• Favorite
  • Discuss
  • Subscribe
Connect
5 Grain Saison

5 Grain Saison

Saison : All Grain : 6.00 gal

Rippe

A hoppy with rye, wheat, oats, and spelt

May 11, 2014 at 01:09am

0.0/5.0 0 ratings

Ingredients (All Grain6.00 gal)

  • 13 lbs Floor-Malted Bohemian Pilsner Malt; Weyermann

    Floor-Malted Bohemian Pilsner Malt; Weyermann

    Czech-grown two-row spring barley. Traditional, authentic floor malt produced in Czech. Republic according to highest Weyermann® quality standards. Up to 100% of total grain bill. All lagers (especially Czech. Pils/Pilsner/Pilsener) as well as low-alcohol, “light”, and ales.

  • 1.0 lbs Rye Ale Malt; Thomas Fawcett

    Rye Ale Malt; Thomas Fawcett

    German-grown top-quality rye. Product Characteristics: Lends biscuit-like, smooth, almost oily, (typical) rye component to finished beer. Recommended Quantities: Up to 30% of total grain bill (occasionally used up to 50%). Suitability (beer styles): All specialty, multi-grain ales and lagers.

  • 1 lbs White Wheat; Rahr

    White Wheat; Rahr

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • .5 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • .5 lbs Rye Flaked

    Rye Flaked

    Imparts a dry, crisp character. Use in rye beers.

  • 1.5 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Saaz - 5.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • White Labs WLP565 Belgian Saison I

    White Labs WLP565 Belgian Saison I

    Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.

Notes

Using .6 oz self malted spelt. Mash for at 120 for 20 minutes then 140 for 60 minutes, First Wort was 1.070, Collected 6 gallons. OG 1.058 Pitched Yeast at 80 degress

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.058 1.048 - 1.065
Terminal Gravity: 1.008 1.002 - 1.012
Color: 5.5 SRM 5 - 14
Alcohol: 6.6% ABV 5.00% - 7.00%
Bitterness: 34.0 IBU 20.00 - 35.00

Discussion

Post a Comment

Subscribe to this discussion.