
Saison BGS split
Saison • All Grain • 45 L
Split batch with half using Yeast Bay Dry Belgian ale yeast
May 13, 2016 am 07:18am
Ingredients (All Grain, 45 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 | ![]() |