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Belgian brewski

Belgian brewski

Saison • All Grain • 10 gal

Renaissance Brew

New belgian style

December 26, 2008 pm 12:09pm

0.0/5.0 0 ratings

Ingredients (All Grain10 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

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