Austin_
Well-Known Member
- Yeast
- Danstar Belle Saison
- Yeast Starter
- no
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.057
- Final Gravity
- 1.006
- Boiling Time (Minutes)
- 90
- IBU
- 24.4
- 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.
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.
