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Turkey Day Saison
Saison • All Grain • 10 gal
A very citrusy lighter saison. Perfect with some fried turkey.
November 23, 2008 pm 03:38pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 gal)
- 24 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 2 oz
East Kent Goldings - 5.0 AA% whole; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 1 oz
Cascade - 7.0 AA% whole; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1.5 oz
Sterling - 8.8 AA% whole; boiled 10 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
-
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
Single infusion mash with ~7 gallons of water to bring to 154F. Drained and batch sparged with a single batch to get to around 11.5 gallons of wort. --------------- Boiled for about 1 hour 10 minutes. Chilled to room temperature. Yielded 9.75 gallons of 1.067 OG wort. -------------- Started yeast in ~1 gallon of 1.045 wort made with pilsner DME. Pitched 1 bottle of yeast into gallon of wort, divided and fermented for 36 hours in 2 sterilized 1/2 gallon growlers. Decanted off all but last 1-2 inches of starter from each growler, swirled to suspend yeast in solution, and pitched each into 5 gallon carboy with wort in it. ------------------ One carboy started fermentation after about 2 hours, other started after about 4 hours. ----------------- Racked to secondary fermenters after 1 week. Gravity 1.037 for one, 1.040 for other. Very strong citrus aroma, very strong orange taste with a bit of spice. Still tastes very sweet. More fermenting to go! -------------------- In the secondaries for 2 weeks, fermentation started up again pretty strong. Stopped bubbling after about 1 week. Lots of sediment. Racked to kegs, FG 1.010. Refrigerated and carbonated at ~ 15 psi. -------------------- After 1 week in kegs, tried pouring a glass, very cloudy. Racked to second set of kegs, about 1 inch of sediment on the bottom of both kegs. -------------------- Served at a pre-thanksgiving fried turkey party 1 week after racking to second set of kegs. Beer was much clearer, with good carbonation. Taste is very citrusy, with just a little spice. Very light mouthfeel, slight 'belgian' yeast flavor. Very tasty. Can't taste the 7% alcohol at all! Very good beer, would brew again. Maybe just a bit more of a dark malt to bring up the FG and mouthfeel a bit, a little light for my taste, could also help cut the very strong citrus flavor a bit.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 9.6 SRM | 5 - 14 | |
| Alcohol: | 7.1% ABV | 5% - 7% | |
| Bitterness: | 40.2 IBU | 20 - 35 | |
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