts

6 lbs Belgian Pale 2-Row

6 lbs Weyermann Oak-Smoked Wheat Malt

8 oz. Rye Malt

8 oz. Flaked Oats

8 oz. Flaked Rye

Hops

1  oz. East Kent Goldings 5%a, 60 minutes

1 oz.  East Kent Goldings 5%a, 30 minutes

1 oz. East Kent Goldings 5%a, at 10 minutes

Other

12 oz. Rice Hulls (mix with grain in mash – helps the sparging with a sticky wheat mash)

Yeast:

Primary Fermentation: White Labs WLP 565 Saison I or Wyeast 3724 Belgian Saison

Secondary Fermentation: White Labs WLP645 Brettanomyces Claussenii

Instructions:

Step Mash all grains with rice hulls:

125 degrees for 30 minutes

150 degrees for 60 minutes

Sparge at 170 degrees.

One hour boil with hop regimen above.

Primary fermentation at 68-70 degrees for 7-10 days with Saison Yeast

Secondary fermentation at 67-69 degrees for 3 months with Brett yeast.

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