Lauter Then Wort Saison

Want a taste of our test beer? You’ll want to adjust the malt bill based on your efficiency as always, but here’s a simple saison that says all you need to hear on a hot summer’s eve. The Mandarina hops give a bright herbal citrus nose on top of the farmhousey Ardennes yeast, which gets more spicy the warmer you ferment, but feel free to substitute your favorite fruity hops. Of course, how you get this into the kettle is all up to you!

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 77%

OG: 1.064 + 2 points of dextrose in later primary

FG: 1.010

IBUS: 32

ABV: 7.1%

MALT/GRAIN BILL

12.5 lb (5.7 kg) Pilsner malt (from Root Shoot Malt, if you can find it!)

HOPS & ADDITIONS SCHEDULE

0.5 oz (14 g) Magnum pellets

[10.5% AA] at 60 minutes 1 oz (28 g) Mandarina Bavaria pellets

[8.0% AA] at 10 minutes 1 oz (28 g) Mandarina Bavaria pellets

[8.0% AA] at 0 minutes

5 oz (142 g) dextroxe at day 4 of fermentation

YEAST

Slurry from 2 liter starter of Wyeast 3522 (Belgian Ardennes)

DIRECTIONS

Dough in with 4 gallons (15.1 l) hot liquor (plus calcium carbonate to achieve 100ppm calcium if necessary) for a 150°F (66°C) rest of 60 minutes. Mash out with 2 gallons (7.6 l) boiling water and sparge with roughly 3 gallons (11.3 l) of 170–175°F (77–79°C) water to collect 6.75 gallons (25.5 l) in the kettle.

Boil for 75 minutes. After the boil, chill the wort, aerate it, and pitch the yeast.

Ferment at 68–70°F (20–21°C) for two weeks or until FG is reached, adding the dextrose at day 4. Package as usual.