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Barrel Rye Sasion
Saison • All Grain • 5 gal
Planning to Add WYeast 3278 Belgian Lambic Blend and oak chips to secondary for barrel aged taste
August 6, 2011 pm 07:11pm
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Ingredients (All Grain, 5 gal)
- 9 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
Belgian Candi Syrup; Dark Candi Inc.
Belgian Candi Syrup; Dark Candi Inc.
Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
- 1.3 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .35 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .35 oz
Hallertau - 4.5 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Oak Wood Chips - French oak cubes in secondary (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
White Labs WLP566 Belgian Saison II
White Labs WLP566 Belgian Saison II
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
-
Wyeast 3278 Belgian Lambic Blend™
Wyeast 3278 Belgian Lambic Blend™
Contains a selection of Saccharomyces cerevisiae which include Blegian style wheat beer yeast, sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is repr
Notes
Planning to Add WYeast 3278 Belgian Lambic Blend and oak chips to secondary for barrel aged taste. Clear belgian syrup added instead to keep in category. Brew Day Notes: Step at 122 for 20 minutes Step at 145 for 60 minutes Starting Gravity of 1.054 Held at 80 degrees by placing primary fermentor in a bucket of water with fish tank thermometer. Brew in the Bag with single sparge at 175 degrees
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.002 - 1.012 | |
| Color: | 14.5 SRM | 5 - 14 | |
| Alcohol: | 6.3% ABV | 5% - 7% | |
| Bitterness: | 35.6 IBU | 20 - 35 | |
Discussion
Primary / Secondary / Bottling
2011-09-05 11:19am
Held temperature @ 80 degrees and was ready to be racked into Secondary after 4 days with gravity of 1.006. Dropped in 1 oz of medium toasted chips that I had boiled for 10 minutes. Added WYeast 3278. After 27 more days Bottled. Planning on letting this beer mature for at least another month in the bottle. With the Lambic Blend in the beer its character should change over time.
First Taste
2011-09-25 10:44am
Tried right after bottling. The oak flavor was pretty strong. So I am taking all the bottles and bottle lagering them in the fridge at 40 for a while to let the flavors meld and mellow.
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