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Binnepin4.0
Saison • Extract • 4.5 gal
Ommegawd! This is why I homebrew.
January 2, 2006 pm 12:25pm
0.0/5.0 0 ratings
Ingredients (Extract, 4.5 gal)
- 5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- .5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 oz
Tettnanger - 3.9 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Czech Saaz - 3.6 AA% pellets; boiled 45 min
Czech Saaz
Very mild. 'Noble'.
- 0 oz
Saaz - 3.6 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 6 oz
Ginger and 6 oz. Cilantro(fresh) - (omitted from calculations)
Ginger and 6 oz. Cilantro(fresh)
- 2 oz
Meier Lemon ZEST and .25oz. Cloves - (omitted from calculations)
Meier Lemon ZEST and .25oz. Cloves
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
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: | 1.013 | 1.002 - 1.012 | |
| Color: | 2.8 SRM | 5 - 14 | |
| Alcohol: | 7.1% ABV | 5% - 7% | |
| Bitterness: | 26.1 IBU | 20 - 35 | |
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