From the book, Classic Beer Style Series - Beglian Ale, by Pierre Rajotte
Fermentables
7% - Pale Ale - US
0.5
37
3
Steep
7% - Wheat - US
0.5
39
1
Steep
4% - Caramel/Crystal 20 - US
0.25
35
20
Steep
0% - Chocolate Malt - US
0.01
34
350
Steep
47% - Liquid Malt Extract - Pilsen - US
3.3
35
2
Extract
35% - Dry Malt Extract - Light - US
2.5
44
8
Extract
Hops
Hallertau
1.5
Pellet
Boil
60 min(s)
4.5
25.7
Saaz
0.3
Pellet
Boil
15 min(s)
3.8
2.2
Yeast
Wyeast Belgian Saison 3724
78%
Other Stuff
Coriander
0.5
oz
FlameOut
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Wyeast 3711 is also a possibility. Remarks I've read seem to place that strain as a bit more balanced, whereas the 3724 has a bigger pepper and spice character. 3711 also attenuates better.
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Wyeast 3711 is also a possibility. Remarks I've read seem to place that strain as a bit more balanced, whereas the 3724 has a bigger pepper and spice character. 3711 also attenuates better.
11 years ago