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Cluster Fly Farmhouse version 2.0
Saison • Partial Mash • 5 gal
Modification of Domain Dupage
October 1, 2011 pm 12:46pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 5 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 3 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Styrian Goldings - 4.5 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
East Kent Goldings - 6.7 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1 tbsp
Yeast Nutrient (AKA Fermax) - (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1 tbsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tbsp
Corriander seeds - (omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Notes
Mashed at 150-155 for 90 mins. Sparged with 0.5 gallon H2O @ 170. A 1L started was made 24hr prior to pitching
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: | 1.007 | 1.002 - 1.012 | |
| Color: | 7.5 SRM | 5 - 14 | |
| Alcohol: | 6.8% ABV | 5% - 7% | |
| Bitterness: | 28.2 IBU | 20 - 35 | |
Discussion
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