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Saison díhommel
By erway

So I was asked to post this re
This is for 11 gallons.

17 lbs. Weyerman Pils

4 lbs. Briess Wheat Malt

3 lbs. Weyerman Munich

Single infusion mash at 145 with RO water treated with 4 tsp Gypsum and 2 tsp. CaCO3

90 min. boil

4 oz. Spalt FWH

2 tablets Whirlflock 20 min.

2 oz. each EKG and Saaz 15 min.

2 oz. each EKG and Saaz 4 min.

3 oz. each Saaz and Spalt dry hop

Pretty damn simple recipe hugh!

Now you could easily add/substitute any appropriate malts. Some that I might try are as follows:
Add 8 oz. Honey malt
Take out the Munich and sub more Pils.
Sub 3 lbs. Oats for the Munich????
Add 6 oz. Aromatic
After boil, cool to 70 and pitch 1 pint of Dupont slurry (or do a 1 gallon starter. not the same, but it will work). Let rise to 90F over the next 2 days, after which fermentation will slow greatly. Let sit above 80 for at least 6 more days (keep a blanket/sleeping bag wrapped around it if you need to).

After transferring, an attenuating yeast might need to be added (if the beer is above 1.010 then I add one). I use the Westmalle strain and make a 1 quart starter. Keep it above 75 for the next 6 weeks.

8 days before cold conditioning or bottling add the dry hops.

Cold condition for at least a week if you can. If not, donít worry, it is not that important.

Bottle with 1.2 oz. dextrose/gallon of finished beer.

OG~1.065
FG~1.006
ABV~7.7%

Hope you like this beer as much as I did.
Cheers,
Jeff


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