Everyone calls it something different. It's like fruity eggs to me if that makes sense. SWMBO just calls it rotten. I'm drinking wit right now and it's definately there.
As much as I try to get into the Belgian beers I can't get paste this flavor profile that they all share. I know many people go crazy for Belgians but alas I have finally come to the conclusion that I just don't like them There are some that I do like such as Chimay Premier, but most as soon as I get that taste I'm turned off. To me it's the yeast because even American beers that are not true Belgian styles, if they use the Belgian yeasts I'm not likin' it!
Oh well I guess I'll just have to stick with the American, British and German styles
wheat, spices and belgian yeast will certainly create some different flavors
Amen to that! :rockin:That's the cool part of the hobby. We can all make what we like and all agree that simply making beer is what binds us.
Super Satanic Saison
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
16-C Belgian & French Ale, Saison
Min OG: 1.048 Max OG: 1.080
Min IBU: 25 Max IBU: 45
Min Clr: 5 Max Clr: 12 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.069 Plato: 16.85
Anticipated SRM: 5.3
Anticipated IBU: 33.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.054 SG 13.23 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
40.0 5.00 lbs. Briess LME- Pilsner America 1.035 4
24.0 3.00 lbs. Pilsener Germany 1.038 2
16.0 2.00 lbs. Vienna Malt America 1.035 4
12.0 1.50 lbs. Clover Honey Generic 1.035 0
8.0 1.00 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 4.00 18.0 90 min.
0.50 oz. Fuggle Pellet 4.50 10.1 90 min.
1.00 oz. Goldings - E.K. Whole 4.20 5.3 20 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Irish Moss Fining 15 Min.(boil)
Yeast
-----
White Labs WLP568 Belgian Style Saison Ale Yeas
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 6.00
Water Qts: 8.00 - Before Additional Infusions
Water Gal: 2.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 45
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 164 Time: 15
Total Mash Volume Gal: 2.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Notes
-----
Adding Honey 4-5 days into primary.
Honey was from various local california sources (mixture). NOT clover.
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