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Cluster Fly Farmhouse version 2.1

Cluster Fly Farmhouse version 2.1

Saison : All Grain : 5 gal

j1laskey

A easy breezy Saison for the summer

May 23, 2013 at 06:55pm

0.0/5.0 0 ratings

Ingredients (All Grain5 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.

  • 1 tbsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • 1 tbsp 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.

  • 1 tbsp 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 Labs WLP565 Belgian Saison I

    White Labs WLP565 Belgian 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 5.00% - 7.00%
Bitterness: 28.3 IBU 20.00 - 35.00

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