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Ashland Saison
Saison • All Grain • 5 gal
Held around 124F for 30 minutes, then raised to 154F for 75 minutes. Mash out was at 172F. Added 0.25Oz coriander, 0.5 tsp bitter orage peel and 0.25 tsp Grains of Paradise to the end of the boil. Managed to hit OG pretty close: 1.059
June 11, 2003 pm 12:07pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.5 lbs
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 1 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.
- 1.5 oz
Fuggle - 4.5 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Saaz - 3.6 AA% whole; boiled 5 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: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.002 - 1.012 | |
| Color: | 3.5 SRM | 5 - 14 | |
| Alcohol: | 5.4% ABV | 5% - 7% | |
| Bitterness: | 31.1 IBU | 20 - 35 | |
Discussion
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