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pale ghost
Saison • Partial Mash • 5.5 gal
Saison based on Farmhouse ales
January 5, 2007 pm 08:13pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 4 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Midwest Wheat Malt
Midwest Wheat Malt
Light flavor and creamy head. For American weizenbier, weissbier and dunkelweiss.
- 1 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 2 lbs
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.
- 1 oz
Target - 10.0 AA% pellets; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 0.5 oz
Willamette - 5.0 AA% pellets; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Willamette - 5.0 AA% pellets; boiled 1 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
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
1.75 gallon Water: 1tsp. Gypsum, mash @ 140F for 90 min. Ferment hot to get the esters and spice, 80-90F.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.003 | 1.002 - 1.012 | |
| Color: | 2.7 SRM | 5 - 14 | |
| Alcohol: | 6.7% ABV | 5% - 7% | |
| Bitterness: | 40.1 IBU | 20 - 35 | |
Discussion
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