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Bathtub Saison
Saison • All Grain • 5 gal
Took all the leftover's from other beers that I made, plus Second runnings of a belgium dark to make this
September 18, 2011 am 12:51am
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Ingredients (All Grain, 5 gal)
- 11.1 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2.8 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 0.75 lbs
Belgian Special B
Belgian Special B
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.36 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1.25 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.
- 1.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .5 oz
Santiam - 6.6 AA% pellets; boiled 60 min
Santiam
A newly developed American aroma hop that contains noble hop characteristics.
- .5 oz
East Kent Goldings - 4.9 AA% pellets; boiled 10 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Northern Brewer - 7.5 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.
-
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
Wort - is from second and third sparge runnings from a belgian strong dark. Yeast - 2nd genration saision yeast. Hops - extra left over hops, plus the Northern Brewer hops I had just pulled out of another boil. Adjuncts - 16 Oz of light corn syrup instead of corn sugar. 3 Cups table sugar Initial Gravity - 1.044 Using Water blanket (Fish tank therm + bucket of water to hold at 75 to get saision spice.) Bottled with 2/3 cup corn sugar. After 12 days
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.043 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.005 | 1.002 - 1.012 | |
| Color: | 21.4 SRM | 5 - 14 | |
| Alcohol: | 4.9% ABV | 5% - 7% | |
| Bitterness: | 58.3 IBU | 20 - 35 | |
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