Brewer: Aaron Ouellette

Category: Belgian Specialty Ale

Category Num: 16 E		 Alcohol: 4.8 %

Cal: 139.5 kcal/12oz

Date Brewed: 18 Oct 2014		 OG: 1.0430 SG

FG: 1.0060 SG

Batch: 3.00 gal

Petite Bourgeoisie Saison SB
** PLEASE DESCRIBE THIS IMAGE **

Bottled: 30 Oct 2014

Hops Used
Amt Name Type # %/IBU
20.00 g Galena [4.00 %] - Boil 60.0 min Hop 5 17.5 IBUs
10.00 g Fuggle [4.50 %] - Boil 30.0 min Hop 7 8.3 IBUs
24.30 g Belma [9.80 %] - Steep/Whirlpool 10.0 min Hop 9 9.4 IBUs

Fermentables
Amt Name Type # %/IBU
2.00 kg Pilsner (2 Row) Bel (2.00 SRM) Grain 3 95.2 %
0.10 kg Acidulated Malt (3.00 SRM) Grain 4 4.8 %

Yeasts Used
Amt Name Type # %/IBU
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -

Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.
Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity.
Brewer: Aaron Ouellette

Category: Belgian Specialty Ale

Category Num: 16 E

 Alcohol: 4.8 %

Cal: 139.5 kcal/12oz

Date Brewed: 18 Oct 2014

 OG: 1.0430 SG

FG: 1.0060 SG

Batch: 3.00 gal

Petite Bourgeoisie Saison SB

LogoIMG

Bottled: 30 Oct 2014

Hops Used
Amt Name Type # %/IBU
20.00 g Galena [4.00 %] - Boil 60.0 min Hop 5 17.5 IBUs
10.00 g Fuggle [4.50 %] - Boil 30.0 min Hop 7 8.3 IBUs
24.30 g Belma [9.80 %] - Steep/Whirlpool 10.0 min Hop 9 9.4 IBUs

Fermentables
Amt Name Type # %/IBU
2.00 kg Pilsner (2 Row) Bel (2.00 SRM) Grain 3 95.2 %
0.10 kg Acidulated Malt (3.00 SRM) Grain 4 4.8 %

Yeasts Used
Amt Name Type # %/IBU
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 10 -

Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.
Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present from acidity.