- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Homebrewing: Official Recipe Thread (All-Grain & Extract)
Posted on 12/13/13 at 8:33 am to SouthOfSouth
Posted on 12/13/13 at 8:33 am to SouthOfSouth
Bottomland Saison
Yeast: Danstar Belle Saison
Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.006
IBU: 24.4
Boiling Time (Minutes): 90
Color: 5.2
Primary Fermentation (# of Days & Temp): 28 days @ 76-80 F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Dry, spicy beer. Oak adds a mild complexity.
11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.50 Acidulated Malt
0.7 oz. Northern Brewer @ 60
0.3 oz. Northern Brewer @ 15
1/2 ounce light French oak cubes in primary
Danstar Belle Saison yeast
No-chill
Mashed at 149 F for 75 mins
This recipe recently won crowd favorite and brew club favorite at our annual brew club brew-off.
Yeast: Danstar Belle Saison
Yeast Starter: no
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.006
IBU: 24.4
Boiling Time (Minutes): 90
Color: 5.2
Primary Fermentation (# of Days & Temp): 28 days @ 76-80 F
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Dry, spicy beer. Oak adds a mild complexity.
11 lbs. Pilsner
1 lb Munich
1 lb Rye Malt
0.50 Acidulated Malt
0.7 oz. Northern Brewer @ 60
0.3 oz. Northern Brewer @ 15
1/2 ounce light French oak cubes in primary
Danstar Belle Saison yeast
No-chill
Mashed at 149 F for 75 mins
This recipe recently won crowd favorite and brew club favorite at our annual brew club brew-off.
This post was edited on 12/13/13 at 8:35 am
1
Posted on 12/13/13 at 8:37 am to BottomlandBrew
Bottomland Farmhouse #1
Recipe Type: All Grain
Yeast: WLP670 American Farmhouse Blend
Yeast Starter: 1.5L
Batch Size (Gallons): 5.00
Original Gravity: 1.067
Final Gravity: 1.006
IBU: 25
Boiling Time (Minutes): 90
Color: 5.9 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68 degrees F
Secondary Fermentation (# of Days & Temp): 3-6 months
Tasting Notes: Easy drinking pale farmhouse ale with a touch of funk.
7 lbs. Pils
5 lbs Vienna
0.25 lbs Amber Malt
8 oz. Corn Sugar
Mash at 150 F
18 IBU Hallertauer @ 60 mins
7 IBU East Kent @ 10 mins
4 oz. fresh satusma peel @ flameout (orange can be subbed)
6 g Coriander @ flamout
WLP670 American Farmhouse Blend @ 68 degrees. Don't go hot like some people are wont to do with saisons. It will stall out in the low teens, then the brett will kick in and take it down below 1.010.
***WARNING*** Yeast contains Brett. Be careful with cross contamination in your brewery.
The recipe was loosely based off of the Saison de Pipaix recipe in the book Farmhouse Ales by Phil Markowski.
I'd say two months is bare minimum when drinking this as that's when the gravity settles, but I'd go for at least 3-6 months. Could easily be taken longer, but I have never made it past 6 months as it's everything I want at that age.
Recipe Type: All Grain
Yeast: WLP670 American Farmhouse Blend
Yeast Starter: 1.5L
Batch Size (Gallons): 5.00
Original Gravity: 1.067
Final Gravity: 1.006
IBU: 25
Boiling Time (Minutes): 90
Color: 5.9 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68 degrees F
Secondary Fermentation (# of Days & Temp): 3-6 months
Tasting Notes: Easy drinking pale farmhouse ale with a touch of funk.
7 lbs. Pils
5 lbs Vienna
0.25 lbs Amber Malt
8 oz. Corn Sugar
Mash at 150 F
18 IBU Hallertauer @ 60 mins
7 IBU East Kent @ 10 mins
4 oz. fresh satusma peel @ flameout (orange can be subbed)
6 g Coriander @ flamout
WLP670 American Farmhouse Blend @ 68 degrees. Don't go hot like some people are wont to do with saisons. It will stall out in the low teens, then the brett will kick in and take it down below 1.010.
***WARNING*** Yeast contains Brett. Be careful with cross contamination in your brewery.
The recipe was loosely based off of the Saison de Pipaix recipe in the book Farmhouse Ales by Phil Markowski.
I'd say two months is bare minimum when drinking this as that's when the gravity settles, but I'd go for at least 3-6 months. Could easily be taken longer, but I have never made it past 6 months as it's everything I want at that age.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News