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    Battre L'Oie Saison (All-Grain) - Beer Recipe

    Uploaded by

    Rade Stevanovic
    This recipe is for a Battre L'oie Saison beer. It uses Pilsner malt, Vienna malt, wheat malt and white table sugar. Aramis and Barbe Rouge hops are used to contribute bitterness and aromas. Belgian saison yeast is used to produce the dry, grainy malt character and fruity aromas typical of the saison style. The recipe yields a 5.6% ABV beer with a dry, crisp flavor profile highlighted by yeast-derived spices and fruits.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Battre L'Oie Saison (All-Grain) - Beer Recipe

    Uploaded by

    Rade Stevanovic
    140 views3 pages
    This recipe is for a Battre L'oie Saison beer. It uses Pilsner malt, Vienna malt, wheat malt and white table sugar. Aramis and Barbe Rouge hops are used to contribute bitterness and aromas. Belgian saison yeast is used to produce the dry, grainy malt character and fruity aromas typical of the saison style. The recipe yields a 5.6% ABV beer with a dry, crisp flavor profile highlighted by yeast-derived spices and fruits.

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    beer recipe

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    Battre L’Oie Saison (All-Grain) - Beer Recipe

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    This recipe is for a Battre L'oie Saison beer. It uses Pilsner malt, Vienna malt, wheat malt and white table sugar. Aramis and Barbe Rouge hops are used to contribute bitterness and aromas. Belgian saison yeast is used to produce the dry, grainy malt character and fruity aromas typical of the saison style. The recipe yields a 5.6% ABV beer with a dry, crisp flavor profile highlighted by yeast-derived spices and fruits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    140 views3 pages

    Battre L'Oie Saison (All-Grain) - Beer Recipe

    Uploaded by

    Rade Stevanovic
    This recipe is for a Battre L'oie Saison beer. It uses Pilsner malt, Vienna malt, wheat malt and white table sugar. Aramis and Barbe Rouge hops are used to contribute bitterness and aromas. Belgian saison yeast is used to produce the dry, grainy malt character and fruity aromas typical of the saison style. The recipe yields a 5.6% ABV beer with a dry, crisp flavor profile highlighted by yeast-derived spices and fruits.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    Battre Loie Saison (All-Grain) - Beer Recipe - American Homebrewe... https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-...

    Battre Loie Saison is one of three Big Brew 2017 official homebrew
    recipes. To view all official recipes, or to find a Big Brew event near you,
    visit the Big Brew for National Homebrew Day webpage. You can also
    view the extract version of this homebrew recipe.

    The following is an excerpt from John Palmers newly updated book How
    to Brew:

    The overall character of the beer is a dry, grainy malt character, firm
    bitterness and mineral structure, with lots of aromatics coming from the
    yeast. Saison is a good base for adding spices or fruit, but these are
    variations on the style; normally these flavors and aromas come from the
    saison yeast.

    For 5 gallons (18.93 L)


    Fermentables

    6.6 lb. (3 kg) Pilsner malt

    1.1 lb. (0.5 kg) Vienna malt

    1.1 lb. (0.5 kg) wheat malt

    1.1 lb. (0.5 kg) white table sugar, added at flame-out

    Hops

    1.0 oz. (28 g) Aramis* pellet hops, 7% a.a. (60 min.)

    1.0 oz. (28 g) Barbe Rouge** pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)

    *Suggested Aramis hop substitutions: Willamette, Challenger

    **Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial

    Yeast

    Belgian saison yeast with sufficient yeast starter (200 billion cells)

    Misc.

    0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)

    1 of 3 28/11/2017 16:10
    Battre Loie Saison (All-Grain) - Beer Recipe - American Homebrewe... https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-...

    Recommended water profile, PPM (optional):

    Ca: 75125

    Mg: 10

    Total alkalinity: 050

    SO4: 100150

    Cl: 100150

    RA: 1000

    Original Gravity: 1.049 (12.2* P)

    Final Gravity: 1.007 (1.8* P)

    ABV: 5.6%

    IBU: 27

    SRM: 3

    Boil Time: 60 minutes

    Pre-boil Volume: 7 gal (26.5 L)

    Pre-boil Gravity: 1.045 (11.2* P)

    Mash grains at 153 F (67 C) for 60 minutes.

    Mash out at 168 F (76 C), with pre-boil wort volume of 7 gal. (26.5 L).

    Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil.

    Chill wort to 62 F (17 C) and pitch yeast.

    Ferment in primary at 62 F (17 C) until fermentation slows significantly (79 days).

    Rack to secondary fermenter and age for 1014 days at 65 F (18 C).

    Keg at 2.5 volumes (5 g/L) of CO or bottle condition with 4 oz. (113 g) corn sugar.

    2 of 3 28/11/2017 16:10
    Battre Loie Saison (All-Grain) - Beer Recipe - American Homebrewe... https://www.homebrewersassociation.org/homebrew-recipe/battre-loie-...

    3 of 3 28/11/2017 16:10

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