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skirt lifter
Belgian Pale Ale • All Grain • 5 gal
this is actually a saison but did not see a catagory for such
November 15, 2001 pm 02:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1.25 oz
Styrian Goldings - 4.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Saaz - 2.8 AA% pellets; boiled 10 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 2.8 AA% pellets; boiled 2 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .50 oz
cura orange peel - (omitted from calculations)
cura orange peel
- 1.00 oz
corriander - (omitted from calculations)
corriander
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
orange peel and crushed corriander added last two minutes.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 10.7 SRM | 8 - 14 | |
| Alcohol: | 7.5% ABV | 4.8% - 5.5% | |
| Bitterness: | 27.6 IBU | 20 - 30 | |
Discussion
Make This Beer!!!
2003-02-26 12:52am
I stumbled onto this beer because I was looking for an unusual style as my first all-grain attempt and a Belgian Saison seemed like the thing to brew. First off, the amount of coriander to orange peel seemed a little intimidating to me so I did equal parts (1oz. of coriander and 1oz. of SWEET orange peel) for a 10 gallon batch. Next things got a little hectic near the end of the boil, so my addition times were a little different (orange peel @ 15 minutes (per packaging), 2nd hops @ 10 minutes, 3rd hops @ 2minutes, and coriander @ 1 minute. Futz with counter-flow wort chiller = extend boil another 5 minutes) Second, the White Labs Saison yeast REALLY needs to ferment above 70deg. I've had a hard time keeping my brew-closet above 65deg. and it has drastically slowed the fermentation process (10 days so far and I still have a layer of Krausen over the beer). I racked after 7 days just to get it off of the trub, and the gravity was at 1.033 from 1.055OG. New Krausen formed immediatly in secondary. Currently smells malty sweet with a good hop balance. Huge coriander nose. Tastes kind of like North Coast Brewings Pranqster.
reply to Sven
2003-03-23 10:51am
Sven,sounds like you've done your homework.let me know how your's turns out.my had a nice "white pepper" flavor blended in with the corriander bite.sadly it is all gone but will live again soon(for the 4th time)RYCHETOOL
Tasting Notes
2004-03-17 9:19pm
Has aged for about one year in keg. Massive, beautiful, complex beer. I've noticed the author no longer classifies this as a Saison, which is correct. It is more of a Belgian Pale. Nonetheless, if you want to make this into a true Saiaon I think I would cut back on the hops by 25%, throw in .5 ozs of black pepper, and add some lemon and other various spices and flavorings to make it my own. Overall, this is a FANTASTIC beer. If you are a fan of Belgian beers do yourself a favor and make this one.
brewers feedback
2004-04-21 11:07pm
Sven,good to see you post a commment on your finished prduct.Sounds like you did well. Thanks for your good words,insight sound recoms.Please post your recipe and I will give it a try.Cheers,R
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