Farmgirl Saison: Difference between revisions
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Created page with "'''<big>By Mick Harrison</big>''' Recipe is part of Recipe Index '''BJCP 2021 Style - Saison (25B)''' <!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> One of my first 'continental' brews having recently done a Belgian/French beer beer trip! Very surprised how well it turned out. This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation! == Awards..." |
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=== Boil === | === Boil === | ||
<!-- Add boil notes here --> | <!-- Add boil notes here --> | ||
Hops as per schedule above. | * Hops as per schedule above. | ||
Protofloc added 15 mins before the end | * Protofloc added 15 mins before the end | ||
35g crushed coriander seed added at flameout | * 35g crushed coriander seed added at flameout | ||
Apx. 20min hop stand for coriander to infuse | * Apx. 20min hop stand for coriander to infuse | ||
=== Ferment === | === Ferment === | ||
Revision as of 09:26, 13 June 2023
By Mick Harrison
Recipe is part of Recipe Index
BJCP 2021 Style - Saison (25B)
One of my first 'continental' brews having recently done a Belgian/French beer beer trip! Very surprised how well it turned out. This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation!
Awards
2013 London & Southeast (LAB Open)
1st - Belgian and French Table
Statistics
- Batch size 50l
- IBU 22
- ABV 5.2%
- OG 1.045
- FG 1.005
- EBC 13.2
Ingredients
Water
Malt
- Lager Malt, 3 EBC, 8kg, 76.2%
- Pale wheat Malt, 4 EBC, 1.3kg, 12.4%
- Munich Malt, 25 EBC, 800gr, 7.6%
- Crystal Malt, 150 EBC, 400gr, 3.8%
Hops
- 70g Hallertauer Traditional, 75 mins
- 20g Cascade, 0 mins
- 20g Lublin, 0 mins
Yeast
NBS Belgian Saison (Belle Saison)
Process
Mash
Single infusion mash, medium body, batch sparge
Boil
- Hops as per schedule above.
- Protofloc added 15 mins before the end
- 35g crushed coriander seed added at flameout
- Apx. 20min hop stand for coriander to infuse
Ferment
Normal fermentation prep. Rehydrate the yeast, oxygenate the wort, pitch at 20c
Serving
Drinks well for both keg and bottle but keg version tends to be a bit smoother