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Belgian Saison Beer Beer recipe
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Original gravity: 14 o PL
Alcohol: 6.5 %
Colour: 8 EBC
Bitterness: 30 EBU
Description
Commonly called “farmhouse ale” this beer is a refreshing pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. Began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months.
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Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com
INGREDIENTS / HL (1 hectolitre = 100 litres)
MALT

Château Pilsen 2RS 17 kg / hl
Château Cara Clair® 2 kg / hl
Château Wheat Blanc® 2 kg / hl
HOPS

Magnum 50 g / hl
Aramis 50 g / hl
Mosaic 90g / hl
Perle 20 g / hl
YEAST

SafAle BE-134 70 g
Mashing temperature
Step1: Mashing
-Rest at 63°C for 45 minutes
-Rest at 72°C for 15 minutes
-Rest at 78°C for 2 minutes


Step 2: Filtration
Separate the wort from the spent grain with water at 75°C
Step 3: Boiling
Duration: 85 min;
after 5 min counting from the start of boiling add Magnum,
after 80 min add Aramis, Mosaic and Perle.
Step 4: Fermentation Ferment at 25°C with the recommended yeast as above
Step 5: Lagering Mature during 2 weeks at 2°C



Denne opskrift er tilvejebragt af Castle Malting ®. Vi kan ikke garantere for resultatet. Det kan være nødvendigt med enkelte modifikationer af hensyn til ingredinsernes beskaffenhed og de specifikke betingelser og forhold på de enkelte bryggerier. For yderligere oplysning og serivce venligst kontakt: info@castlemalting.com
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