If there’s a new summer style everyone loves, it seems to be Saison. Check out this bigger, bolder version, with the spiciness of rye, Sorachi Ace hops and a bright, phenolic, fruity farmhouse yeast.
Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Staff
Ingredients
| Quantity | Ingredient | Comment |
|---|---|---|
| 7 lbs | Brewers Malt | Mash |
| 2 lbs | Rye Malt | Mash |
| 0.5 lb | Carapils® Malt | Mash |
| 0.5 lb | Caracrystal® Wheat Malt | Mash |
| 2 lbs | Clear Candi Sugar | 60 min boil |
| 0.5 oz | Sorachi Ace Hops (12.8% AAU) | 60 min boil |
| 1 oz | Sorachi Ace Hops (12.8% AAU) | 10 min boil |
| 1.5 oz | Sorachi Ace Hops (12.8% AAU) | 0 min boil |
| 2 packs | WLP585 Belgian Saison III Yeast | Fermenter |
| 2 packs | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 3.3 gallons of water to 165ºF.
- Mash grains at 152ºF for 1 hour.
- Heat 4.5 gallons of 180ºF sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to a boil.
- Add 0.5 oz Sorachi Ace hops and 2 lbs Clear Candi Sugar.
- After 50 minutes, add 1 oz Sorachi Ace hops and nutrient
- Boil 10 more minutes, add 2 oz Sorachi Ace hops.
- Remove from heat and cool to 70ºF.
- Transfer to primary fermenter, and pitch two packs WLP585 yeast.
Primary Fermentation: 1 week at 68ºF – 75ºF.
Secondary Fermentation: 2 weeks at 68ºF – 75ºF.
Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP585 yeast for 3-4 weeks.
Original Gravity: 1.068
Final Gravity: 1.012
Alcohol by Weight:
Alcohol by Volume: 7.3%
IBU: 43
Color: 10
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