RecipeDB - Saison du Auld Lang Sine

[warrenlw63]

Saison du Auld Lang Sine

Ale - Belgian Strong Ale
All Grain

Brewer's Notes

There's no category for Saison so I put it under Strong Ale. Just finished the last bottle of this stuff at around 9 months old and it was superb. Very authentic and complex. Most of the batch was consumed too young from the keg. Would definitely recommend bottling this type of beer. Wheat component was Bourghul which isn't listed as an ingredient. Saison yeast fermented at around 30 degrees is critical. Pitch at normal temps (say 18-20) and let the primary ferment rise otherwise this yeast will go to sleep. Please note I used Wyeast 3724 Belg. Saison. Not the Whitelabs on the list. Once again database does not include the Wyeast version. Enjoy!

Malt & Fermentables

%	KG	Fermentable
	5 kg	JWM Export Pilsner
	2 kg	Weyermann Pale Wheat
	1.5 kg	Weyermann Vienna
	0.2 kg	Weyermann Caraamber
	0.4 kg	Cane Sugar

Hops

Time	Grams	Variety	Form	AA
	60 g	Styrian Goldings (Pellet, 5.4AA%, 60mins)
	20 g	Saaz (Czech) (Pellet, 4.0AA%, 60mins)
	20 g	Saaz (Czech) (Pellet, 4.0AA%, 5mins)
	15 g	Styrian Goldings (Pellet, 5.4AA%, 15mins)
	5 g	Styrian Goldings (Pellet, 5.4AA%, 5mins)

Yeast

2000 ml

White Labs WLP565 - Belgian Saison I Ale

Misc

	15 g	Corriander
	0.3 tablet	Whirfloc

40L Batch Size

Brew Details

• Original Gravity 1.058 (calc)
• Final Gravity 1.017 (calc)
• Bitterness 28.2 IBU
• Efficiency 79%
• Alcohol 5.32%
• Colour 9 EBC
• Batch Size 40L

Fermentation

• Primary 21 days
• Secondary 21 days
• Conditioning 4 days