Belgian Ape Crew Saison Ale v1.0 (5gal)

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 5.50 galStyle: Saison (19D)
Boil Size: 7.31 galStyle Guide: BJCP 1999
Color: 6.3 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (5.5gal batch)
Bitterness: 31.4 IBUsBoil Time: 90 min
Est OG: 1.072 (17.4° P)Mash Profile: Affenhaus - Single Infusion, Very Light Body, Batch Sparge
Est FG: 1.004 SG (1.1° P)Fermentation: My Aging Profile
ABV: 8.9%Taste Rating: 0.0

Amount Name Type #
10 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
1 lbs 8.00 oz Wheat Malt, Bel (2.0 SRM) Grain 2
1 lbs Munich Malt - 20L (20.0 SRM) Grain 3
4.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 4
3 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 5
3.00 oz Hallertauer [3.8%] - Boil 90 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Orange Peel, Bitter (Boil 10 min) Misc 8
0.50 oz Coriander Seed (Boil 10 min) Misc 9
1.00 oz Saaz [5.0%] - Steep 60 min Hops 10
1.0 pkgs Belgian Saison I Ale (White Labs #WLP565) Yeast 11


3/26: Planning recipe: Expecting to start fermentation @ 68, then raising it to max of the range, not sure about spices to be added (JZ recommends not adding much if any). Going to aim for a low mash temp to get high attenuation (75%). As usual, I'm likely underestimating my brewhouse efficiency, but until I get that dialed in, I'll go with 65% 3/29: Brewed late night and attempted batch sparging in the big cooler. Did not go very well. The mashing temp was a little low (145F), but I also didn't get the extraction from 2nd and 3rd runnings. Forgot to adjust pH of water, forgot whirlfloc. Ended up adding some extra cane sugar (1lb) to get a decent OG after boiling down. Pitched 1 vial of new yeast + one from an old starter that had been sitting in fridge for a month. Starting fermentation at 66F 3/30: Full krausen and blowoff in less than 24 hours. Cranked up heat to almost 80F 3/31: Adjusted temp down a little, bubbling is slower. Lost about 0.5 gallons to blow-off and foam when the blow-off tube was blown off... 4/5: Fermented for a week, SG @ 1.030 which I think is a bit disappointing. However, I've been elevatoring the temperature, and have perhaps hurt the attenuation a bit as a result. Will check again on Thu and possibly pitch another vial of Saison yeast. 4/8: SG @ 1.015 - racking to secondary wish I could place somewhere cool 4/22: SG @ 1.012 - racking to keg after 14 days in secondary. Phenols, warmth, light tartness, and a slight bitterness. Very promising! 4/29: Left to carbonate in slightly high temp in garage at 25psi. Turned out great. Lots of phenols, low on coriander and orange peel, but still a good Saison

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