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Spotted Tongue French Saison 1
Saison • All Grain • 5.5 gal
Using yeast cake from a batch of cider.
August 4, 2018 pm 09:06pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 8.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.75 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1.75 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 oz
Brewers Gold - 10.4 AA% pellets; boiled 30 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 0.5 oz
Brewers Gold - 10.4 AA% pellets; boiled 10 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
-
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Notes
Yeast is actually WL French Saison. Mashed low, about 146. Will ferment in low 70's.
Style (BJCP)
Category: 25 - Strong Belgian Ale
Subcategory: B - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.004 | 1.002 - 1.008 | |
| Color: | 7.1 SRM | 5 - 14 | |
| Alcohol: | 5.8% ABV | 3.5% - 5% | |
| Bitterness: | 30.9 IBU | 20 - 35 | |
Discussion
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