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Saison Ale 2004

Saison Ale 2004

Saison • All Grain • 20 L

Raydownunder

It does not get better than this beer. After brewing 3 beers of this style this is IT. Go and give it a go.

July 2, 2005  06:07am

0.0/5.0 0 ratings

Ingredients (All Grain20 L)

  • 4.3 kg German 2-row Pils

    German 2-row Pils

  • 1 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .3 kg Weyermann CaraHell®; Weyermann

    Weyermann CaraHell®; Weyermann

    Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer

  • .25 kg Australian Wheat Malt

    Australian Wheat Malt

    Malted wheat for use in Wheat beers.

  • .1 kg Weyermann CaraAroma®; Weyermann

    Weyermann CaraAroma®; Weyermann

    Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer

  • .5 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.

  • 32 g East Kent Goldings - 5.8 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • 21 g East Kent Goldings - 5.8 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 15 g East Kent Goldings - 5.8 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 30 g Czech Saaz - 4.0 AA% pellets; boiled 1 min

    Czech Saaz

    Very mild. 'Noble'.

  • 10 g Bitter Orange Peel 15 min in boil - (omitted from calculations)

    Bitter Orange Peel 15 min in boil

  • 7 g Corrriander Seeds 15 min in boil - (omitted from calculations)

    Corrriander Seeds 15 min in boil

  • 7 g Cardamon Seed 15 in Boil - (omitted from calculations)

    Cardamon Seed 15 in Boil

  • 6 g Camonmile tea bags 15 in boil - (omitted from calculations)

    Camonmile tea bags 15 in boil

  • 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

Single Infusion Mash. Ferment at 18C for 2 weeks. Rack to secondary at 20Cfor 7 days. Lager for 2 weeks.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.067 1.048 - 1.065
Terminal Gravity: 1.016 1.002 - 1.012
Color: 11.7 SRM 5 - 14
Alcohol: 6.7% ABV 5% - 7%
Bitterness: 40.3 IBU 20 - 35

Discussion

above

Mash temperature

2011-04-29 4:53pm

Hey Mate! New to this site and to all-grain brewing but I am a wine producer. Just starting with the beer. Can you tell me a little bit more about the process e.g. mash temperature, etc. Planning to brew this one next week-end cheers

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