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Spotted Tongue Squashed Saison
Saison • All Grain • 5.5 gal
Trying squash instead of pumpkin, to see if it has more flavor.
August 29, 2011 am 01:32am
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Ingredients (All Grain, 5.5 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 1.25 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Magnum - 10.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.5 oz
Target - 10.0 AA% pellets; boiled 30 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 1 tsp
Cinnamon (ground) - (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 1 tsp
Nutmeg (ground) - (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
-
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.
Notes
SS infusion mash at 150, 2 lbs roasted squash added to mash. Spices added at end of boil. Also added 1 tsp chopped fresh ginger.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.007 | 1.002 - 1.012 | |
| Color: | 13.2 SRM | 5 - 14 | |
| Alcohol: | 7.0% ABV | 5% - 7% | |
| Bitterness: | 34.8 IBU | 20 - 35 | |
Discussion
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