Farmgirl Saison: Difference between revisions
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<!-- Add summary of recipe, comments you and others have made, and any suggestions to modifications here --> | <!-- 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 | One of my first 'continental' brews having recently done a Belgian/French beer trip!<br> | ||
This has been brewed many times since using the base recipe but making a few tweaks in the name of experimentation! | |||
== Awards == | == Awards == | ||
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== Ingredients == | == Ingredients == | ||
=== Water === | === Water === | ||
Sorry - no water notes | |||
=== Malt === | === Malt === | ||
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=== Ferment === | === Ferment === | ||
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Normal fermentation prep. | Normal fermentation prep...<br> | ||
Rehydrate the yeast, oxygenate the wort, pitch at 20c | Rehydrate the yeast, oxygenate the wort, pitch at 20c<br> | ||
Ferment completed in 7 days | |||
=== Serving === | === Serving === | ||
Revision as of 09:46, 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 trip!
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
Sorry - no water notes
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
Ferment completed in 7 days
Serving
Drinks well for both keg and bottle but keg version tends to be a bit smoother