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Saison Ale 2004
Saison • All Grain • 20 L
It does not get better than this beer. After brewing 3 beers of this style this is IT. Go and give it a go.
July 2, 2005 am 06:07am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 4.3 kg
German 2-row Pils
German 2-row Pils
- 1 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .3 kg
Weyermann CaraHell®; Weyermann
Weyermann CaraHell®; Weyermann
Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer
- .25 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- .1 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- .5 kg
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.
- 32 g
East Kent Goldings - 5.8 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 21 g
East Kent Goldings - 5.8 AA% pellets; boiled 30 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
East Kent Goldings - 5.8 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 30 g
Czech Saaz - 4.0 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 10 g
Bitter Orange Peel 15 min in boil - (omitted from calculations)
Bitter Orange Peel 15 min in boil
- 7 g
Corrriander Seeds 15 min in boil - (omitted from calculations)
Corrriander Seeds 15 min in boil
- 7 g
Cardamon Seed 15 in Boil - (omitted from calculations)
Cardamon Seed 15 in Boil
- 6 g
Camonmile tea bags 15 in boil - (omitted from calculations)
Camonmile tea bags 15 in boil
-
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.
Notes
Single Infusion Mash. Ferment at 18C for 2 weeks. Rack to secondary at 20Cfor 7 days. Lager for 2 weeks.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.016 | 1.002 - 1.012 | |
| Color: | 11.7 SRM | 5 - 14 | |
| Alcohol: | 6.7% ABV | 5% - 7% | |
| Bitterness: | 40.3 IBU | 20 - 35 | |
Discussion
Mash temperature
2011-04-29 4:53pm
Hey Mate! New to this site and to all-grain brewing but I am a wine producer. Just starting with the beer. Can you tell me a little bit more about the process e.g. mash temperature, etc. Planning to brew this one next week-end cheers
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