RecipeDB - Antipholus' Saison II

[drtomc]

Antipholus' Saison II

Specialty - Belgian Strong Ale
All Grain

Brewer's Notes

BAIB/NC

Mashed at 62.5C for 90min; raised to 78C for mashout.

90min boil.

Used Wyeast 3724 Belgian Saison.

Pitched at 24C; after 3 days raised to 28C for remainder of primary.

Malt & Fermentables

%	KG	Fermentable
	3 kg	Weyermann Pilsner
	2 kg	JWM Wheat Malt
	1 kg	Weyermann Munich I

Hops

Time	Grams	Variety	Form	AA
	40 g	Spalter (Pellet, 4.5AA%, 5mins)
	40 g	Spalter (Pellet, 4.5AA%, 60mins)

Yeast

1 ml

White Labs WLP565 - Belgian Saison I Ale

Misc

0.5 tablet

Whirfloc

23L Batch Size

Brew Details

• Original Gravity 1.059 (calc)
• Final Gravity 1.018 (calc)
• Bitterness 22.6 IBU
• Efficiency 70%
• Alcohol 5.32%
• Colour 11 EBC
• Batch Size 23L

Fermentation

• Primary 14 days
• Secondary 14 days
• Conditioning 4 days

 

[Spoonta]

This is the discussion topic for the recipe: Antipholus' Saison II

so howed it turn out

 

[chadjaja]

I'm really surprised at your FG. For that yeast i'd expect it to get under 1010 at least. I would expect it doesn't turn out dry enough for a saison.

What ferment temp did you ferment at? I just racked mine the other week off its yeast cake using the same yeast and it took 5+ weeks to get down to 1004 and I'm only up the road to you so I'd say we could of had similar ferment temps.

Haven't used those hops so I'm interested to hear the outcome and what they bring to this yeast dominated beer.