Summer Saison
Saison
A lighter beer for the summer. Looking for a crisp and slightly peppery Saison. The recipe was created based off of two different Saison recipes from Craft Beer and Brewing.
Ingredients
Malts
9 lbs Franco Belges Pilsen Malt
1 lb Vienna Malt
Hops
2 oz Northern Brewer Hops (5.7% AA)
Yeast
1 package WLP565 Saison Ale Yeast
Other
0.5 lbs table sugar
7 oz Extra Light DME
1 tablet Whirlfloc
Brewing Instructions
1. Heat 4 gallons of strike water to 162°F
2. Add 4 gallons of water to the mash tun
3. Add all grains to mash tun and confirm temperature of 151°F
4. Steep grains for 60 minutes
5. While steeping, heat 3.5 gallons of water to 170°F for lautering
6. Extract first runnings into boil kettle
7. Add additional 3.5 gallons water at 170°F to the mash tun
8. After 15 minutes, collect second runnings
9. Total wort volume should be ~6.25 gallons (top up to 6.25 gal)
10. Bring water to a boil and wait for the hot break
11. Begin boil
12. At 15 minutes, add 0.5 oz Northern Brewer hops
13. At 45 minutes, add 0.5 oz Northern Brewer hops
14. At 65 minutes, dissolve 0.5 lb table sugar
15. At 65 minutes, add one tablet Whirlfloc
16. At 65 minutes, added 0.5 gallons water
17. At 75 minutes, add 1 oz Northern Brewer hops
18. At 75 minutes, chill the wort to approx. 68°F
19. Aerate with pure oxygen for 1 minute
20. Move to the primary fermenter
21. Pitch yeast from yeast starter
22. Ferment at 69°F
23. At 6 days, raise fermentation temperature to 72°F
24. At 10 days, lower the temperature to 69°F
25. At 13 days, cold crash to 35°F
26. At 15 days, keg beer
Yeast Starter
1. Boil 7 oz DME in 2 L of water for 10 minutes
2. Let cool to 68°F
3. Shake vigorously to aerate
4. Pitch 1 package WLP565
5. Let sit for 36 hours shaking occasionally