Brett Saison with Rosehips
BRETT TOKYO ROSE
NOT CURRENTLY AVAILABLE
6.4%

ABV
24

IBUs
1.052

OG
ABOUT
Malts Bohemian Pilsner, Pale Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops Hallertauer Tradition, Sorachi Ace
Yeast French Saison, Halo House Brettanomyces Culture
RECIPE
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MASH TUN

Mash

83.7%
Bohemian Pilsner
8.2%
Pale Wheat
4.4%
Munich II
2.5%
Toasted Flaked Wheat
1.2%
Caramunich I
+
Mash - Target pH: 5.4
Ca
249
ppm
Mg
9
ppm
Na
13
ppm
SO4
220
ppm
Cl
255
ppm

Mash Schedule
63.0°C
Saccharification - 60 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Boil

3.2 IBUs
Hallertauer Tradition - First Wort, 90 min
7.8 IBUs
Sorachi Ace - 15 min
3.5 IBUs
Sorachi Ace - 5 min
18.82 g/L
Dextrose - 0 min
2.12 g/L
Rosehips - 0 min

Whirlpool

1.3 IBUs
Hallertauer Tradition - 30 min
8.1 IBUs
Sorachi Ace - 30 min

Heat Exchanger

19.0°C
Target Temperature
1.052
Target OG
+
Final Water Profile
Ca
178
ppm
Mg
13
ppm
Na
18
ppm
SO4
151
ppm
Cl
172
ppm

FERMENTER

+
French Saison
+
Halo House Brettanomyces Culture

Fermentation Schedule
1925°C
Primary Fermentation - 12 days
14°C
Conditioning - 6 days
0°C
Cold Crash - 4 days

BRITE TANK

6.4%
ABV (Target)
23.9
IBUs (Target)
1.004
FG (Target)

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