Saison du Soleil
Easy drinking summer Saison spiced with ginger and orange peel.
Type: Ale
Style: Belgian / French Ales
Batch Size: 5 gallons
Recipe Type: Extract only
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.6 lbs | CBW® Pilsen Light LME | Extract, LME | |
| 1 lb | CBW® Bavarian Wheat DME | Extract, DME | |
| 0.75 lb | Sugar | ||
| 0.5 oz | Centennial (10.0% AA) | 60 min boil | |
| 1.0 oz | Saaz (4.0% AA) | 10 min boil | |
| 0.5 oz | Crystalized ginger | 10 min boil | |
| 0.5 oz | Sweet orange peel (dried) | 10 min boil | |
| 1 vial | White Labs WLP585 Belgian Saison III Yeast |
Procedures
- Bring water to boil
- Remove from heat and add first hop addition
- Boil 50 minutes
- Dissolve dry malt extract in cool water
- Remove from heat add dissolved DME, LME, sweet orange peel, crystalized ginger, sugar and second hop addition
- Boil 10 minutes
- Pitch 1 vial WLP585 Belgian Saison III Yeast
Primary Fermentation: 2-3 weeks at 74ºF
Secondary Fermentation: 2-4 weeks at 36ºF
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP585 Belgian Saison III Yeast for 2-3 weeks
Original Gravity: 1.060
Final Gravity: 1.013
Alcohol by Weight:
Alcohol by Volume: 6.2%
IBU: 22
Color: 5 SRM
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