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Saison de Printemps
Saison • All Grain • 31 gal
a citrusy refreshing saison for spring
July 18, 2015 pm 10:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 31 gal)
- 42 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 4 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 5 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 5 lbs
White Wheat Malt; Briess
White Wheat Malt; Briess
Sweet, malty, wheat, floury flavors. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.
- 5.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 3 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 3 oz
Centennial - 10.0 AA% pellets; boiled 1 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 6 oz
Orange Peel - (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 2 oz
Lemongrass - (omitted from calculations)
Lemongrass
Widely used as an herb in Asian cuisine, lemongrass has a subtle citrus flavor and can be dried and powdered, or used fresh. Can also be steeped to create an herbal tea.
-
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
Keep on tap throughout 2nd quarter April-June; add 2 ounces dried lemongrass 10 minutes before end of boil
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.006 | 1.002 - 1.012 | |
| Color: | 7.8 SRM | 5 - 14 | |
| Alcohol: | 6.0% ABV | 5% - 7% | |
| Bitterness: | 27.9 IBU | 20 - 35 | |
Discussion
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