Description
🏅 Award Winner 🏅
1st Place 🥇 BELGIAN ALE – QABC 2021
Recipe by Perry Burt
🍺 Recipe Details 🍺
OG: 1.040 | IBU: 21 | ABV: 4.8%
MASH: 60min @ 65°C BOIL: 60min
GRIST
– 2.85kg Pilsner (3.2 EBC)
– 570g Flaked Wheat (3 EBC)
– 220g CaraHell (25 EBC)
– 220g Voyager Dexter (Dextrin Malt) (8 EBC)
– 90g Acidulated Malt (4.5 EBC)
BOIL ADDITIONS
15g Magnum (12% AA) (60min)
10g Hallertau MF (4% AA) (5min)
FERMENT @ 23°C for 3 days, then raise to 26°C
DRY HOP (day 3)
10g Hallertau MF
DRY
LalBrew Farmhouse
> Safale BE-134
M29 French Saison
LIQUID
Bluestone Brussels
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days
OPEN RECIPE IN BREWFATHER (23L) (46L)
OPEN RECIPE IN GRAINFATHER (23L)
@hoppy.days.brewing
🍺 Water Profile / Notes 🍺
Target Water Profile: YELLOW DRY
Calcium (Ca2+): 50
Magnesium (Mg2+): 10
Sodium (Na+): 2
Chloride (Cl-:): 45
Sulphate (SO42-): 100
Bicarbonate (HCO3–): 2
Adjust your water profile with our range of brewing salts.
Typical mineral additions (RO water): Calcium Sulphate 3.6g, Magnesium Sulphate 3.3g, Calcium Chloride 2.7g
For Brisbane tap water add Calcium Sulphate 2g and Magnesium Sulphate 2g, along with 1/4 teaspoon Potassium Metabisulphite split across mash and sparge water.
A Note On Fermentation:
A warm fermentation temperature ‘ramp’ will increase the yeast aroma and profile in this beer. Raise the fermentation temperature on the 3rd day.
Saison yeasts have high attenuation. Ensure you leave to ferment out fully and expect a low finishing gravity.
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