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DeStamp#1 Partial
Color
Stats
OG1.058
FG1.012
IBU28
ABV5.90 %
SRM6
BJCP Style
19D. Belgian And French Ale, Saison
Description
My 1st attempt at a "Belgian Ale". Not a saison like DuPont. More in the line of a Hennepin. Great summer beer. I like it alot.
Submitted by philj on 13-Feb-2006

Recipe Details
Tasting Notes Light and crisp. Nice head. Allmost an Orval color. Little alcohol flavor. Maybe a bit more ginger next time. To make a bigger beer a bit more base malt. Nice flavor and aroma from the Styrian Goldings.
Awards
Boil Volume 2.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast #3864 Canadian/Belgian (75% app. attenuation)
Primary Fermentation Glass
Secondary Fermentation Glass
Other Fermentation
Procedure Add grains,1/8 cup honey and sugar to 2 gallons of water. Bring to a boil and remove grains. Add extract and 1.5 oz Styrian Goldings and boil. After 50 minutes add ginger. Add 1 oz Styrian for last 5 minutes of boil. Cool, add yeast. Ferment. Rack to secondary until fermentation is complete. Bottle and enjoy.
  Style Comparison
  Low   High
OG 1.055 1.058 1.080
FG 1.010 1.012 1.015
IBU 20 28 45
SRM 6 6 12
ABV 4.5 5.90 8.1
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
76.7 % 6.60 Wheat Dry Malt Extract 45.5 2.7
11.6 % 1.00 Candy Sugar 6.8 1.0
11.6 % 1.00 British Cara-Malt 20*lovibond 5.3 10.0
  8.60     57.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
60.0 % 1.50 Styrian Goldings Pellet 4.0 6.0 60 0.042 25.1
40.0 % 1.00 Styrian Goldings Pellet 4.0 4.0 5 0.007 3.0
  2.50               28.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/4 teaspoon ginger boil last 10 min
1/8 cup honey Boil 60 minutes