Saison du Steve (Luna Moth) - Saison (16C)

Brewer	Steve Killen
Date	23/mm/2011

Batch Size	5.000 gal	Boil Size	5.724 gal
Boil Time	60.000 min	Efficiency	78%
OG	1.072	FG	1.014
ABV	7.5%	Bitterness	40.3 IBU (Tinseth)
Color	8.0 srm (Morey)	Calories (per 12 oz.)	238

Fermentables

Total grain: 11.500 lb

Name	Type	Amount	Mashed	Late	Yield	Color
Pilsner (2 Row) Bel	Grain	1.500 lb	Yes	No	79%	2.0 srm
Munich Malt	Grain	2.500 lb	Yes	No	80%	9.0 srm
Wheat Malt, Bel	Grain	16.000 oz	Yes	No	81%	2.0 srm
Turbinado	Sugar	16.000 oz	No	Yes	96%	10.0 srm
Light Dry Extract	Dry Extract	1.500 lb	No	Yes	95%	8.0 srm
Pale Malt (2 Row) US	Grain	4.000 lb	Yes	No	79%	2.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Northern Brewer	12.3%	0.500 oz	Boil	60.000 min	Pellet	21.4
Saaz (Czech Republic)	3%	1.500 oz	Boil	30.000 min	Pellet	12.0
Kent Goldings	5%	2.000 oz	Boil	5.000 min	Pellet	6.9

Yeast

Name	Type	Form	Amount	Stage
Safbrew T-58	Ale	Dry	3.316 oz	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
Conversion Step, 68C	Infusion	2.813 gal	162.025 F	150.000 F	60.000 min
Final Batch Sparge	Infusion	4.332 gal	177.471 F	165.200 F	15.000 min

Notes

Zest from 1/4 a grapefruit + 1 orange (using a microplane) at flameout. 1/4 tsp cracked cumin at 5 mins. 1 tsp cracked coriander at 5 mins.

Instructions

2. Add 5.500 lb Pilsner (2 Row) Bel, 2.500 lb Munich Malt, 1.000 lb Wheat Malt, Bel, 1.000 lb Wheat Malt, Bel, to the mash tun.
3. Bring 3.375 gal water to 164.983 F, 3.770 gal water to 177.432 F, for upcoming infusions.
4. Add 3.375 gal water at 164.983 F to mash to bring it to 154.400 F. Hold for 1.000 hr.
5. Add 3.770 gal water at 177.432 F to mash to bring it to 165.200 F. Hold for 15.000 min.
6. Bring the wort to a boil and hold for 1.000 hr.
7. Put 1.000 oz Northern Brewer into boil for 1.000 hr.
8. Add 1.000 lb Dememera Sugar, to the boil.
9. Put 1.500 oz Saaz (Czech Republic) into boil for 30.000 min.
10. Put 2.000 oz Kent Goldings into boil for 5.000 min.
11. You should have 5.252 gal wort post-boil. You anticipate losing 1.004 qt to trub and chiller loss. The final volume in the primary is 5.001 gal.
12. Cool wort and pitch Safbrew T-58 Ale yeast, to the primary.
13. Let ferment until FG is 1.011.
14. Transfer beer to secondary.