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Dana Saison
Saison • All Grain • 45 L
Using Dana hops, French Saison Yeast with Brettanomyces Trois added at bottling.
March 19, 2014 am 09:28am
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Ingredients (All Grain, 45 L)
- 9 kg
Pale Ale; Crisp
Pale Ale; Crisp
A principal ingredient of cask ales using heritage barleys.
- 50 g
Magnum - 12.0 AA% whole; boiled 75 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.
- 100 g
Brambling Cross - 6.0 AA% whole; boiled 30 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 50 g
Magnum - 14.5 AA% whole; boiled 1 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.
-
Wyeast 3726-PC Farmhouse Ale
Wyeast 3726-PC Farmhouse Ale
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.
Notes
Actually using Dana hops not Magnum
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.044 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.005 | 1.002 - 1.012 | |
| Color: | 3.3 SRM | 5 - 14 | |
| Alcohol: | 5.0% ABV | 5% - 7% | |
| Bitterness: | 66.3 IBU | 20 - 35 | |
Discussion
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