New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 16 - Belgian and French Ale => Topic started by: jeffsmith on April 18, 2012, 05:12:14 PM
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Since the warm weather is approaching and I've got some Belgian Ale yeast in my fridge, figured I should start thinking about a nice dry Saison.
Colour: 5.7 SRM
36IBU
OG 1.052
6% ABV
Mash at 149ºF (75% eff)
90 minute boil
Grist
9lb 2oz (78.9 %) Canadian 2-Row Pilsen Malt
1lb 6oz (12.0 %) Rye Malt
4.00 oz (2.2 %) Belgian Caramunich Malt 120
13.00 oz (7.0 %) Sugar - White Sugar/Sucrose (end of boil)
Hops
NZ Nelson Sauvin (11.9 %AA) 0.25 oz 60 Min
NZ Nelson Sauvin (11.9 %AA) 0.25 oz 30 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 20 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 10 Min
NZ Nelson Sauvin (11.9 %AA) 0.50 oz 5 Min
NZ Nelson Sauvin (11.9 %AA) 1.00 oz At turn off
White Labs WLP550-Belgian Ale