Crisp Buckaroo Saison

  • Spicy, nice warmth with an earthy taste
  • ABV 4.5%
  • IBU 26
  • OG 1042 SG

The beer has a subtle spicy aroma with some nice fruity notes from the yeast, the taste is also spicy, grainy and slightly earthy. The beer is vibrant and refreshing and goes down easily leaving you wanting more.

BASICS

BATCH SIZE (LITRES):

163.6

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1042 SG

FINAL GRAVITY:

1007 SG

IBUs:

26

COLOUR (EBC/SRM):

5 / 2.5

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64.4°F

FERMENTATION TEMP:

21°C / 69.8°F

MASH LIQUOR VOL (LITRES):

767

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

CLEAR CHOICE EXTRA PALE

180

60

FLAKED TORREFIED BUCKWHEAT

127

40

YEAST

MANGROVE JACKS CS M29 FRENCH SAISON

HOPS(g)Contribution%Alpha Acid%Addition

CASCADE

106

30

6

Start of boil

CENTENNIAL

104

40

8.2

30 mins

HALLERTAU BLANC

71

30

9

Flame out

HOPS

CASCADE

(kg)

106

Contribution%

30

Alpha Acid%

6

Addition

Start of boil

CENTENNIAL

(kg)

104

Contribution%

40

Alpha Acid%

8.2

Addition

30 mins

HALLERTAU BLANC

(kg)

71

Contribution%

30

Alpha Acid%

9

Addition

Flame out

CARL'S TOP TIP

Take time with the run-off. Open the outlet valve of the mash tun just half way and match the sparge liquor rate to the run off rate. Once sparging has finished open the valve fully.

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