Saison du Ble
by Highwoods Brewing

 

Brew Date: 11-30-2017

Malts:

1.0 lb.  Bavarian Wheat DME

0.25 lb.  Sparkling Amber DME

2.0 oz.  Red Wheat

2.0 oz.  Caramel 20L

2.0 oz.  2-Row Malt

1.0 oz.  Aromatic

PPG

43 / 43.0

43 / 21.5

37 / 3.5

35 / 3.3

38 / 3.6

36 / 1.7

DP

0

0

180

0

140

0

Deg L

3

10

3

20

2

19

Bill%

56.9

28.4

4.2

4.2

4.2

2.1

Adjuncts: 3.0g Bitter Orange Peel (5 min)

Calc OG: 1.077                BE: 75%                DP: 91                SRM: 8                IBUs: 43                TGW: 2.9 lbs.

Hops:

Amount

7.0g

4.0g

Time

60

10

%Alpha Acid

12.0

4.8

Calc IBUs

40

3

Yeast: Belle Saison

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add Bavarian Wheat DME, and bring back to boil, stirring frequently. Add 7g Galena, boil for 50 min. Add 4g UK East Kent Goldings, Amber DME, and flocculant, boil for 5 min. Add 3g Bitter Orange Peel, boil for 5 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.079

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.005                                                                 ABV = (1.079 - 1.005) x 131.25 = 9.7%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Great saison. Do again AG.