“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
- 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
- SO4: 100–150
- 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.
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