Saison Lite 139 NHC 2010

Category 16: Belgian and French Ale

410 Entries

Sponsored by Port Brewing Co./The Lost Abbey

Norman Jufer, Ontario, Calif., Inland Empire Brewers

Gold Medal

"Saison Lite 139"

Belgian Specialty Ale

Ingredients for 5.8 U.S. gallons (21.95 L)

6.25 lb (2.83 kg) Weyermann pilsner malt

12.0 oz (340 g) wheat malt

0.6 lb (272 g) Durst Munich malt

1.13 oz (32 g) Vanguard whole hops, 16.5% alpha acid (60 min)

0.63 oz (18 g) Vanguard whole hops, 16.5% alpha acid (0 min)

1.8 L White Labs WLP 565 Saison ale yeast starter (slurry only)

1 tablet Whirlfloc to clarify

2.6 vol. forced CO2 to carbonate

Original Specific Gravity: 1.044

Final Specific Gravity: 1.010

ABV (%): 4.4

IBUs: 24

SRM: 3.2

Boiling Time: 90 minutes

Primary Fermentation: 3 weeks at 75° F (24° C)

Secondary Fermentation: 3 weeks at 34° F (1° C) in keg

Directions

Mash grains at 150° F (66° C) for 70 minutes. Mash out at 165° F (74° C). Water treatment: 2 g CaCl, 1 g CaSO4 and lactic acid. Chill to 68° F (20° C) before pitching and let temperature come up to 75° F (24° C) over five days. Ferment for three weeks at that temperature.

Runners-Up

Silver Medal: Andrew Mason, Boone, NC, Bière de Garde, High Country Homebrewers Association

Bronze Medal: Norman Jufer, Ontario, CA, Bière de Garde, Inland Empire Brewers