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De Gale

De Gale

Saison • All Grain • 19.50 L

bear2bear

My 09-10 brewing season starts with this beer. I bought a pack of sweet gale about 9 months ago, not knowing which type of beers it is to be used. It turned out that a medieval Scotch ale known as "gruit" used it typically, but I felt that I needed more research for brewing those pre-modern beers. Then an idea to use it in a Saison recipe came up to my mind. Saison is usually lightly spiced, but I made the herby & spicy character more intense by adding 2g of gale. Also, I used a lot of cascade hops to gain a strong citrusy aroma and a medium bitterness. I expect that this beer will gain a very strong herby & spicy aroma and taste with a solid bitterness, something a normal saison beer doesn't have. This beer will not be elegant, but I wish it will be still decent in some degree, I mean, De Gaullestic.

September 21, 2009 pm 02:27pm

4.0/5.0 1 rating

Ingredients (All Grain, 19.50 L)

  • 3.3 kg Canadian Craft Brewers Pale Malt; Beeston

    Canadian Craft Brewers Pale Malt; Beeston

    2-Row for brew pubs and microbreweries.

  • 1 kg German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.24 kg Honey Malt

    Honey Malt

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

  • 0.12 kg Belgian Aromatic

    Belgian Aromatic

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

  • 0.48 kg White Wheat Malt

    White Wheat Malt

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

  • 0.46 kg Honey

    Honey

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

  • 0.21 kg Candi Sugar Amber

    Candi Sugar Amber

    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.

  • 0.02 kg 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.

  • 24 g Cascade - 5.8 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 14 g Cascade - 5.8 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 7 g Cascade - 5.8 AA% pellets; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 2 g Sweet Gale - (omitted from calculations)

    Sweet Gale

  • 14 g Cardomon - (omitted from calculations)

    Cardomon

  • 14 g Corriander - (omitted from calculations)

    Corriander

  • 14 g Bitter Orange Peel - (omitted from calculations)

    Bitter Orange Peel

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Usual mashing with a protein rest at 55-62C for 30 min. At boiling, a sugar pack (all honey and candi sugars) was added at 60 min., a herb & spice pack (gale 1g, cardomon 7g, corriander 7g, and orange peel 7g) at 75 min., another herb & spice pack (the same ingredients) at 85 min. Total boiling time was 90 min. The spices were coarsely crushed. Brewed on 9/21/09. The OG was 1.070. Went to the secondary with SG 1.022 on 10/13/09. Bottled on 10/30/09. (Forgot to check the FG. )

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: 13.2 SRM 5 - 14
Alcohol: 7.1% ABV 5% - 7%
Bitterness: 27.0 IBU 20 - 35

Discussion

bear2bear

Tasted

2009-12-05 7:43am

I tasted this beer. It is quite herbal and spicy, and a bit bitter because of the gale. The bitterness is not like that from hops, intense at first but not lasting long. It may have been better if I used the half amount of gale, namely 1g, and less cardomon, in order to keep a balance with other spices better. But this does not mean the beer is off balance. It is quite along the style of the saison beer, just a little too herbal & spicy for me.

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