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Saison One
Saison • Partial Mash • 5 gal
my first attempt at a saison - i'll tell you how it comes out when it's done
July 8, 2003 pm 01:37pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
German Wheat Malt Dark
German Wheat Malt Dark
Dark malted wheat base for use in dark wheat styles such as Dunkleweizen.
- .38 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 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.
- .40 oz
Columbus - 15.4 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- .5 oz
East Kent Goldings - 5.8 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Czech Saaz - 5.0 AA% pellets; boiled 3 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
bitter orange peel - (omitted from calculations)
bitter orange peel
- .25 tsp
corriander - (omitted from calculations)
corriander
- .25 tsp
cardamom - (omitted from calculations)
cardamom
-
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: | 1.072 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 8.9 SRM | 5 - 14 | |
| Alcohol: | 7.9% ABV | 5% - 7% | |
| Bitterness: | 33.2 IBU | 20 - 35 | |
Discussion
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