Saison Recipe - Bastille Ale

Recipe Info

Recipe Image

Bastille Ale

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
30 min
85%
All Grain Saison homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - BE, Munich Light - DE, Oat Malt - UK, Torrified Wheat - US, Belgian Clear Candi Sugar - BE, Dr Rudi Hops, Medusa Hops, OYL-028 Belgian Ale W Homebrew Yeast, Gypsum, Salt (NaCl), Lactic Acid, Whirlfloc Tablet, Yeast Nutrient, Coriander, Black Pepper, Orange or Lemon peel.

This recipe was cloned from Chateau dIf Ale.

Fermentables

65% - Pilsner - BE
7
36
2
Mash
9% - Munich Light - DE
1
37
6
Mash
9% - Oat Malt - UK
1
28
2
Mash
7% - Torrified Wheat - US
0.75
36
2
Mash
9% - Belgian Clear Candi Sugar - BE
1
36
1
Late

Hops

Dr Rudi
1
Pellet
Boil
30 min(s)
10.9
26.5
Medusa
1
Pellet
FlameOut
0 min(s)
4.5
0.0
Dr Rudi
1
Pellet
FlameOut
0 min(s)
10.9
0.0
Medusa
1
Pellet
DryHop
0 day(s)
4.5
0.0

Yeast

OYL-028 Belgian Ale W
90%

Other Stuff

Gypsum
0
each
Mash
Salt (NaCl)
0
each
Mash
Lactic Acid
0
each
Mash
Whirlfloc Tablet
0
each
Boil
Yeast Nutrient
0
each
Boil
Coriander
0.125
oz
FlameOut
Black Pepper
0.125
oz
FlameOut
Orange or Lemon peel
0.3
oz
FlameOut

Mash Steps

Saccharification Rest
Infusion
149
60 min

Special Instructions

1.
Infuse grains and mash water at the outset of heating, stirringly constantly until sacc rest temperature is reached
2.
Mash 6 gallons with 4.88g Gypsum, 1.63g Salt, 4.2mL lactic
3.
Add whirlfloc, yeast nutrient, and candi sugar with 15 minutes left in boil
4.
Whirlpool coriander and black pepper along with flame out hops
5.
Dry hop after racking to secondary, with 3 days to go

Tasting Notes (1)

CheeseNips

Tasted on 9/7/2019 by CheeseNips

Notes:

Pours pale yellow, hazy, with about 3 fingers of foam that dissipates relatively quickly. Aroma is a mix of orange citrus and bread dough, a little bit of clove if I search for it. Flavor is dominated by a spicy, citrusy yeast and really intensifies as you swallow which then moves into a light-to-medium bitterness; there's a touch of booziness at the end but the breath is really dominated by a spiciness from the yeast. Body is medium and there's a bit of sharpness from the carbonation. Overall, the flavor is belgian yeast character and the hop bitterness complements that spiciness, so it's really well done. The fruity character of the beer plays a role but is not in the lead, so I like that quite a bit. Of note, the sulfur that was dominant during fermentation is nowhere to be found. 4 stars as it is a solid saison but I wish it were just a little more intense, which can only come from the yeast variety.

Recipe Facts

Bastille Ale
Saison
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.060 OG
  • 1.006 FG
  • 26.5 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 4.2° SRM Color
  • 85% Efficiency
  • 6.9% ABV Alcohol
  • 197 per 12oz Calories
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