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Saison L'Orange
Saison • Partial Mash • 5.5 gal
Brewed this on 2/16. LHBS didn't have White Labs Saison, so used White Labs Abbey (WLP530) instead. Had to change out my blowoff bottle today because it had filled up -- nice banana esters from it. I may add a second 1/2oz of bitter orange to the secondary along with the Saaz, since I haven't noticed orange aroma yet and really want to age this one until summer.
February 18, 2004 pm 02:35pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 1 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 6 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 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
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 5 min
East Kent Goldings
Mild, slightly flowery.
- 0.5 oz
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
-
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: | 1.074 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 8.7 SRM | 5 - 14 | |
| Alcohol: | 8.1% ABV | 5% - 7% | |
| Bitterness: | 32.7 IBU | 20 - 35 | |
Discussion
Clarifying Summary
2004-02-18 2:36pm
Added this to the library on 2/18. It's fermenting strongly the past couple days.
Racked to Secondary
2004-02-23 2:57pm
...too soon. Racked on 2/20. SG was still at 1.019 and I filled the carboy to the neck... ended up with a plume of yeast. It's a beautiful orange color though.
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