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$20.00 USD
$10.00 USD
Berliner saison
Belgian Specialty Ale • All Grain • 5.75 gal
Lacto fermented farm ale
March 13, 2015 10:41am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.75 gal)
- 7 lbs
Pilsner Malt;Rahr
Pilsner Malt;Rahr
A principal ingredient of cask ales using heritage barleys.
- 4.31 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 1 lbs
Acidulated Malt;Weyermann®
Acidulated Malt;Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers
- .5 lbs
Weyermann CaraFoam®;Weyermann
Weyermann CaraFoam®;Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 0.5 lbs
Rice Hulls
Rice Hulls
Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
- .5 lbs
Rye (Pregelatinized Flakes);Briess
Rye (Pregelatinized Flakes);Briess
Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor. • Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. • Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Citra® -13.9 AA% whole; boiled 1 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- .5tsp
Wyeast Nutrient -in Mash (omitted from calculations)
Wyeast Nutrient
Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.
- 28g
Corriander crushed -In mash (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
-
White LabsWLP568Belgian Style Saison Ale Yeast Blend
White LabsWLP568Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Notes
Oats and rye flakes wetted and toasted @ 300 for 45 min and then 350 for 30 min. Filtered municipal tap water (Rocky mountain soft). Protein rest at 122F - 15 min. mash: Add qt. water @ 180 to rest at 150F 60 min Fly Sparge with 180 F water to collect 5.5 gallons (~5 gallons No boil Mash Hop. Lactobacillus ferment at 110F and let fall to 70 by day 2. Add yeast at ~pH 4.5 No aeration Ferment at 68-70F. Lactobacillus cultured from crushed malt. (1 cup malt in 1 cup water @130F). Wort pitched onto washed yeast cake from Berliner Weisse. Home-malted organic white wheat. 88.75% yield from raw wheat (3.55 lb. malt fro 4 lbs wheat berries). Ground into the mash. 30% moisture will add about 19 oz. of weight (83.4 oz.instead of 64 oz.). Wheat is at 10% moisture/finished malt is typically 3.5%: extract weight should equate to roughly 13 oz. per 16 oz. or a loss of 4 oz. when comparing raw wheat to commercial malted wheat. 4 lbs of raw wheat yilds ~3 lbs of kilned wheat malt.
Style (BJCP)
Category: 16 -Belgian and French Ale
Subcategory: E -Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 -1.035 | |
| Color: | 5.1 SRM | 1 -50 | |
| Alcohol: | 7.1% ABV | 2.5% -14.5% | |
| Bitterness: | 0.7 IBU | 0 -100 | |
Discussion
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