Saison is an amber beer with a 2-row barley blend, malted rye, oats, and dark Belgian candi sugar. Northern Brewer, Bravo, and Cascade hops deliver a citrus profile with light bitterness. By fermenting with a traditional saison yeast strain, notes of spice and tropical fruit accent the aroma. Citrus and peppery spice are balanced by a pleasant malt character. Saison is full bodied with a rustic, dry finish.
5 Gallon yield, malt extract recipe
7 lbs. Pale LME
1 lb. Clear Candi Syrup
8 oz. Vienna (for steeping)
1 oz. Saaz hop pellets for bittering @ 60 min.
½ oz. Bitter Orange peel @ 15 min.
1 oz. EK Golding hop pellets for aroma @ 2 min.
1 tsp. Irish Moss
Saison Ale Yeast (White Labs #WLP565)
Heat 2-3 gallons of water to 165 degrees. Turn off heat and (using a muslin or nylon bag) steep the grains for 10 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and candi syrup until completely dissolved. Return to a boil and add the Saaz hops and set a timer for 60 min. When there are 15 min. remaining add the ½ oz. of Bitter Orange peel and the reconstituted Irish moss. When there are 2 min. remaining add the EK Goldings. After the boil cool to 80 degrees or less and top up with water to just over 5 gallons before pitching the yeast. Aerate well and ferment at 72-78 degrees Fahrenheit.
O.G. = 1.048 – 1.052
F.G. = 1.008 – 1.010
ABV = 5.2%