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Strong Pirate's Ale
Saison • All Grain • 5.25 gal
Very good. I might cut down on the Vienna Malt and cut the orange peel in half next time.
July 11, 2006 am 11:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.25 gal)
- 5 lbs
German 2-row Pils
German 2-row Pils
- 5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
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 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.
- 2 lbs
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- .25 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Santiam - 5.8 AA% pellets; boiled 60 min
Santiam
A newly developed American aroma hop that contains noble hop characteristics.
- 1 oz
Spalt Spalter - 4.7 AA% pellets; boiled 1 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1/4 tsp
Powdered irish Moss - (omitted from calculations)
Powdered irish Moss
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Single infusion mash at 145-149 until converted. COncoction to raise to 167 mash out. Mash out at 169 F through direct heat. 90 minute boil. Dark brown sugar is Panela Piloncillo added at 60 minutes with hops. 1 g. powdered grains of paradise . 12 g. crushed Morrocan coriander at knock-out. 35 g. Vallencia Orange zest at knock out (~4 oranges). 7 g. powdered chamomile flowers. 2 quarts of water added at end of boil to bring volume up to 5.25 gal. 1 qt yeast starter added to bring up to 5.5 gal.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.076 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.002 - 1.012 | |
| Color: | 8.5 SRM | 5 - 14 | |
| Alcohol: | 8.1% ABV | 5% - 7% | |
| Bitterness: | 26.8 IBU | 20 - 35 | |
Discussion
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