jan_b19
Well-Known Member
Had some leftover malts, decided to make a saison with it.
Now, normally saisons are made with one base malt but... then again historically those farmers in Wallonia and northern France used whatever they had and so did I.
Some people use spices in saisons others don't.
I'm just posting this because I felt like sharing.
so here we go (no conversions cause I don't want to right now)
4.3 gallon into fermenter
2950 g pale 2-row (Bel)
770 g Pilsner (Bel)
400 g Spelt malt
200 g Wheat malt
46 g Hallertauer Mittelfrueh @ 60
5 g Hallertauer Mittelfrueh @ 30
5 g Irish moss @ 10
15 g sweet orange zest (didn't have bitter) @ 10
5 g crushed coriander seeds @ 10
28 g Willamette @ 2
Yeast: WLP568, Belgian style saison ale yeast blend
OG 1.063 was going for 1.064 decided not to mess with it
IBU 27.5
color: 9.3 EBC
Est ABV (still fermenting) 6.5%
Ferment at 30°C for 2 weeks
Rack to Secondary 3 weeks @ 30, 1 week @ 17
I'll let you know how it tastes in 2 months
Now, normally saisons are made with one base malt but... then again historically those farmers in Wallonia and northern France used whatever they had and so did I.
Some people use spices in saisons others don't.
I'm just posting this because I felt like sharing.
so here we go (no conversions cause I don't want to right now)
4.3 gallon into fermenter
2950 g pale 2-row (Bel)
770 g Pilsner (Bel)
400 g Spelt malt
200 g Wheat malt
46 g Hallertauer Mittelfrueh @ 60
5 g Hallertauer Mittelfrueh @ 30
5 g Irish moss @ 10
15 g sweet orange zest (didn't have bitter) @ 10
5 g crushed coriander seeds @ 10
28 g Willamette @ 2
Yeast: WLP568, Belgian style saison ale yeast blend
OG 1.063 was going for 1.064 decided not to mess with it
IBU 27.5
color: 9.3 EBC
Est ABV (still fermenting) 6.5%
Ferment at 30°C for 2 weeks
Rack to Secondary 3 weeks @ 30, 1 week @ 17
I'll let you know how it tastes in 2 months
