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Biere de Wallonia


White Labs Belgian Saison II Yeast makes this beer light and fruity with a moderate clove-like character. Expect it to ferment faster than other Saison strains.


Type: Ale

Style: Belgian / French Ales

Batch Size: 5 gallons

Recipe Type: All grain

Recipe Contributed By: Briess Technical Services Team



Ingredients

Quantity Ingredient Comment Malt Style
4 lbs Pilsen Malt Base
3 lbs Goldpils® Vienna Malt Base
2 lbs Flaked Wheat Flakes
1.5 lbs Cane Sugar 15 min boil
1 oz Styrian Golding (5% AA hop) 60 min boil
0.5 oz Styrian Golding (5% AA hop) 15 min boil
0.5 oz Saaz (5.5% AA hop) 15 min boil
0.5 oz Styrian Golding (5% AA hop) 1 min boil
0.5 oz Saaz (5.5% AA hop) 1 min boil
1 vial WLP566 Belgian Saison II Yeast
1 capsule Servomyces Yeast Nutrient 10 min boil

Procedures

  1. Mash grains at 150-152ºF for 60 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 45 minutes
  5. Add second addition and sugar, boil for 15 minutes
  6. Add third hop addition, boil for 1 minute
  7. Cool to 74ºF, oxygenate wort
  8. Pitch 1 vial WLP566 Belgian Saison II Yeast

Primary Fermentation: 2-3 weeks at 74ºF

Secondary Fermentation: 2-4 weeks

Fermentation Notes: Bottle condition or force carbonate

Original Gravity: 1.058º Plato

Final Gravity: 1.010º Plato

Alcohol by Weight: 5.1%

Alcohol by Volume: 6.3%

IBU: 25

Color: 4º Lovibond

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