manticle
Standing up for the Aussie Bottler
Saison
Ale - Bière de GardeAll Grain
Brewer's Notes
Mash:
TEMP: 55/62/67/72/78
TIME: 5/10/50/10/10
This is my standard mash regime for belgian and German style beers.
CaCl2 and CaSO4 added to mash and boil in equal ratios. You could get away with just CaCl2. Acid addition optional depending on mash pH.
I have made this grist with 3711 (French Saison), 3726(PC farmhouse ale) and 3724 Belgian saison. Unfortunately with the 3711, I left the tap off the kettle when draining first runnings. Made up to full volume with my sparge anyway so got a light, bitter version. Still tasted great, got a 5th in beerfest 2012 so I reckon made properly it would have done very well. Farmhouse is my favourite so far.
Ferment at ambient during summer (although the belgian works better at minimum 28 degrees, preferably hotter). No fusels etc in any of the versions.
Sub category biere de garde because saison seems remarkably absent from the drop down menu.
Also absent is victory and biscuit malt. There should be a 250g addition of either one of these.
Furthermore, I used dingemans pilsner not weyerman - either would do but I like to use Belgian malt in belgian-ish beers.
This was no chilled with no adjustments.
FG anywhere between 1008 and 1002 depending on which yeast (forgotten now) but that mash regime will prevent everything tasting overly dry or thin. Still refreshing on a hot day.
TEMP: 55/62/67/72/78
TIME: 5/10/50/10/10
This is my standard mash regime for belgian and German style beers.
CaCl2 and CaSO4 added to mash and boil in equal ratios. You could get away with just CaCl2. Acid addition optional depending on mash pH.
I have made this grist with 3711 (French Saison), 3726(PC farmhouse ale) and 3724 Belgian saison. Unfortunately with the 3711, I left the tap off the kettle when draining first runnings. Made up to full volume with my sparge anyway so got a light, bitter version. Still tasted great, got a 5th in beerfest 2012 so I reckon made properly it would have done very well. Farmhouse is my favourite so far.
Ferment at ambient during summer (although the belgian works better at minimum 28 degrees, preferably hotter). No fusels etc in any of the versions.
Sub category biere de garde because saison seems remarkably absent from the drop down menu.
Also absent is victory and biscuit malt. There should be a 250g addition of either one of these.
Furthermore, I used dingemans pilsner not weyerman - either would do but I like to use Belgian malt in belgian-ish beers.
This was no chilled with no adjustments.
FG anywhere between 1008 and 1002 depending on which yeast (forgotten now) but that mash regime will prevent everything tasting overly dry or thin. Still refreshing on a hot day.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 3.5 kg | Weyermann Pilsner |
| 1 kg | Weyermann Pale Wheat |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 15 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 60mins) | ||
| 15 g | Spalter (Pellet, 4.5AA%, 60mins) | ||
| 15 g | Spalter (Pellet, 4.5AA%, 20mins) | ||
| 15 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 20mins) | ||
| 10 g | Spalter (Pellet, 4.5AA%, 0mins) | ||
| 10 g | Hallertauer Mittelfrueh (Pellet, 4.0AA%, 0mins) |
Misc
 | 0.5 tsp | Yeast Nutrient |
| 0.5 tablet | Whirfloc |
22L Batch Size
Brew Details
- Original Gravity 1.045 (calc)
- Final Gravity 1.015 (calc)
- Bitterness 24.6 IBU
- Efficiency 70%
- Alcohol 3.88%
- Colour 7 EBC
Fermentation
- Primary 7 days
- Secondary 7 days
- Conditioning 4 days
