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Spotted Tongue Saison
Belgian Pale Ale • All Grain • 5.5 gal
August 26, 2002 am 09:32am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1/2 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1/2 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Willamette - 4.8 AA% pellets; 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
- 1/2 oz
Willamette - 4.8 AA% pellets; boiled 20 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/2 oz
Willamette - 4.8 AA% pellets; boiled 5 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 1/2 oz
Curacao Orange Peel - (omitted from calculations)
Curacao Orange Peel
- 1 tsp
Allspice, ground - (omitted from calculations)
Allspice, ground
-
White Labs WLP565 Belgian Saison I
White Labs WLP565 Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
2-step infusion mash, 120 degrees for 20 minutes, 154 degrees for 60 minutes. Orange peel and allspice added with irish moss 15 minutes before end of 60 minute boil.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: B - Belgian Pale Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.048 - 1.054 |  |
| Terminal Gravity: | 1.009 | 1.010 - 1.014 | |
| Color: | 5.1 SRM | 8 - 14 | |
| Alcohol: | 6.7% ABV | 4.8% - 5.5% | |
| Bitterness: | 26.2 IBU | 20 - 30 | |
Discussion
Very good
2002-11-07 8:01pm
This turned out very well. The small amount of rye malt gives it a subtle spiciness. If I make it again, I will add a little grated fresh orange peel at the very end of the boil. The White Labs Saison yeast seems to be a slow fermentor, allow plenty of time in primary, or finish it with another yeast strain after fermentation slows.
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