Saison Try #3
Belgian Specialty Ale
Recipe Specs
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Batch Size (G): 4.0
Total Grain (lb): 11.888
Total Hops (oz): 1.25
Original Gravity (OG): 1.076 (°P): 18.4
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 8.50 %
Colour (SRM): 5.1 (EBC): 10.0
Bitterness (IBU): 15.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill
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7.236 lb Pilsner (60.87%)
3.101 lb Rye Malt (26.09%)
1.034 lb Candi Sugar, Clear (8.7%)
0.517 lb Flaked Oats (4.35%)
Hop Bill
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0.50 oz Willamette Pellet (4.9% Alpha) @ 60 Minutes (First Wort) (0.1 oz/Gal)
0.50 oz Saaz Pellet (4% Alpha) @ 10 Minutes (Boil) (0.1 oz/Gal)
0.25 oz East Kent Golding Pellet (3% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)
Misc Bill
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2.00 oz Corriander Seed @ 10 Minutes (Boil)
1.00 oz Lemon Peel @ 10 Minutes (Boil)
2.00 oz White Pepper @ 10 Minutes (Boil)
Single step Infusion at 152°F for 60 Minutes.
Fermented at 68°F with Danstar Belle Saison
Notes
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Mashed a little warm, prolly 154 or so. Not sure why. Didnt loose temp at all
Didnt take an OG so Im guessint at 1070
Used the dry Belle Saison yeast. Rehydrated with a bit of wort and some distilled
Pitched at about 70
Started fermentation at 68
Pushed ferm to 70 afterr 2 days.
Kept in ferm chamb at 70 for the whole fermentation
6/16/2013 6:04:48 PM : Racked to keg today. FG really low 1005 or so, maybe even closer to 1000. Had a bit more of a cidery smell than I am comfortable with but the hydro tasted good.
