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Saison • All Grain • 5 gal
Brewing this on 4-18 and will give final results
April 15, 2008 pm 03:50pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 8 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 2 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.
- 1.25 oz
Glacier - 5.5 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- .3 oz
Sterling - 6.5 AA% pellets; boiled 15 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- .3 oz
Sterling - 6.5 AA% pellets; boiled 5 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
bitter orange peel last 5 min - (omitted from calculations)
bitter orange peel last 5 min
- 1 tsp
crushed corriander/ginger - (omitted from calculations)
crushed corriander/ginger
Notes
Going to use 2 11 g packages of Safale s-33 and see what the results are. It says that it will ferment up to 11.5% and can tolerate higher fermentation tempsso I think the results are going to be excellent for the $$$. Not sure what the attenuation will be but I'm thinking the final gravity will be in the single digits after fermentation is complete. If you need more info on this yeast check it out here- http://www.fermentis.com/FO/EN/pdf/SafbrewS-33.pdf mash at 148 using 1.5 qt per # of grain for 1.5 hrs and sparge with 170 deg h2o with a 1.5 qt per # of grain ratio. Get kettle volume to 6 gallons if you come up just shy. Using glacier as a styrian goldings replacement and going to try sterling in place of saaz. Styrian and Saaz have been harder to find and are very expensive when I've found them. Add irish moss last 15 minutes chill wort to 70 deg and pitch yeast- i'm using a 13 gal fermenter and adding some no foam to the wort to see if the kruesen stays to a minimum. I plan on gradually bringing up the fermentation temp over the course of a week and a half with a final temp of around 75-77. Plan on doing a secondary in keg and carbonating at room temp in another keg with 4 oz of corn sugar.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.071 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.002 - 1.012 | |
| Color: | 7.0 SRM | 5 - 14 | |
| Alcohol: | 7.5% ABV | 5% - 7% | |
| Bitterness: | 35.8 IBU | 20 - 35 | |
Discussion
Good effiency and fermentation off and rolling
2008-04-21 10:54am
I had really good effiency on this one. Starting gravity was 1.069. The s-33 yeast is a really active yeast. I started fermentation at 72 and after the first 4 hrs I had some activity. After 8 hrs it was perking non-stop. It perked hard for a day and a half. I currently have it sitting at 74.
Moved to secondary
2008-05-06 3:56pm
This had a really unique smell. It reminded me of a green apple jollyrancher. Hope it tastes like it smells.
First rating
2008-05-29 11:58am
This actually turned out more like a trappist ale than a saison. I think the yeast had a lot to do with it. It still turned out to be quite tasty. I have a revised version in the works now. We'll see how that tunrs out in another 3 weeks. I'm giving it at least 6 weeks of fermentation time prior to racking to secondary for a week then to keg for conditioning.
The 3 variations of this beer
2008-10-07 12:45pm
I've made this beer 3 times over late spring-mid summmer. The first time i used the full spice. The second time i used half of the spices. The 3rd I used no spices and it gave me the best results. If anybody wants to try this recipe I suggest going no spice and let the yeast provide everything you need. Cheers!
Same Recipe - Different yeast
2009-06-01 1:03pm
I just used the wyeast 3522-Belgian Ardennes and this made a tremendous change to this recipe. I started out at around 75 and gradually raised the ferm temp to 80 over a week. I had saved some slurry from a previous batch of Belgian Pale Ale and thought I'd go at this again with this yeast strain. If you can get your hands on this strain give it a shot. I've gotta make this again with this same strain ( i've got another bottle of slurry left)
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