saisonX
Saison • All Grain • 4 gal
tried a saison & wanted to make 1
February 13, 2008 pm 01:45pm
Ingredients (All Grain, 4 gal)
- 8 lbs
English 2-row Lager
English 2-row Lager
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .5 lbs
Candi Sugar Clear
Candi Sugar Clear
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.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.048 - 1.065 | |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 8.0 SRM | 5 - 14 | |
| Alcohol: | 6.9% ABV | 5% - 7% | |
| Bitterness: | 35.9 IBU | 20 - 35 |
