Grains & Fermentables:
% Kg ppg °L
32% 1.200 British Pale 37 2
27% 1.000 Light Dry Malt Extract 45 8
14% 0.500 Belgian Candy Sugar Amber 36 75
14% 0.500 Wheat Dry Extract 44 8
14% 0.500 Light/Pale Malt Extract Syrup 36 5
Partial mash 60 mins @ 66'C Used pretty hard water.
30g/1oz Perle @ 60 mins
30g/1oz East Kent Goldings @ 15 mins
15g/.5oz East Kent Goldings @ flame out
15g/.5oz Hallertau Mittelfruh @ flame out
Primed with beet sugar and bottle conditioned for 2 weeks.
The sugar added was mostly to be sure to hit my FG and it was spot on at 1.012, though it gave the beer a bit of a triple character. Tastes almost like a mix of S.Dupont and Delirium Tremens... Beer turned out really great though, waaay beyond my expectations! :D
Just had to add this as I feel that most of the Saison recipes here are more experimental ones or American interpretations of the style. If I did this one all grain, I would cut back on or completely remove the sugar (maybe lower the OG a bit as well) and do a long mash at low temps to make it dry out. And the key to getting a beer right with this yeast is patience, patience, high temps and more patience! Also, a little rousing may be nice every once in a while. And don't skip the starter!!!
Why British pale and not Pilsner?
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