- Recipe Type
- All Grain
- Yeast
- Belle Saison
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.048
- Final Gravity
- 1.002
- Boiling Time (Minutes)
- 60
- IBU
- 29
- Color
- 7SRM
- Primary Fermentation (# of Days & Temp)
- 7 days at 68F
- Secondary Fermentation (# of Days & Temp)
- 3 days at 75F
- Tasting Notes
- Summery, refreshing, golden and spicy straight saison.
I was looking at making a very straight saison for the end of the summer using ingredients I already had. The result is this slightly hazy, spicy summer beer that goes down well with all kinds of crowds. For people not into real ales / craft beers it was a step up from a Belgian style witbier so it seems like a good gateway beer. For me it was a good straight saison with some hints of golden ale. It was a bit too drinkable given it's strength (goes down like a 4 percenter and hits you like a 6).
(Converting measures slightly to fit 5 US gallons)
OG 1.048, FG 1.002, 6% ABV, 29IBU, 7SRM, 95% attenuation (!)
Grist
8lb Dingelmans pale ale malt
4oz Rye malt
Mash 60 minutes at 148F.
Boil for 60 minutes
@60m - add 1/2oz Challenger (8.5%) for 15IBU
@20m - add 1oz Minstrel (6.5%) for 14IBU
@20m - add 10oz Invert Sugar Syrup #2
@End of boil bring temperature down to 185F and steep 1/2oz Minstrel and add one crushed pimento corn (allspice - optional anyway)
Do the usual business, pitch Belle Saison and ferment low (68F) for a week before raising the temperature to 75F. Carbonate heavily 2.4-2.8vol CO2.
The esters and hop flavour I got in this beer opened with bitter orange and faint stone fruit, then moved to pepper and clove, before finishing with a light bitterness and more pepper. I bottled and the balance of esters seems to be slightly different in each bottle, with one of them having hints of banana (which I was trying to avoid).
(Converting measures slightly to fit 5 US gallons)
OG 1.048, FG 1.002, 6% ABV, 29IBU, 7SRM, 95% attenuation (!)
Grist
8lb Dingelmans pale ale malt
4oz Rye malt
Mash 60 minutes at 148F.
Boil for 60 minutes
@60m - add 1/2oz Challenger (8.5%) for 15IBU
@20m - add 1oz Minstrel (6.5%) for 14IBU
@20m - add 10oz Invert Sugar Syrup #2
@End of boil bring temperature down to 185F and steep 1/2oz Minstrel and add one crushed pimento corn (allspice - optional anyway)
Do the usual business, pitch Belle Saison and ferment low (68F) for a week before raising the temperature to 75F. Carbonate heavily 2.4-2.8vol CO2.
The esters and hop flavour I got in this beer opened with bitter orange and faint stone fruit, then moved to pepper and clove, before finishing with a light bitterness and more pepper. I bottled and the balance of esters seems to be slightly different in each bottle, with one of them having hints of banana (which I was trying to avoid).
