Saisoon Bufoon (Randy)
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.048 SG | Maximum OG: | 1.065 SG |
| Minimum FG: | 1.002 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 20 IBU | Maximum IBU: | 35 IBU |
| Minimum Color: | 5.0 SRM | Maximum Color: | 14.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 8.00 US gals | Wort Volume After Boil: | 6.08 US gals |
| Volume Transferred: | 5.28 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 5.28 US gals | Volume Of Finished Beer: | 5.00 US gals |
| Expected Pre-Boil Gravity: | 1.038 SG | Expected OG: | 1.056 SG |
| Expected FG: | 1.009 SG | Apparent Attenuation: | 82.9 % |
| Expected ABV: | 6.2 % | Expected ABW: | 4.9 % |
| Expected IBU (using Tinseth): | 31.0 IBU | Expected Color (using Morey): | 10.3 SRM |
| BU:GU ratio: | 0.55 | Approx Color: | |
| Mash Efficiency: | 80.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Belgian Pilsen Malt | 6lb 5oz | 56.9 % | 1.7 | In Mash/Steeped |
| Belgian Munich Malt | 2lb 11oz | 24.4 % | 2.5 | In Mash/Steeped |
| Belgian Pale Wheat Malt | 1lb 1oz | 9.7 % | 0.3 | In Mash/Steeped |
| Sugar - Piloncillo | 1lb 0oz | 9.0 % | 12.3 | Start Of Boil |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Northern Brewer | 6.5 % | 0.70 oz | 15.2 | Loose Pellet Hops | 60 Min From End |
| Czech Saaz | 3.0 % | 1.30 oz | 10.0 | Loose Pellet Hops | 30 Min From End |
| Kent Goldings | 5.0 % | 1.74 oz | 5.8 | Loose Pellet Hops | 5 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Coriander Seed | 0.70 oz | In Boil |
| Orange Peel, Bitter | 0.50 oz | In Boil |
| Seeds of Paradise | 0.04 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65.5C/150F) |
| Step Type | Temperature | Duration |
| Rest at | 150 degF | 60 |
| Recipe Notes |
|
OG: 1.060 ABV: 5.3-6.1% 38 IBU 6-8 weeks maturation Add spices/peel last 5 minutes. Can also use zest of 2 tangerines vs. orange. FERMENT: Ramp it up after initial day or two. |