Saison/Wit

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Saison/Wit

Unread postby Sydneybrewer » Mon Dec 03, 2018 4:08 am

The grain bill for this recipe is based on a historic but recently revived beer from Antwerp. The hops are my modern day substitutes for the original but no longer available varieties. The yeasts are just an experiment. The beer is well attenuated, slightly cloudy, tart, citrus (lemony) and spicy. It is very refreshing, ideal for warm summer weather. The Saison yeast is more dominant with the Wit yeast complimenting it.


Recipe: Saison/Wit

Brew Length: 50L (47.50 L Bottled)
OG 1.049
FG 1.004
ABV 5.91%
IBU 19.5
EBC: 6.1 EBC

Salt Additions
8.00 g Gypsum (Calcium Sulfate) (Mash)
6.00 g Calcium Chloride (Mash)
3.00 g Epsom Salt (MgSO4) (Mash)

Mash liquor after treatment

Calcium 80.3 ppm
Sodium 14.5
Chloride 87.5
Magnesium 7.8
Sulphate 113.3
Bicarbonate 27.5
Alkalinity 22.5
RA -39.4

Grain Bill:

Amt Name
7.50 kg CHÂTEAU PILSEN 2RS (3.0 EBC) 71.0 %
1.20 kg Wheat Malt, Pale (Weyermann) (3.9 EBC) 11.4 %
0.58 kg CHÂTEAU BUCKWHEAT (9.5 EBC) 5.5 %
0.58 kg Oats, Torrified (3.9 EBC) 5.5 %
0.50 kg Wheat, Flaked (3.2 EBC) 4.7 %
0.20 kg BEST Acidulated (BESTMALZ) (6.0 EBC) 1.9 %

Hops
:
Amt Name
25.00 g Northern Brewer [5.60 %] - Boil 80.0 min 7.2 IBUs -
30.00 g Aramis [8.10 %] - Boil 30.0 min 9.1 IBUs -
25.00 g Styrian Goldings [5.20 %] - Boil 15.0 min 3.2 IBUs -

Mash pH 5.6

Name Description Temperate Time
Mash-in Add 53.00 L of water and heat to 40.0C
Beta Glucan Rest 40.0 C 15 min
Protein Heat to 52.0 C over 12 min 52.0 C 15 min
Beta Heat to 64.0 C over 12 min 64.0 C 60 min
Alpha Heat to 72.0 C over 8 min 72.0 C 20 min
Mash Out Heat to 78.0 C over 6 min 78.0 C 10 min

Yeast (Rehydrated together then used to make a starter)

Amt Name
1.0 pkg Belle Saison (Lallemand/Danstar)
1.0 pkg Blanche Ale Yeast (Brewferm #Y015)

Bottled and carbonated using re-fermentation
Sydneybrewer
 
Posts: 1
Joined: Mon May 12, 2014 6:44 am
Location: Southern Sydney, Australia
Model: 50 litres

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