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  • Biere de Wallonia


    White Labs Belgian Saison II Yeast makes this beer light and fruity with a moderate clove-like character. Expect it to ferment faster than other Saison strains.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    4 lbs Pilsen Malt Base
    3 lbs Goldpils® Vienna Malt Base
    2 lbs Flaked Wheat Flakes
    1.5 lbs Cane Sugar 15 min boil
    1 oz Styrian Golding (5% AA hop) 60 min boil
    0.5 oz Styrian Golding (5% AA hop) 15 min boil
    0.5 oz Saaz (5.5% AA hop) 15 min boil
    0.5 oz Styrian Golding (5% AA hop) 1 min boil
    0.5 oz Saaz (5.5% AA hop) 1 min boil
    1 vial WLP566 Belgian Saison II Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Mash grains at 150-152ºF for 60 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 45 minutes
    5. Add second addition and sugar, boil for 15 minutes
    6. Add third hop addition, boil for 1 minute
    7. Cool to 74ºF, oxygenate wort
    8. Pitch 1 vial WLP566 Belgian Saison II Yeast

    Primary Fermentation: 2-3 weeks at 74ºF

    Secondary Fermentation: 2-4 weeks

    Fermentation Notes: Bottle condition or force carbonate

    Original Gravity: 1.058º Plato

    Final Gravity: 1.010º Plato

    Alcohol by Weight: 5.1%

    Alcohol by Volume: 6.3%

    IBU: 25

    Color: 4º Lovibond

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