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Old 09-29-2013, 11:29 PM   #1
Austin_
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Join Date: Mar 2008
Location: New Orleans, LA
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Default Bottomland Saison

Yeast: Danstar Belle Saison
Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.006
IBU: 24.4
Boiling Time (Minutes): 90
Color: 5.2
Primary Fermentation (# of Days & Temp): 28 days @ 76-80 F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Dry, spicy beer. Oak adds a mild complexity.

This recipe recently won crowd favorite and brew club favorite at our annual brew club brew-off. Shout-out to Bicycle Brew Club in Baton Rouge.

11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.50 Acidulated Malt
0.7 oz. Northern Brewer @ 60
0.3 oz. Northern Brewer @ 15
1/2 ounce light French oak cubes in primary
Danstar Belle Saison yeast
No-chill
Mashed at 149 F for 75 mins

My first time using the Belle Saison yeast. Took off within hours and went strong. After a week I pulled a sample and wasn't too impressed with the beer. I let it sit a total of a month in primary and then kegged it up a week before the competition. Tasted fantastic after that week in the keezer. We went through 5 gallons pretty quick.

I wish I had a better picture after it was fully carbed up.



Edit: Hmm. Couldn't figure out how to tag it as All-Grain. Sorry about that.

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