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Saison Cappel
Saison • All Grain • 5.5 gal
Fermented very dry and very fruity and earthy. Amazing aroma; I will definitely brew with this yeast strain again. Must keep the fermentation temperature above 75 degrees F. or the yeast will poop out. It took three weeks in secondary at 75 degrees before it reached terminal gravity.
March 31, 2005 pm 08:33pm
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Ingredients (All Grain, 5.5 gal)
- 8.75 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- .25 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .25 lbs
Oats Raw
Oats Raw
Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
- .5 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.
- .125 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1.5 oz
Styrian Goldings - 3.4 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1 oz
East Kent Goldings - 5.0 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Hallertauer Hersbrucker - 3.0 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 tsp
Yeast Nutrient-NAP - (omitted from calculations)
Yeast Nutrient-NAP
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Notes
Spring water. Mash water @ 130 F -2.5 gallons; rest at 125F for 30 minutes. Mash water @200 F -1.25 gallons; rest at 150F for 45 minutes. Raise to 168 with direct heat and hold 10 minutes. re-circulate for 10 minutes. Sparge with 5.00 gal. & 1/2 tsp. lactic acid 88%.@168F 2.5 hour boil Add 1 gallon water to kettle. 1/2 tsp. Irish Moss for last 15 minutes of boil. 7 grams of Curacao orange peel and 7 grams rose hips for last 15 minutes of boil. Ferment at 85-95F Secondary at 37F for 7 days. Bottle condition at 74-75F for six weeks. Bottle with 4 oz. candy sugar and washed yeast from primary.
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: | 1.006 | 1.002 - 1.012 | |
| Color: | 6.5 SRM | 5 - 14 | |
| Alcohol: | 7.5% ABV | 5% - 7% | |
| Bitterness: | 25.5 IBU | 20 - 35 | |
Discussion
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