highgravitybacon
Well-Known Member
- Joined
- Sep 28, 2012
- Messages
- 925
- Reaction score
- 223
- Recipe Type
- All Grain
- Yeast
- WLP566 Saison II
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.040
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 75
- IBU
- 20
- Color
- 7 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days at 72F
- Tasting Notes
- Heaven!
I got tired of all the huge ass saisons. 7,8, 9+% abv. I wanted something simple. I wanted a pounder beer. The kind of beer that Coors would make if they made a summer saison: utterly and simply drinkable.
Its pale, yellow with a hint of orange. Effervescent with a nice thick white head. There's some graininess and candy sweetness from the pils. A citrus spice, a rich maltiness from the aromatic, and some foral and spice from the hops.
It is exceedingly dry and refreshing. Thin body, but with a touch of chewiness and maltiness. Starts slightly sweet but finishes just a touch bitter and spicy, maybe a hint of medicinal or phenolic. Nothing untoward, but present.
A decent beer. I found it was a bit unbalanced until I put it in the fridge at 32F for a week. Then the bitterness fell a bit and the flavor was cleaner. We have water high in sulfates, low in chloride which accentuates the bitterness from noble type hops. If your water is high (>100 ppm) in sulfates, you may consider RO dilution prior to brewing to keep the bitterness in check.
All malt grist, 84% ADF with the yeast. It's a machine. The amount of table sugar needed to prime will increase ABV slightly. As is in the recipe, it is a 4.5% beer, but with the addition of priming sugar, it becomes a 4.8% beer and also dries out a bit. If you want a fuller beer to retain the little bit of body, reserve some wort from the kettle to prime with on bottling day and use a speise or krausen calculator to account for carbonation. Braukaiser.com has a wonderful spreadsheet for krausening or speise priming.
Carbonate to 3.5 volumes with table sugar. I used 175 grams for the volume I had.
Its pale, yellow with a hint of orange. Effervescent with a nice thick white head. There's some graininess and candy sweetness from the pils. A citrus spice, a rich maltiness from the aromatic, and some foral and spice from the hops.
It is exceedingly dry and refreshing. Thin body, but with a touch of chewiness and maltiness. Starts slightly sweet but finishes just a touch bitter and spicy, maybe a hint of medicinal or phenolic. Nothing untoward, but present.
A decent beer. I found it was a bit unbalanced until I put it in the fridge at 32F for a week. Then the bitterness fell a bit and the flavor was cleaner. We have water high in sulfates, low in chloride which accentuates the bitterness from noble type hops. If your water is high (>100 ppm) in sulfates, you may consider RO dilution prior to brewing to keep the bitterness in check.
All malt grist, 84% ADF with the yeast. It's a machine. The amount of table sugar needed to prime will increase ABV slightly. As is in the recipe, it is a 4.5% beer, but with the addition of priming sugar, it becomes a 4.8% beer and also dries out a bit. If you want a fuller beer to retain the little bit of body, reserve some wort from the kettle to prime with on bottling day and use a speise or krausen calculator to account for carbonation. Braukaiser.com has a wonderful spreadsheet for krausening or speise priming.
Code:
================================================================================
Batch Size: 21.485 L
Boil Size: 28.360 L
Boil Time: 75.000 min
Efficiency: 76%%
OG: 1.040
FG: 1.008
ABV: 4.2%%
Bitterness: 20.3 IBUs (Rager)
Color: 7 SRM (Mosher)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
White Wheat Malt Grain 750.000 g Yes No 86%% 2 L
Melanoiden Malt Grain 300.000 g Yes No 80%% 20 L
Pilsner (2 Row) Ger Grain 2.500 kg Yes No 81%% 2 L
Weyermann - Carafa II Grain 15.000 g Yes No 70%% 425 L
Total grain: 3.565 kg
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Magnum 12.5%% 8.000 g Boil 60.000 min Pellet 14.4
Willamette 4.0%% 20.000 g Boil 0.000 s Pellet 1.9
Willamette 4.0%% 15.000 g Boil 10.000 min Pellet 1.9
Hallertau 4.1%% 22.000 g Boil 0.000 s Pellet 2.1
Misc
================================================================================
Name Type Use Amount Time
Irish Moss Fining Boil 0.000 mL 0.000 s
Yeast
================================================================================
Name Type Form Amount Stage
WLP566 - Belgian Saison II Yeast Ale Liquid 35.000 mL Primary
Mash
================================================================================
Name Type Amount Temp Target Time
Infusion 14.200 L 71.600 C 66.500 C 90.000 min
Final Batch Sparge Infusion 18.725 L 78.512 C 74.000 C 15.000 min
Carbonate to 3.5 volumes with table sugar. I used 175 grams for the volume I had.