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Cheltenham Saison

Cheltenham Saison

Saison : All Grain : 25 L

Matthew Jolly

Mash at 68ºC for 1 hour.

June 24, 2014 at 06:28am

0.0/5.0 0 ratings

Ingredients (All Grain25 L)

  • 3.5 kg Pale Ale Malt; Bairds Malt

    Pale Ale Malt; Bairds Malt

    Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.

  • 1.5 kg Torrified Wheat

    Torrified Wheat

    Helps head retention and mouthfeel, used in some pale ales.

  • 50 g Brambling Cross - 6.0 AA% whole; boiled 90 min

    Brambling Cross

    Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.

  • 100 g Cascade - 5.5 AA% whole; boiled 0 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 l Pineapple Juice - frozen. Added at knockout. (omitted from calculations)

    Pineapple Juice

    Strong cuttingly sweet juicy citrus flavor.

  • Wyeast 3726-PC Farmhouse Ale

    Wyeast 3726-PC Farmhouse Ale

    This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.

Notes

add 5ml Brettanomyces Trois with yeast starter.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.044 1.048 - 1.065
Terminal Gravity: 1.005 1.002 - 1.012
Color: 3.5 SRM 5 - 14
Alcohol: 5.0% ABV 5.00% - 7.00%
Bitterness: 39.4 IBU 20.00 - 35.00

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