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Binnepinius
Saison • All Grain • 3 gal
Fall Binnepin
February 14, 2007 pm 01:42pm
0.0/5.0 0 ratings
Ingredients (All Grain, 3 gal)
- 5.5 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .25 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Cascade - 5.5 AA% pellets; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .25 oz
Cascade - 5.5 AA% whole; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP400 Belgian Wit Ale
White Labs WLP400 Belgian Wit Ale
Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.075 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.002 - 1.012 | |
| Color: | 17.6 SRM | 5 - 14 | |
| Alcohol: | 8.0% ABV | 5% - 7% | |
| Bitterness: | 26.5 IBU | 20 - 35 | |
Discussion
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