Saison August 2014

All Grain Recipe

Submitted By: waynel (Shared)
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Brewer: Wayne Lawson
Batch Size: 7.66 galStyle: Saison (16C)
Boil Size: 8.69 galStyle Guide: BJCP 2008
Color: 30.9 SRMEquipment: Braumeister 20l
Bitterness: 27.7 IBUsBoil 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 bottling

Notes

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)

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