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Saison • All Grain • 6 gal
2nd Saison this season - looking for a tad better attenuation this time
May 29, 2010 pm 10:36pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Sterling - 8.7 AA% whole; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
Willamette - 4.5 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1 oz
Willamette - 4.5 AA% whole; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.002 - 1.012 | |
| Color: | 11.5 SRM | 5 - 14 | |
| Alcohol: | 6.3% ABV | 5% - 7% | |
| Bitterness: | 52.2 IBU | 20 - 35 | |
Discussion
Brewing notes
2010-05-31 9:29pm
Brewed on 5/29 Mash temp 148. Efficiency was lower than normal--mash out was a little cool -- 160 or so -- fly sparged w/168 deg water. Hoping to get better attenuation than last batch. Might pitch some abbey ale yeast with the saison yeast starts to drop out.
Added some Abbey Ale Yeast
2010-07-15 11:00pm
2-3 days into fermentation it slowed dramatically. I checked and gravity was over 1.030. I knew attenuation was a trick with this yeast so I pitched some abbey ale yeast on top of it. Fermentation kicked back in and this finished at 1.010. This beer is fantastic! Maybe my best batch ever! I did a tasting side by side with Saison Dupont and the flovor profile was right on target. The Dupont was a bit drier and maybe had a touch more spiciness, but they were really close. Will brew this again soon.
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