rockdemon
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Saison yeast
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- no
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.066
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 68.03
- Color
- 5.34
- Primary Fermentation (# of Days & Temp)
- 21 days
- Tasting Notes
- A delicious hoppy saisonish beer
The Hitman
Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.066
Final Gravity: 1.012
ABV (standard): 7.16%
IBU (tinseth): 68.03
SRM (morey): 5.34
FERMENTABLES:
10 lb - Pilsner Malt (83.3%)
22 oz - Munich Malt (11.5%)
10 oz - Cara Pale (5.2%)
HOPS:
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 60 min, IBU: 29.72
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 22.84
0.63 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 15.47
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0 min
0.63 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
MASH GUIDELINES:
Infusion, Temp: 149 F, Time: 75 min
YEAST:
Danstar - Belle Saison Yeast
Optimum Temp: 63 - 75 F
This is a slightly edited recipe for a popular hoppy belgian beer that is originally dry hopped and brewed with champagne yeast.
Ive brewed it Three times now and Ive changed to saison yeast instead. Any saison yeast will do.
If you want to dry hop it then skip the 30min addition and instead add those hops when fermentation is complete(from the original recipe).
Its a wonderful beer that should be heavily carbonated and try to get it as dry as you can. I usually increase fermentation temperature from 64-75F during the first week and then turn of the heater and leave it for 2 weeks more Before Bottling!
Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.066
Final Gravity: 1.012
ABV (standard): 7.16%
IBU (tinseth): 68.03
SRM (morey): 5.34
FERMENTABLES:
10 lb - Pilsner Malt (83.3%)
22 oz - Munich Malt (11.5%)
10 oz - Cara Pale (5.2%)
HOPS:
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 60 min, IBU: 29.72
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 30 min, IBU: 22.84
0.63 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 30 min, IBU: 15.47
0.63 oz - Simcoe, Type: Pellet, AA: 12.7, Use: Boil for 0 min
0.63 oz - Amarillo, Type: Pellet, AA: 8.6, Use: Boil for 0 min
MASH GUIDELINES:
Infusion, Temp: 149 F, Time: 75 min
YEAST:
Danstar - Belle Saison Yeast
Optimum Temp: 63 - 75 F
This is a slightly edited recipe for a popular hoppy belgian beer that is originally dry hopped and brewed with champagne yeast.
Ive brewed it Three times now and Ive changed to saison yeast instead. Any saison yeast will do.
If you want to dry hop it then skip the 30min addition and instead add those hops when fermentation is complete(from the original recipe).
Its a wonderful beer that should be heavily carbonated and try to get it as dry as you can. I usually increase fermentation temperature from 64-75F during the first week and then turn of the heater and leave it for 2 weeks more Before Bottling!