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Doc's Blood Orange Saison
Saison • Partial Mash • 5 gal
I'm planning on adding some blood oranges directly to the secondary
July 9, 2014 am 10:07am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .6 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .75 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- 4 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.
- .25 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 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Sorachi Ace - 12.8 AA% pellets; boiled 15 min
Sorachi Ace
Reportedly grown for several years at a Sapporo Breweries Hop Farm in China and exported to Japan and other countries. Sorachi Ace has a unique lemony aroma. Works well with Citra and Simcoe. Ideal for Belgian Saison's or new IPA recipes.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Bitter Curacao/Bitter Orange (Peel) - (omitted from calculations)
Bitter Curacao/Bitter Orange (Peel)
Used in Belgian Wit beers. Add to last 5 minutes of boil.
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.006 | 1.002 - 1.012 | |
| Color: | 8.0 SRM | 5 - 14 | |
| Alcohol: | 5.9% ABV | 5% - 7% | |
| Bitterness: | 32.5 IBU | 20 - 35 | |
Discussion
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