Belgian brewski
Saison • All Grain • 10 gal
New belgian style
December 26, 2008 pm 12:09pm
Ingredients (All Grain, 10 gal)
- 19 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2.0 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 2.0 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.
- 2.5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1.0 oz
Spalt Spalter - 4.8 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1.5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
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: | 1.067 | 1.048 - 1.065 | |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 11.7 SRM | 5 - 14 | |
| Alcohol: | 7.1% ABV | 5% - 7% | |
| Bitterness: | 30.3 IBU | 20 - 35 |
