Sessionable Saison
ALL-GRAIN
This beer is the little sister of the High-gravity Saison recipe, but without the bitter orange or white pepper. Spicy notes come from the yeast by-products. The alcohol level makes it a pleasant sessionable beer.
OG: FG: IBUS: ABV:
1.040 1.005 20 4.5%
MALT/GRAIN BILL
7 lb (3.2 kg) Pilsner malt 1 lb (454 g) wheat malt 0.2 oz (6 g) chocolate malt (for
HOPS SCHEDULE
1 oz (28 g) Northern Brewer pellets [6.9% AAU] at 60 minutes
YEAST
Wyeast 3724 Belgian Saison Yeast or White Labs WLP565 Saison Yeast
DIRECTIONS
Mash the crushed grains at 150°F (66°C) for 60 minutes. See “Mashing Technique” and “Fermentation and Conditioning” below for details.
GENERAL DIRECTIONS color only)
Mashing Technique Mash the crushed grains at the stated mash temperature. I use the rate of 1 pound (454 g) of crushed grain per quart (946 ml) of water that is heated to 15°F(8°C) higher than my targeted mash temperature because there will be about a 15°F (8°C) drop in temperature when the grains are added. Mix well and adjust the mash to the chosen temperature with hot or cold water. Mash in an insulated vessel for 60 minutes. Recirculate until the wort runs clear. Sparge with 168°F (76°C) water
until you get 6 gallons (22.7 l), which will be boiled down to 5 gallons (19 l). Boil the wort for 60 minutes following each recipe’s hops schedule. After chilling the wort to below 80°F (27°C), pitch the recommended strain of yeast. You may want to experiment with various yeast strains. Each has its own characteristic flavors.
Fermentation and Conditioning Ferment at the recommended temperature for your yeast strain (refer to the yeast lab specs, roughly 65–70°F/18–21°C). Transfer the beer to a secondary fermentor after 10 days of primary fermentation. Continue fermenting at 65–70°F (18–21°C) until all signs of fermentation are gone, usually another 2 weeks. On bottling day, condition with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Rest bottles at 65–70°F (18–21°C) for 10 days until you achieve carbonation. Then enjoy.
PARTIAL MASH
Partial-mash brewers can calculate the amount of dry or liquid malt extract (DME or LME) to use in place of the base grain. Though DME is a bit more malt rich, use the same calculation. To get the amount of DME or LME to use, multiply the base grain amount by 0.75. Your OG will be basically equivalent. In the case of conducting a partial-mash brew, mash the desired grains using the method in “Mashing Technique” and simply sparge the runnings into the kettle along with the DME or LME.