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A Saison For Reason

A Saison For Reason

Saison • All Grain • 5 gal

Dodd

5.22 revised brewed

May 9, 2009 pm 08:48pm

0.0/5.0 0 ratings

Ingredients (All Grain, 5 gal)

  • 7 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 1 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .5 lbs Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • .25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1 lbs White Wheat Malt

    White Wheat Malt

    Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.

  • 1 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .5 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 oz Perle - 6.7 AA% whole; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Sterling - 4.7 AA% whole; boiled 15 min

    Sterling

    Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.

  • .5 oz Cascade - 5.5 AA% whole; boiled 5 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .25 oz cardomon - (omitted from calculations)

    cardomon

  • .7 oz corriander - (omitted from calculations)

    corriander

  • 1.5 oz Bitter orange peel - (omitted from calculations)

    Bitter orange peel

  • 1 oz Sweet Orange Peel - (omitted from calculations)

    Sweet Orange Peel

  • 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

Divide the spices for two addition. Used 2.5 tsp gypsum. BATCH 1: Mash at 151deg F. for 90min Mash-out at 167 for 20min Batch sparge at 168 for 20 min. OG 1.075 FG 1.018 k --> next time i think that i should mash lower for a more complete conversion maybe beano or termdyl as this first batch didn't go too dry. Also using 7lbs pils instead of 9 lbs ended at 1.017 70deg. this is out of range tasted wonderful light pils malt full belgian nose and palate a little tangy and medium-low alcohol. not bad for 7.5% though. better than my first dubbel. perfectly clear palisades for perle. Infection due to scratched primary and exposure due to 3 yeasts pitched wlpSI, Safbrew s-33, and red star champagne the residual sweentness is unfortunate as this should be a drier style. BATCH 2: k bottled the second batch with approprate adjustments on 5-21. This version is more balanced with a higher malt and bitterness and not as much spice the saision I ale yeast worked very nicely till 1.014 and there was no need to draw out the fermentation with an champagne yeast the mash was one hour at 142 and one at 152 with mashout and sparge(batch) for 15 at 159 and 168 resp. fermentation was brief and single stage. Avoid infection. b/c there wasn't multiple starters added to this batch bitterness was significantly higher but well complemented by malt with hops, spice and malt in the nose. also used about 4g of safbrew s-33 for some more yeast character. o.g. 1.065 f.g. 1.014 ferm. temp 73deg. F Apparent attenuation 78.5% Alcohol ~7% yay i'm in bjcp 2008 style

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.064 1.048 - 1.065
Terminal Gravity: 1.012 1.002 - 1.012
Color: 7.3 SRM 5 - 14
Alcohol: 6.8% ABV 5% - 7%
Bitterness: 34.7 IBU 20 - 35

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