Craft Beer & Brewing Magazine

Sessionabl­e Saison

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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.

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