Kinda Classic, a Modern Saison
Well-hopped with low-alpha hops and fermented with characterful yeast, this simple recipe perfectly reflects the brewing philosophy at Suarez Family Brewery.
Batch Size: 5 gallons (19 liters) Brewhouse efficiency: 72% OG: 1.038 FG: 1.004 IBUS: 30 ABV: 4.5%
7 lb (3.2 kg) American 2-row malt or German Pils malt (or a blend of the two)
HOPS & ADDITIONS SCHEDULE
4.4 oz (125 g) dextrose at the beginning of the boil 9 oz (250 g) Warrior [17% AA] at 70 minutes 1.72 oz (49 g) Hallertauer Mittelfruh [2.2% AA] at 25 minutes 1.03 oz (29 g) Styrian Celeia [3% AA] at 25 minutes 1.03 oz (29 g) Hallertau Mittelfruh [2.2% AA] at whirlpool 1.72 oz (49 g) Styrian Celeia [ 3% AA] at whirlpool
Your favorite farmhouse-ale/saison-type strain
Mash for 60–90 minutes at 147°F (64°C). Boil for 90 minutes, following the hops schedule. You can add the dextrose as soon as the wort comes to a boil (because it can take a while to dissolve all of that sugar), but it can just as easily be added at the end of the boil with the whirlpool hops.
Ferment at the high end of your yeast’s temperature tolerance. After terminal gravity is achieved, condition the beer for one month at cellar temperature. (Or shorter. Or longer. Or warmer. Or colder. Best to experiment with this period of maturation). Bottle-condition to a carbonation 3.2–3.7 volumes of CO2.
The recipe may seem basic, but it is the perfect foil for experimentation. Care to add more simple sugar or no simple sugar to the kettle? I would absolutely recommend experimenting with this parameter. Care to conduct a quick and warm maturation after primary fermentation and bottle soon thereafter? It would certainly be fun/educational to tweak this variable. Bottle-condition with honey instead of dextrose? Sure, why not? Brewing standard recipes such as this one while focusing on tweaks to brewing, fermentation, maturation, or packaging variables is the best way to develop your skills as a brewer.