Saison Jervaulx AG#6
Posted: Wed Aug 12, 2009 2:18 pm
Because of work etc. etc. (I know lame excuses) I only brew once every other month. So you don't see many of these brewday threads from me.
I brewed this 23 litre batch yesterday and it's my first attempt at (half
) formulating a recipie of my own. The grain quantities are those used in Saison Pipaix. They were given as percentages in the book "Farmhouse Ales". I fiddled with the amounts to get the specific gravity I wanted.
The other additions, hops etc. were just guesswork, so we'll see what happens.
3.60 kg Pale Malt, Maris Otter
2.36 kg Vienna Malt
0.11 kg Amber Malt
55.00 gm Styrian Goldings 60 mins
29.00 gm Hallertauer Mittelfrueh 30 mins
25.00 gm Saaz 10 mins
Whirlfloc Tablet
3.00 gm Ginger Root
12.00 gm Orange Peel, Bitter
20.00 gm Coriander Seed
1 Pkgs T-58
OG was measured at 1:050. In hindsight I should maybe have asked for opinions here about my recipie
It smells good anyway. Sorry no brewday pics but this is what it looks like after 24 hours;

Roger.
I brewed this 23 litre batch yesterday and it's my first attempt at (half

The other additions, hops etc. were just guesswork, so we'll see what happens.

3.60 kg Pale Malt, Maris Otter
2.36 kg Vienna Malt
0.11 kg Amber Malt
55.00 gm Styrian Goldings 60 mins
29.00 gm Hallertauer Mittelfrueh 30 mins
25.00 gm Saaz 10 mins
Whirlfloc Tablet
3.00 gm Ginger Root
12.00 gm Orange Peel, Bitter
20.00 gm Coriander Seed
1 Pkgs T-58
OG was measured at 1:050. In hindsight I should maybe have asked for opinions here about my recipie


Roger.