AG#39 – Saison au Citron

IMG_3149

After my last disastrous attempt at a fruit beer (the Raspberry Porter), I wanted to try another one, this time based on a Belgian Saison. I want something as pale as possible, so I’m using a large percentage of wheat malt. “Farmhouse Ales” suggests a maximum percentage of 30% wheat malt for saisons.

Recipe Specifications

Boil Size: 19.12 l
Post Boil Volume: 16.12 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 13.50 l
Estimated OG: 1.057 SG
Estimated Color: 10.7 EBC
Estimated IBU: 24.5 IBUs
Brewhouse Efficiency: 45.00 %
Est Mash Efficiency: 46.7 %
Boil Time: 90 Minutes

Ingredients

2.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins
3.580 kg Bohemian Pilsner Malt, Weyermann (4.0 EBC), 63.0 %
1.705 kg Wheat Malt, Bel (3.9 EBC), 30.0 %
0.170 kg Munich Malt (17.7 EBC), 3.0 %
0.227 kg Corn Sugar (Dextrose) (0.0 EBC), 4.0 %
15 g Styrian Goldings [3.00 %] – Boil 60.0 mins, 9.5 IBUs
0.32 Items Whirlfloc Tablet (Boil 10.0 mins)
30 g Sorachi Ace [14.10 %] – Boil 5.0 min, 15.0 IBUs
3.00 Items Lemon Peel (Boil 5.0 mins)
0.6 pkg Belgian Saison I Ale (White Labs #WLP565
0.6 pkg Belgian Saison II Yeast (White Labs #WLP566

Mash Schedule: Bubbles Small Batch BIAB Mash
Total Grain Weight: 5.683 kg
Saccharification Add 22.46 l of water at 75.0 C 68.0 C 60 min

12/07/2015 – rrr

03/08/2015 – Bottled with 120g corn sugar (14 litres at 3 vol). Added lemon juice to most of the bottles – 7 x 500ml with 5ml juice, 7 with 2.5ml and 7 with no juice. Also did 8 x 330ml bottles with 2.5ml.

23/01/2016 – I’m astounded that I haven’t posted any updates for this recipe, but I’ve been merrily sampling bottle of ths for several months now. It’s simply amazing. The lemon character is perfectly integrated with the citrus flavours from the saison yeast. Delightfully sharp and lemony, but underpinned by the sweet and malty backbone provided by the pilsner and Munich malts. Full batch next year.

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