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Cluster Fly Farmhouse version 2.1
Saison • All Grain • 5 gal
A easy breezy Saison for the summer
May 23, 2013 06:55pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- .5 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1 oz
Styrian Goldings -4.5 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
East Kent Goldings -6.7 AA% pellets; boiled 20 min
East Kent Goldings
Mild, slightly flowery.
- 1tbsp
Yeast Nutrient (AKA Fermax) -(omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 1tbsp
Irish Moss -(omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1tbsp
Corriander seeds -(omitted from calculations)
Corriander seeds
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White LabsWLP565Belgian Saison I
White LabsWLP565Belgian Saison I
Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.
Notes
Mashed at 150-155 for 90 mins. Sparged with 0.5 gallon H2O @ 170. A 1L started was made 24hr prior to pitching
Style (BJCP)
Category: 16 -Belgian and French Ale
Subcategory: C -Saison
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.048 -1.065 |  |
| Terminal Gravity: | 1.007 | 1.002 -1.012 | |
| Color: | 7.2 SRM | 5 -14 | |
| Alcohol: | 6.7% ABV | 5% -7% | |
| Bitterness: | 28.3 IBU | 20 -35 | |
Discussion
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