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Saipton
Saison • All Grain • 12 gal
SMS 7 -- gonna be a tasty summer!
May 16, 2011 pm 10:37pm
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 19 lbs
German 2-row Pils
German 2-row Pils
- 1.5 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1.5 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 1.25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .75 lbs
2-Row Caramel Malt 10L; Briess
2-Row Caramel Malt 10L; Briess
Golden color and a candy like sweetness. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
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.
- 1 oz
Northern Brewer - 9.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 3.5 oz
Willamette - 5.0 AA% whole; boiled 40 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2 oz
Saaz - 5.0 AA% whole; boiled 10 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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.002 - 1.012 | |
| Color: | 8.6 SRM | 5 - 14 | |
| Alcohol: | 6.6% ABV | 5% - 7% | |
| Bitterness: | 44.3 IBU | 20 - 35 | |
Discussion
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