St. Stephen Saison II

Third Saison attempt, second with Clementines. This Belgian ale gathers what other ales spill.

Brewer:	Stolen Face Brewery		Email:	phi.chronos@gmail.com
Beer:	St. Stephen Saison II		Style:	Belgian Saison
Type:	Partial mash		Size:	6 gallons
Color:	8 HCU (~6 SRM)		Bitterness:	27 IBU
OG:	1.064		FG:	1.016
Alcohol:	6.2% v/v (4.9% w/w)
Grain:	9 oz. Belgian pale 1 lb. Belgian Pilsner 1 lb. Belgian Carapils 5 oz. Belgian CaraVienne 9 oz. Raw wheat
Mash:	75% efficiency
Boil:	60 minutes	SG 1.110	3.5 gallons
	3.3 lb. Light malt extract 3.3 lb. Wheat extract 1 lb. Belgian candi sugar
	1 tsp. Irish Moss 2 tsp. Lightly crushed coriander seed 2 peels from clementines
Hops:	1.5 oz. Palisade (7.2% AA, 60 min.) .5 oz. Palisade (7.2% AA, 30 min.) .75 oz. Dried Clementine Peels & 2 tsp. lightly crushed corriander (30 min.) .5 oz. Saaz (3.75% AA, 30 min.) .5 oz. Saaz (3.75% AA, 15 min.) .5 oz. Saaz (aroma)
Yeast:	1000ml 3nd Generation WLP565 "Saison Ale Yeast" propagated from my St. Stephen I
Log:	Racked to secondary after ten days.
Tasting:	At racking it tasted wonderful, but still maturing. The hop bitterness is melding with the coriander spice and clementine sweetness. The flavor profile is in accord with its variety; perhaps, most closely resembling Brasserie DuPont's "Le Bons Voeux" with the additional Clementine presence. This traditional Belgian Saison farmhouse ale features coriander and clementine peels, which pair well with the mild Palisade and Saaz hops. The Pilsen, Carapils, 2-row, Belgian Pale, and Wheat malts provide a light caramel maltiness which is sweetened with honey and Belgian candy sugar for the spice and sweet mandarin to shine through. The Belgian yeast strain sustains a complex of delicate esters. It pours with a fluffy white head that has significant retention, which leaves behind an intricate lace typical of Belgian ales.

Recipe posted 07/14/10.