rockdemon
Well-Known Member
Ever since I started brewing 2 years ago i cannot get belgian beers right. I dont know what im doing wrong, Im trying to change something in my prodcedure everytime but nada. My stouts and amercain pale ales/IPAs turn out great thou.
The only time I managed to get some of that belgian flavor/aroma was when i used the yeast from a bunch of fresh bottles of St. Bernardus Pater 6. But Ive never managed to get there with wyeast/whitelabs or dry yeasts.
At the moment im propragating yeast from Saison Dupont Biologique and it seems to be going great so far.
Im not aiming for a Saison Dupont clone, I just think itd be too hard to get there so instead i want to make a more hoppy(not bitter) Saison.
Im thinking about spices, but dont know which ones or how much to use. Pepper sounds interresting.
Im brewing on thursday and this is the recipe so far.
HOME BREW RECIPE:
Title: Saison D'emon
Brew Method: BIAB
Style Name: Saison
Boil Time: 90 min
Batch Size: 2.6 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.038
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.007
ABV (standard): 6.73%
IBU (tinseth): 52.2
SRM (morey): 3.22
FERMENTABLES:
4.4 lb - Belgian - Pilsner (84.6%)
0.45 lb - Corn Sugar - Dextrose (8.7%)
0.35 lb - German - Wheat Malt (6.7%)
HOPS:
0.7 oz - Brewer's Gold, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 28.46
0.7 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 30 min, IBU: 17.5
0.7 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 5 min, IBU: 6.24
0.7 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 90 min, Amount: 10.6 qt, pre warmed to 70c
2) Sparge, Temp: 169 F, Time: 5 min, Amount: 6.3 qt, 76
OTHER INGREDIENTS:
0.2 oz - irish moss, Time: 15 min, Type: Fining, Use: Boil
Ive got the idea for the hops(dont know about the hop schedule though) from De Rankes wonderful Saison De Dottignies which is one of my favourite saisons.
Anyone here got any tips or ideas? I cannot really ferment very high this time of year. After the initial raise in temperature(65F-78 the first days usually) caused by the yeast activity itll probably stay at 73F the rest of fermentation.
The only time I managed to get some of that belgian flavor/aroma was when i used the yeast from a bunch of fresh bottles of St. Bernardus Pater 6. But Ive never managed to get there with wyeast/whitelabs or dry yeasts.
At the moment im propragating yeast from Saison Dupont Biologique and it seems to be going great so far.
Im not aiming for a Saison Dupont clone, I just think itd be too hard to get there so instead i want to make a more hoppy(not bitter) Saison.
Im thinking about spices, but dont know which ones or how much to use. Pepper sounds interresting.
Im brewing on thursday and this is the recipe so far.
HOME BREW RECIPE:
Title: Saison D'emon
Brew Method: BIAB
Style Name: Saison
Boil Time: 90 min
Batch Size: 2.6 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.038
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.059
Final Gravity: 1.007
ABV (standard): 6.73%
IBU (tinseth): 52.2
SRM (morey): 3.22
FERMENTABLES:
4.4 lb - Belgian - Pilsner (84.6%)
0.45 lb - Corn Sugar - Dextrose (8.7%)
0.35 lb - German - Wheat Malt (6.7%)
HOPS:
0.7 oz - Brewer's Gold, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 28.46
0.7 oz - Hallertau Hersbrucker, Type: Pellet, AA: 4, Use: Boil for 30 min, IBU: 17.5
0.7 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 5 min, IBU: 6.24
0.7 oz - Styrian Goldings, Type: Pellet, AA: 5.5, Use: Boil for 0 min
MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 90 min, Amount: 10.6 qt, pre warmed to 70c
2) Sparge, Temp: 169 F, Time: 5 min, Amount: 6.3 qt, 76
OTHER INGREDIENTS:
0.2 oz - irish moss, Time: 15 min, Type: Fining, Use: Boil
Ive got the idea for the hops(dont know about the hop schedule though) from De Rankes wonderful Saison De Dottignies which is one of my favourite saisons.
Anyone here got any tips or ideas? I cannot really ferment very high this time of year. After the initial raise in temperature(65F-78 the first days usually) caused by the yeast activity itll probably stay at 73F the rest of fermentation.