• Favorite
  • Discuss
  • Subscribe
Saison BGS split

Saison BGS split

Saison • All Grain • 45 L

Matthew Jolly

Split batch with half using Yeast Bay Dry Belgian ale yeast

May 13, 2016 am 07:18am

0.0/5.0 0 ratings

Ingredients (All Grain45 L)

  • 10 kg Pale Ale; Crisp

    Pale Ale; Crisp

    A principal ingredient of cask ales using heritage barleys.

  • 1 kg Wheat Flaked

    Wheat Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 kg White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 100 g Willamette - 5.0 AA% whole; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • White Labs WLP670 American Farmhouse Blend

    White Labs WLP670 American Farmhouse Blend

    Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.

Style (BJCP)

Category: 25 - Strong Belgian Ale

Subcategory: B - Saison

Range for this Style
Original Gravity: 1.062 1.048 - 1.065
Terminal Gravity: 1.005 1.002 - 1.008
Color: 4.1 SRM 5 - 14
Alcohol: 7.4% ABV 3.5% - 5%
Bitterness: 31.4 IBU 20 - 35

Discussion

Post a Comment

Subscribe to this discussion.