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Not For The Saison
Saison • Extract • 5 gal
A basic Saison with wheat malt.
January 31, 2003 am 10:38am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.14 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 0.14 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.12 lbs
Belgian Special B
Belgian Special B
- 3.43 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 3.40 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 0.52 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.
- 1.3 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 0.50 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.066 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.002 - 1.012 | |
| Color: | 12.4 SRM | 5 - 14 | |
| Alcohol: | 7.2% ABV | 5% - 7% | |
| Bitterness: | 33.9 IBU | 20 - 35 | |
Discussion
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