I must say I am very pleased with the outcome. It is truly a nice beer that tasted very refreshing on a "hot" (it was about 24°C) day. I must drink another bottle to give more precise tasting notes, but I remember it being a little fruity with a nice balanced hop bitter. The head was nice and creamy and stayed on until the end.
After my less fortunate witbier this is winning recipe (for my personal taste). I can't wait until I can drink another one!
Niels
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General---------------------------------------------------
Name---------------- : Pas de Saison
Beer type----------- : A Saison
Desired litres------ : 25 litre
Desired SG---------- : 1049
Extraction efficiency: 75 %
Algemeen--------------------------------------------------
Total brewing water- : 38.5 litre
Mash water---------- : 33 litre
Sparge water-------- : 5.5 litre
Boiling time-------- : 90 minutes
Calculated colour--- : 8 EBC (Morey)
Calculated bitter--- : 32 EBU (Tinseth)
Malt bill-------------------------------------------------
64% 3250 g Pilsner malt 3 EBC
29% 1500 g Malted wheat 3 EBC
3% 150 g Aroma 150 MD 150 EBC
4% 200 g Table sugar 0 EBC
Hops------------------------------------------------------
Pellets---00025 g 8.50 %aa 90 min Premiant (CZ)
Pellets---00015 g 6.50 %aa 90 min East Kent Goldings (UK)
Pellets---00010 g 8.50 %aa 02 min Premiant (CZ)
Pellets---00010 g 6.50 %aa 02 min East Kent Goldings (UK)
Pellets---00010 g 4.60 %aa 02 min Styrian Golding (UK)
Yeast------------------------------------------------------
Strain-------------- : Danstar Belle-Saison
Added as------------ : hydrated
Volume-------------- : 1 package of 12 g
Aeration------------ : Shaking
Temperature--------- : 22°C
Mash table-------------------------------------------------
Maisch at 45°C
30 min at 45°C
15 min at 55°C
30 min at 62°C
15 min at 68°C
5 min at 74°C
Notes------------------------------------------------------
Add sugar after 2~3 days into fermentation.
Pitch yeast at 22°C and let it freely rise.
Raise temperature slowly to 27°C to finish of the fermentation.
Recipe is created using information found in the book "Farmhouse Ales" by Phil Markowski.
Mash schedule: page 155 Reference recipe: page 181
Ingredients used from inventory except for yeast.
Cold conditioned at 6°C for 3 weeks.
Primed with 8.5 gr/l table sugar before bottling.
"Ceci n'est pas une saison!"
