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Saison • All Grain • 10 gal
3rd Saison this season - loving this recipe
August 8, 2010 pm 05:13pm
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 4 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1.5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .375 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 3 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
Nugget - 8.0 AA% whole; boiled 8 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 1.5 oz
Willamette - 4.5 AA% whole; boiled 8 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.
Notes
Using a mixture of Saison & Abbey Ale yeast
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: | 1.011 | 1.002 - 1.012 | |
| Color: | 12.2 SRM | 5 - 14 | |
| Alcohol: | 6.2% ABV | 5% - 7% | |
| Bitterness: | 59.8 IBU | 20 - 35 | |
Discussion
Bottled on 8/26
2010-09-02 10:00pm
FG was 1.010 -- better attenuation this time. This is really tasty!
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