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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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