RecipeDB - Saison Part Deux

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warrenlw63

Just a Hoe
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Saison Part Deux

Ale - Belgian Strong Ale
All Grain
- - - - -

Brewer's Notes

NOTE: Yeast was not Whitelabs. I used WYEAST 3724 (Saison). Not listed on ingredients database. My second Saison (no chill). The 4 aroma hop plugs were bagged and added to the 2 cubes. Only tasted via racking to the kegs. 1 keg was primed with 160g of white sugar and will allow it to carbonate. 2nd keg was innoculated with the dregs of 2 bottles of Orval. This will condition for around 8 weeks and I'll then probably bottle it. Tasting from primary fermenter was promising. Fermented @ 30 degrees for 3 weeks has produced a nice 'fruit salad' type of character that will improve as the yeast sediments. Flavour seems nicer and more well-rounded than last year's which IMO suffered too much from spec. malts. This year's vintage has none at all. Full tasting notes to come.

Malt & Fermentables

% KG Fermentable
4.5 kg Bairds Golden Promise Pale Ale Malt
4.5 kg Weyermann Pilsner
1 kg JWM Wheat Malt

Hops

Time Grams Variety Form AA
60 g Goldings, East Kent (Pellet, 5.0AA%, 60mins)
57.2 g Goldings, East Kent (Pellet, 5.0AA%, 0mins)
30 g Hallertauer (Pellet, 4.8AA%, 60mins)
14.3 g Goldings, East Kent (Pellet, 5.0AA%, 10mins)
12 g Target (Pellet, 11.0AA%, 60mins)

Yeast

200 ml White Labs WLP565 - Belgian Saison I Ale
47L Batch Size

Brew Details

  • Original Gravity 1.054 (calc)
  • Final Gravity 1.016 (calc)
  • Bitterness 31.9 IBU
  • Efficiency 79%
  • Alcohol 4.93%
  • Colour 8 EBC

Fermentation

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