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Dupont Sans Gluten

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Dupont Sans Gluten

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Beer Style: Belgain Pale Strong Ale 
Recipe Type: all-grain
Yield: 5 gallons

Description:

This is an adaptation of this Dupont style Saison https://beerandbrewing.com/belgian-saison-in-the-style-of-saison-dupont-recipe/
The key is to get FG to finish very dry. I chose to use AMG-300 because it tends to be more aggressive. Also, ramp up fermentation temps as it goes to try to get more estery profile.

Ingredients:

  • 10.25 lb Pale Millet Malt
  • 10 oz Flaked Quinoa
  • 10 oz Roasted Caramillet Malt
  • 10 oz Vienna Millet Malt
  • 7.5 oz Munich Millet Malt
  • 25 oz Belgian Candi Syrup - Clear 0L
  • Rice Hulls
  • 1.3 oz East Kent Goldings @ 60 min
  • .66 oz Styrian Goldings @ 5 min
  • .5 oz East Kent Goldings dry hop 7 days
  • .5 oz Styrian Goldings dry hop 7 days
  • 2 tbsp Termamyl
  • 1 tsp AMG-300
  • Belle Saison Yeast - 2 packs
  • Water Profile:
  • Ca - 55
  • Mg - 7
  • Na - 15
  • Cl - 59
  • SO4 - 77
  • HCO3 - 0

Additional Instructions

Primary Ferment: 14

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.003
Alcohol by Vol: 7.8%
Color SRM: 6.5
Bitterness IBU: 29.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Protein Rest: 131 for 25 minutes (Termamyl added)
Gelatinization: 175 for 25 minutes
Saccharification: 148 for 75-90 minutes (AMG-300 added)
Mash Out: 170 for 10 minutes
Sparge
Boil 60 minutes
Pitch 2 packs Belle Saison Yeast
Slowly ramp up temperature up to 85 degrees+
Dry Hop at 7 days


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