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Saison after trimming the hedge
Saison • All Grain • 5 gal
Add Coriander at 10 minutes left in boil, Add Dried Orange Peel with 5 minutes left in boil.
December 31, 2004 pm 05:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .25 lbs
English Amber Malt
English Amber Malt
Roasted malt used in British milds, old ales, brown ales, nut brown ales.
- .2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1.5 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 1 oz
Styrian Goldings - 6.0 AA% whole; boiled 75 min
Styrian Goldings
Mild, pleasant.
- 1 oz
Saaz - 3.0 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 tsp
Coriander - (omitted from calculations)
Coriander
- 1 tsp
Dried Orange Peel - (omitted from calculations)
Dried 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: | 1.063 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.012 | 1.002 - 1.012 | |
| Color: | 6.8 SRM | 5 - 14 | |
| Alcohol: | 6.6% ABV | 5% - 7% | |
| Bitterness: | 29.7 IBU | 20 - 35 | |
Discussion
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