Table Saison – 2019 Winning Recipe

 
Anna Moe’s Table Saison took first place in the European Category, going on to clinch the runner-up position in Best in Show.
 
Table Saison  – Thørst
 
4.2%
OG 1.035
FG 1.003
IBU 11
 
Fermentables
 
70% Dingemans Pilsner
20% Crisp Pale Rye
10% Dingemans Biscuit
 
Hops
 
11 IBU of East Kent Goldings @60min
13g Savinjski Golding @0min
 
Yeast
 
Imperial B64 “Napoleon”
 
Water Profile
 
Ca 32ppm, Mg 12ppm, Cl 90ppm, SO4 74ppm, Na 64ppm
 
Method
 
Step Mash; 43 degrees for 15′, 55 degrees for 15′, then ramp slowly from 60 to 72 degrees over the course of an hour.
 
Boil time 90′
 
Fermented at 18 degrees C
 
Carbonated to 2.8vol
 
 
Facebooktwittergoogle_plusredditpinterestlinkedinmail