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
- Mash grains at 150-152ºF for 60 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 45 minutes
- Add second addition and sugar, boil for 15 minutes
- Add third hop addition, boil for 1 minute
- Cool to 74ºF, oxygenate wort
- 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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