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  • Stick and Bindle Saison


    With a strainer bag of bitter orange peel tied to a stick and flung over his shoulder, the brewer of this recipe drifts casually toward the boiling kettle to infuse citrusy flavors in his stick-and-bindle to perfectly compliment the phenolic "bite" and ester profile of French Saison yeast.


    Type: Ale

    Style: Other Ale

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.0 lbs CBW® Pilsen Light DME 60 min boil Extract, DME
    0.75 lb Cane Sugar 60 min boil
    1.25 oz Saaz Hops (5.0% AAU) 60 min boil
    0.25 oz Saaz Hops (5.0% AAU) 10 min boil
    0.5 oz Bitter Orange Peel 10 min boil in strainer bag
    2 pack WLP590 French Saison Ale Yeast Fermenter

    Procedures

    1. Dissolve extracts and sugars in warm water
    2. Bring to boil
    3. Add 1.25 oz Saaz Hops
    4. Boil for 50 minutes
    5. Add 0.25 oz Saaz Hops and 0.5 oz Bitter Orange Peel
    6. Boil for 10 minutes
    7. Remove orange peel
    8. Turn heat off and cool wort to 72ºF
    9. Transfer to fermenter
    10. Pitch one pack of WLP590 French Saison Ale Yeast

    Primary Fermentation: 2-4 weeks at 70-74ºF

    Secondary Fermentation:

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP590 French Saison Ale Yeast

    Original Gravity: 1.059

    Final Gravity: 1.010

    Alcohol by Weight:

    Alcohol by Volume: 6.4%

    IBU: 20

    Color: 7 SRM

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