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Tis the Saison to be Jolly
Saison : All Grain : 45 L
Making this tonight
March 5, 2013 at 11:37am
0.0/5.0 0 ratings
Ingredients (All Grain, 45 L)
- 12 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 100 g
Styrian Goldings - 9.3 AA% whole; boiled 90 min
Styrian Goldings
Mild, pleasant.
- 100 g
Styrian Goldings - 5.1 AA% whole; boiled 10 min
Styrian Goldings
Mild, pleasant.
- 100 g
Saaz - 4.1 AA% whole; boiled 0 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Notes
White labs Farmhouse blend used Used Warminster Low Colour Maris Otter Aurora Hops for bittering
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.008 | 1.002 - 1.012 | |
| Color: | 5.6 SRM | 5 - 14 | |
| Alcohol: | 7.9% ABV | 5.00% - 7.00% | |
| Bitterness: | 66.1 IBU | 20.00 - 35.00 | |
Discussion
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