Saison d'Ete NHC07

Category 16: Belgian and French Ale

Gold Medal

Sponsored by S.A. Bieres de Chimay c/o Manneken-Brussel Imports
Gordon Schuck, Steamboat Springs, CO, Saison
"Saison d'Ete"

Saison

Ingredients for 5 U.S gallons (19 liters)

9.5       lb (4.31 kg) German pilsner malt

1.0       lb (0.45 kg) wheat malt

1.25    lb (566 g) sucrose

Zest of 1/4 orange

0.13    oz (4 g) fresh grated ginger

1.25    oz (35 g) Styrian Goldings pellet hops (90 min.)

0.25    oz (7 g) E K Goldings pellet hops (15 min.)

0.25    oz (7 g) Saaz pellet hops (2 min.)

White Labs WLP 565 Saison ale yeast (2 qt starter)

6.75    oz (191 g) dextrose to prime

Original Specific Gravity: 1.063

Final Specific Gravity: 1.014

Boiling Time: 90 min

Primary Fermentation: 14 days at 70-76° F (21-24° C) in steel

Secondary Fermentation: 9 days at 70° F (21° C) in glass

Directions

Mash grains at 150° F (66° C) for 60 minutes. Raise to 155° F (68° C) and hold for 15 minutes.

Judges' Comments

"Starts dry then finishes sweet."

"Peppery, clovelike. Please send me the recipe."