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Pagan
This was my first attempt at this style. I really didn't have a commercial equivilent to compare to, but the style description intrigued me.
| Brewer: | Chris Burton | Email: | chrisb@rose.net | |||||
| Beer: | Pagan | Style: | Belgian Saison | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.068 | FG: | 1.016 | |||||
| Alcohol: | 6.7% v/v (5.3% w/w) | |||||||
| Grain: | 10.1 lb. Belgian pale 3.02 lb. Wheat malt 1.00 lb. Belgian aromatic |
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| Mash: | 65% efficiency | |||||||
| Mash in at 95°F and held for 60 minute rest. Raised temp to 122°F and held for 30 minutes, then bumped it up to 130°F for an additional 30 minutes. Saccrification rest at 150°F for 90 minutes. Mashed out at 168°F then sparged with 7 gallons at 170°F. Colleceted a total of 8 gallons in boil kettle. |
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| Boil: | 90 minutes | SG 1.043 | 8 gallons | |||||
| Added 1oz. bitter orange peel at the end of the boil (10 minutes). Next time I'd add some corriander and grains of paridise. | ||||||||
| Hops: | 1.00 oz. Styrian Goldings (4.5% AA, 90 min.) 1.00 oz. Saaz (3.3% AA, 30 min.) |
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| Yeast: | Pitched a 20 oz. starter made from White Labs Belgian Saison Ale Yeast. | |||||||
| Log: | Primary fermented at 65°F for 7 days, racked to secondary and held temp for an additional 7 days. Tossed it in the fridge for three days at 48°F before bottling. I've been getting pretty good results from this method. The beer ends up a bit clearer than if I don't take this step. Bottled it up and let condition at 55°F | |||||||
| Carbonation: | 2.0 volumes | Honey: 2.77 oz. for 5 gallons @ 55°F | ||||||
| Used plain old golden honey to prime. | ||||||||
| Tasting: | Good beer, don't know if it fits the style well enough though. Ended up on the darker side for the color range to style, but I knew that going into it. Slight phenolic/clove taste mingles well with the malt sweetness. I like priming with honey, but it leaves a slight sweetness that I could do without; next time I'd use DME to prime. Not really all that bitter either...IBUs are well within the style, but I was expecting a bit more hop bitterness, oh well. I would definetly add more spices (corriander, grains of paridise, etc.) next time around. I'd also try dry hopping with a half ounce of a low alpha acid hop (crystal, saaz, liberty, etc.). A good base beer to play around with, I'll be brewing it again soon. |
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Recipe posted 01/22/03.
