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Saison 2021
Saison • All Grain • 6.25 gal
hmmmm
August 16, 2023 pm 02:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.25 gal)
- 10.9375 lbs
Pilsen Malt; Briess
Pilsen Malt; Briess
Subtly sweet maltiness. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 2 lbs
Vienna Malt; Durst
Vienna Malt; Durst
Uses (beers): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- .375 lbs
Cara-Pils® Malt (Organic); Briess
Cara-Pils® Malt (Organic); Briess
USDA Organic, 100% Organic. No flavor or color. Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .1875 lbs
Wheat Malt; Viking Malt
Wheat Malt; Viking Malt
Wheat malt is made from high quality wheat. Varieties suitable for the brewing purposes are used. The malting process does not differ much from pilsner malt production. Final air-on temperature is normally between 72-80 °C. Applications: Wheat malt is used mainly for wheat beers and some other top fermented beers. Wheat malt is also used for lager beers for flavor enrichment and to improve foam stability. Typical rate of usage is around 50 % of the grist for wheat beers and appr. 20 % for the premium lagers.
- .03 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- .5 lbs
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.
- 1 oz
Sterling - 6.0 AA% whole; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 2 oz
Sterling - 6.0 AA% whole; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
Styrian Goldings - 3.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
- 1/2 tsp
Wyeast Nutrient - (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast
Lallemand Northern Brewer Y023 Danstar Belle Saison Dry Yeast
Danstar Belle Saison is a Belgian saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style saison, with the convenience of dried yeast! Danstar technical analysis indicates that it does not experience the sluggishness common with "Dupont"-style strains. Full attenuation is possible within 72 hours, at pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.
Notes
Mash: 9.5 gallons filtered tap water (Rocky Mountain reservoir-soft) 3.5 gallons @ 180F. = 152 F.(45). 1.5 gallon boiling water to 155F (15 min) Recirculate 15 minutes. Sparge=5 gallons at 168 F (50 min.). 1Tbs 5.2 pH Buffer in Sparge. 60 min. boil. Pitched 2 liter starter. Pitch at 68 F, allow to rise as high as 75 F.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.007 | 1.002 - 1.012 | |
| Color: | 4.9 SRM | 5 - 14 | |
| Alcohol: | 6.9% ABV | 5% - 7% | |
| Bitterness: | 31.7 IBU | 20 - 35 | |
Discussion
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