Saison August 2014 
All Grain Recipe
Submitted By: waynel (Shared)
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| Brewer: Wayne Lawson | |
| Batch Size: 7.66 gal | Style: Saison (16C) |
| Boil Size: 8.69 gal | Style Guide: BJCP 2008 |
| Color: 30.9 SRM | Equipment: Braumeister 20l |
| Bitterness: 27.7 IBUs | Boil Time: 60 min |
| Est OG: 1.061 (15.0° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Single Stage |
| ABV: 6.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 2.00 tsp |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
1 |
| 7 lbs 11.46 oz |
Pilsen (Dingemans) (1.6 SRM) |
Grain |
2 |
| 4 lbs 6.55 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
3 |
| 1 lbs 1.64 oz |
Acid Malt (3.0 SRM) |
Grain |
4 |
| 7.05 oz |
Caramel/Crystal Malt -60 (30.5 SRM) |
Grain |
5 |
| 3.53 oz |
Light Dry Extract in Yeast starter (8.0 SRM) |
Dry Extract |
6 |
| 2 lbs 3.27 oz |
Candi Sugar, Dark (275.0 SRM) |
Sugar |
7 |
| 5.64 oz |
Brown Sugar, Light-bottling (8.0 SRM) |
Sugar |
8 |
| 0.71 oz |
Dr Rudi [11.7%] - Boil 60 min |
Hops |
9 |
| 0.42 oz |
Dr Rudi [11.7%] - Boil 30 min |
Hops |
10 |
| 0.53 oz |
Hallertauer Hersbrucker [1.6%] - Boil 15 min |
Hops |
11 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
12 |
| 0.74 oz |
Hallertauer Hersbrucker [1.6%] - Boil 5 min |
Hops |
13 |
| 1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
14 |
| 1.0 pkgs |
German Lager- condition (White Labs #WLP830) |
Yeast |
15 |
| 1.0 pkgs |
Lalvin EC-1118-Bottling (Lallemand - Lalvin #EC-1118) |
Yeast |
16 |
| 1.0 pkgs |
Pasteur Champagne - for drying (Red Star #-) |
Yeast |
17 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
18 |
| 2.0 pkgs |
Belgian Sour Mix 1- condition (White Labs #WLP655) |
Yeast |
19 |
Taste Notes
Demerara sugar 160g for bottlingNotes
19th Aug added champagne yeast to the ferment to dry beer further.
The beer was at 25'C due to summer months and after adding the champ yeast there was a medi taste. Put in new fermenter arround 26th August at 5'C to condition and see if the taste disapeared.
4/10/2014 added carbon mix from a high % yeast combi. Mix in and let a week.
11/10/2014 transfered to another fermenter. Medical tast seems to have faded. Added isinglass and transfer to fridge to clear further.
18-04-2015. Bottled with demerara sugar and EC1118 yeast(compacts and works over various temps)
This Recipe Has Not Been Rated
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