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Mike's American Farmhouse Ale (M23)
Saison • All Grain • 2 gal
My first attempt at a Saison style ale.
July 9, 2011 pm 12:02pm
3.0/5.0 1 rating
Ingredients (All Grain, 2 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .1 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 3 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 2 oz
Simcoe® - 13.0 AA% whole; boiled 9 min
Simcoe®
Used for aromatic, and especially bittering properties.
- .5 oz
Corriander crushed - Freshly crushed and added during the last 5 min of the boil. (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- .25 ea
Orange Peel - Fresh from an orange and cut into strips. The smaller the strips the more bitter the beer due to orange peel. Added during the last 5 min of the boil. (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
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
I am using WLP660, American Farmhouse Ale. They didn't have this selection in the yeast section. Mash Schedule: 15 min at 122 F, 45 min at 144 F, 5 min at 175 F. Ferment at 74 for 10 days and secondary for 3 days.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.079 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.002 - 1.012 | |
| Color: | 13.4 SRM | 5 - 14 | |
| Alcohol: | 8.4% ABV | 5% - 7% | |
| Bitterness: | 27.4 IBU | 20 - 35 | |
Discussion
Beer tasting
2011-08-11 6:30pm
I have Finally tasted this beer... I used my softened water from my home instead of the bottled water that I normally use so I think I extracted a lot of tannins from the husks. I will have to brew this again at a much later date with bottled water. The beer itself looks good and has a very nice head but tastes a bit astringent, I'm assuming from the tannins.
Too much B
2011-08-14 11:50pm
hold on there hoss! That's a lot of special B! That's where you're astringency is coming from. Even in a dark 10% beer, you don't need to use more than .25 lbs for 5 gallons.
Special B Substitute?
2011-08-15 1:41pm
I'm not sure that .1 lb of Special B could affect the taste that much. However, I've used Honey Malt in a similar recipe, and I've been real happy with it.
Post a Comment
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