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Saison
Saison is a light-colored, light-bodied, dry, fruity, and effervescent ale. It originates from the Wallonia region of Belgium, where French is spoken. Traditionally, it was brewed in the spring for consumption over the summer, but I like it as a late winter ale because of its higher alcohol content and spiciness.
OG: 1.048 to 1.065
FG: 1.002 to 1.012
IBUs: 20 to 35
ABV: 5 to 7%
Ferment warm (up to 80°F) for maximum attenuation.
About This Recipe
| Yield: | makes 5 gallons |
| Active time: | 4 to 6 hours |
| Total time: | 4 weeks |
| Special equipment: | Basic equipment setup |
| This recipe appears in: | Homebrewing: How to Brew a Saison |
Ingredients
- Yeast
- White Labs WLP565 Saison Ale or Wyeast 3724 Belgian Saison
- Fermentables
- 7.5 pounds Pilsner LME
- 1.0 pound Wheat LME
- 1.0 pound cane sugar
- 0.5 pounds Munich LME
- Hops and Spices
- 1.3 ounces Hallertau 5% AA for 60 minutes
- 0.7 ounces Hallertau 5% AA at flame out
- 0.5 ounce coriander at flame out
- Zest of one Seville orange at flame out
- 1/4 teaspoon coarsely crushed grains of paradise at flame out
Procedures
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1
One day before brew day, make a starter with your yeast.
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2
Bring fermentables and water to make five gallons to a boil on high heat.
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3
Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left.
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4
At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
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5
Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68°F if not already there. Also cool the yeast starter to 68°F.
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6
Once the wort reaches 68°F, aerate the wort and pitch the yeast.
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7
Ferment for 7 to 10 days. Let the beer temperature rise to 80°F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling.
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8
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