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Saison du Welsh
Saison • All Grain • 3 gal
Looking for a good yeast from a bottle of Belgian
April 4, 2006 pm 01:27pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3 gal)
- 7.90 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 0.88 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.6 oz
Cluster - 7.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- 0.30 oz
Hallertau - 4.5 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.30 oz
Hallertau - 4.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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: | 1.069 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 7.6 SRM | 5 - 14 | |
| Alcohol: | 7.4% ABV | 5% - 7% | |
| Bitterness: | 37.2 IBU | 20 - 35 | |
Discussion
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