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Mr. Funky Suds
Saison • All Grain • 5 gal
Its gonna be funky
July 8, 2009 pm 02:46pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 9 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Glacier - 7.0 AA% pellets; boiled 60 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- 1 oz
Glacier - 5.5 AA% pellets; boiled 20 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
- .5 oz
bitter orange peel last 5 min - (omitted from calculations)
bitter orange peel last 5 min
- 1 tbsp
fresh grated ginger root last 5 min - (omitted from calculations)
fresh grated ginger root last 5 min
-
Wyeast 3724 Belgian Saison™
Wyeast 3724 Belgian Saison™
Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.
Notes
I added the orange blossom honey in the last 10 minutes of the boil. I used 3 L of starter. Starting ferm temp was 75 for 3 days and now i've ramped it up to ~85 for the balance of fermentation.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: C - Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.013 | 1.002 - 1.012 | |
| Color: | 4.4 SRM | 5 - 14 | |
| Alcohol: | 6.8% ABV | 5% - 7% | |
| Bitterness: | 44.3 IBU | 20 - 35 | |
Discussion
Best Saison I've made
2009-10-05 1:16pm
I have played around with a few saison recipes over the years and this one is by far my best. I've gotten really good feedback from the guys at my local brew store and from a few friends that are avid Saison drinkers. I think the honey added a really nice touch to the style. It still finishes dry as it should and has all of the esters a good Saison should have.
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