Friday, May 26, 2017

Home Brew Recipe: Battre L’oie Saison (All-Grain)

https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-saison-grain/

“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”


Battre L’oie Saison (All-Grain) | Saison

INGREDIENTS

  • For 5 gallons (18.93 L)
    • Fermentables
    • 6.6 lb. (3 kg) Pilsner malt
    • 1.1 lb. (0.5 kg) Vienna malt
    • 1.1 lb. (0.5 kg) wheat malt
    • 1.1 lb. (0.5 kg) white table sugar, added at flame-out
    • Hops
    • 1.0 oz. (28 g) Aramis* pellet hops, 7% a.a. (60 min.)
    • 1.0 oz. (28 g) Barbe Rouge** pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)
    • *Suggested Aramis hop substitutions: Willamette, Challenger
    • **Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial
    • Yeast
    • Belgian saison yeast with sufficient yeast starter (200 billion cells)
    • Misc.
    • 0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
    • Recommended water profile, PPM (optional):
    • Ca: 75–125
    • Mg: 10
    • Total alkalinity: 0–50
    • SO4100–150
    • Cl: 100–150
    • RA: −100–0

    SPECIFICATIONS

    • Original Gravity: 1.049 (12.2* P)
    • Final Gravity: 1.007 (1.8* P)
    • ABV: 5.6%
    • IBU: 27
    • SRM: 3
    • Boil Time: 60 minutes
    • Pre-boil Volume: 7 gal (26.5 L)
    • Pre-boil Gravity: 1.045 (11.2* P)

    DIRECTIONS

    • Mash grains at 153° F (67° C) for 60 minutes.
    • Mash out at 168° F (76° C), with pre-boil wort volume of 7 gal. (26.5 L).
    • Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.
    • Chill wort to 62° F (17° C) and pitch yeast.
    • Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).
    • Rack to secondary fermenter and age for 10–14 days at 65° F (18° C).
    • Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.
    Battre L’oie Saison is one of three Big Brew 2017 official homebrew recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage.

    #homebrewrecipe, #electrichomebrewing, #biab

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