Yes, the Belle Saison is a dry yeast by Lallemand and supposedly the Dupont strain, should be easy to find online.That looks an interesting recipe, I may have to look into trying that next time I put an order in for malt and hops, is the Belle Saison yeast readily available?
So, I am wondering whether to trust the refractometer. Checked after pitching yeast and only 1 point above intended OG, so it will start at 1.053. Even so, I should be looking at 6.5% finished, so still promising to be a good one.Crikey! Once again my efficiency has gone up. Aimed for 78% but if my trusty (dubious) refractometer is to be believed I could be up 4 points. So much for a 6%-ish Saison, this will be another 7% SAISON! if the yeast works as well as expected.
Good to know - I'm hoping to use this yeast myself soon, rather like the CML yeasts . The Blonde sounds a bit strong but it looks really good in that glass.CML Belgian Ale yeast has attenuated highly to drop from 1.072 to 1.009 in two weeks giving me a cracking 8.3% Belgian Blonde. Might bottle it tomorrow.
AG38 Easter Oatmeal Stout Oatmeal Stout Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 4.760 Total Hops (g): 50.00 Original Gravity (OG): 1.052 (°P): 12.9 Final Gravity (FG): 1.011 (°P): 2.8 Alcohol by Volume (ABV): 5.31 % Colour (SRM): 30.7 (EBC): 60.5 Bitterness (IBU): 39.9 (Tinseth) Brewhouse Efficiency (%): 83 Boil Time (Minutes): 70 Grain Bill ---------------- 2.000 kg German - Vienna (42.02%) 1.800 kg BESTMALTZ RedX (37.82%) 0.400 kg Rolled Oats (8.4%) 0.180 kg United Kingdom - Chocolate (3.78%) 0.100 kg German - Carafa III (2.1%) 0.100 kg United Kingdom - Crystal 45L (2.1%) 0.100 kg United Kingdom - Extra Dark Crystal 120L (2.1%) 0.080 kg United Kingdom - Roasted Barley (1.68%) Hop Bill ---------------- 25.0 g Northern Brewer Pellet (8% Alpha) @ 70 Minutes (Boil) (1.1 g/L) 25.0 g First Gold Pellet (9% Alpha) @ 30 Minutes (Boil) (1.1 g/L) Single step Infusion at 66°C for 60 Minutes, fell to 64.5°C so topped up with some sparge water to return to 66°C. Three stirs as usual during mash. Fermented at 18°C with Mangrove Jacks M36 Liberty Bell (3rd generation)
Hi cushyno and thanks for the recipe link.AG36 Burton Bridge Golden Delicious
AG36 Burton Bridge Golden Delicious Standard/Ordinary Bitter Recipe Specs ---------------- Batch Size (L): 23.0 Total Grain (kg): 3.450 Total Hops (g): 29.00 Original Gravity (OG): 1.038 (°P): 9.5 Final Gravity (FG): 1.008 (°P): 2.1 Alcohol by Volume (ABV): 3.95 % Colour (SRM): 3.4 (EBC): 6.6 Bitterness (IBU): 29.6 (Tinseth) Brewhouse Efficiency (%): 79 Boil Time (Minutes): 45 Grain Bill ---------------- 1.300 kg United Kingdom - Pale 2-Row (37.68%) 1.000 kg German - Pilsner (28.99%) 1.000 kg German - Vienna (28.99%) 0.150 kg Golden Syrup (4.35%) Hop Bill[ATTACH type="full"]44795[/ATTACH] ---------------- 15.0 g Admiral Pellet (13.5% Alpha) @ 45 Minutes (Boil) (0.7 g/L) 5.0 g Challenger Pellet (8.5% Alpha) @ 45 Minutes (Boil) (0.2 g/L) 9.0 g Styrian Goldings Pellet (5.5% Alpha) @ 10 Minutes (Boil) (0.4 g/L) Misc Bill --------------- Notes ---------------- Designed around Graham Wheeler's recipe. Grain bill should be all pale malt with a resulting colour of 6 EBC. Used bits of what I had left while saving enough for maybe a saison, or stout. Should be 100% Challenger hops at boil. Originally 90 minute boil and 90 minute mash.
Hi @cushyno,@531Man I find challenger quite distinctive. Yet in this recipe it may add a little tanginess but the Styrian Goldings are doing all the work with their earthiness and hints of lemon. It doesn't look like you have Styrian Goldings, so I suggest sticking with Admiral for bittering, maybe 18g? Use EKG in place of Styrian Goldings, same amount.
I probably wouldn't bother with Vienna and Pilsner malts either. The Graham Wheeler recipe only calls for Pale malt.
If you wanted to dabble with the final hops instead of EKG, maybe 6g of Saaz and 4g of Citra may give enough earthy citrus finish instead. It's not a punchy recipe by any means but there is a subtle fruitiness there.
A final word of warning. My efficiency was over 80%. You may need more malt to get the same gravity depending on the efficiency of your system. Wheeler recommends 3620g of pale malt and 150g of white sugar for a 23l batch.
@cushyno hi and thanks for the detail and advice.@531Man I do like fuggles though my preference is for fuggles in amber and darker beers like porter. I reckon fuggles would change the character of the recipe.
Oddly though, Styrian Goldings is alleged to have descended from fuggles rhyzomes taken to Slovenia after their native hops were wiped out by disease. Once transplanted they took on the terroir of their new land. So there are similarities, both are earthy. I find SG more towards the grassy side of earthy and fuggles can be woody and even a strong taste of mint. A quick Google suggests that fuggles left to age a little (in hot sun for a couple of days) may result in a flavour more typical of SG. I can well imagine that.
That looks just right.Just enjoying a lunch break from a virtual online course with a read up on beer line length and a pint of AG36 Burton Bridge Golden Delicious.
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This has cleared lovely now after a month in the PB.
The fruitiness if the yeast has subsided a lot but is still there. The aroma from the Styrian Goldings hops is a delight and gives a full mouth of flavour as you take a swig. Once on the tongue the tart bitterness of challenger is immediately apparent and it lingers. Barrel dispensed so carbonation is spot on for an English golden ale.
There combined effect of the earthy SG and tartness of challenger and fruity year really does give the impression of biting into an apple. Aptly named.
I'll brew this again.