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Kludde
Saison • Extract • 5 gal
Boil styrian and malts for 60 minutes. Add orange and ginger and boil for 15 more minutes. 1/2 oz Saaz at 5 mins then 1 oz at 3 minutes of last boil.
January 6, 2009 pm 01:27pm
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Ingredients (Extract, 5 gal)
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 6 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 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.
- 2 oz
Styrian Goldings - 2.9 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 1/2 oz
Saaz - 5.0 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% whole; boiled 3 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 3 oz
Oranges peeled. - (omitted from calculations)
Oranges peeled.
- 1 oz
Ginger - (omitted from calculations)
Ginger
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 5.1 SRM | 5 - 14 | |
| Alcohol: | 7.3% ABV | 5% - 7% | |
| Bitterness: | 24.0 IBU | 20 - 35 | |
Discussion
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