Recipe Type: Extract
Yeast: Wyeast Belgian Saison
Yeast Starter: nope
Additional Yeast or Yeast Starter: nope
Batch Size (Gallons): 5.5
Original Gravity: 1.06
Final Gravity: 1.03
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 15 days
Secondary Fermentation (# of Days & Temp): 15 days (in bottle)
Tasting Notes: Very bitter, but sweet, smells of citrus, licorice, coffee, chocolate,
Hi all, here's a minimalist but complex saison recipe I invented. I'm still tweaking it a bit, but the first batch was so good, I had to share. the Rye adds some nice spicy character to complement the yeast.
I wanted a no-nonsense beer that was easy to make, but would impress guests for the holidays.
It's nice and spicy, the bubbles are small and ticklish, and the chocolate/orange combination give it the character it needs to grab attention. It's very refreshing and 4% ABV, would make a great summer beer.
Bring 2 gallons of water to between 160 and 170 degrees. Do not get hotter than 170 degrees.
Steep 1/2 pound of Chocolate Rye specialty malt for 30 minutes.
Strain 1/2 gallon of hot (not boiling) water over the specialty malts to get extra sugars out of it. Remove specialty grains.
Add 6 lbs of Pilsner Extra light malt and bring to a boil (total boil time: 60 minutes).
Add 1oz of Northern Brewer Hops at 45 minutes.
At 20 minutes add 1oz German Spalt (remove Northern Brewer)
At 5 minutes add French Strisselspalt. (remove German Spalt).
At 5 minutes add dried orange peels from half an orange. (use less if you don't want this to be too bitter. I used a whole orange peel and can tell it would be better with only half).
Ferment at 75 degrees + for 2 weeks. (I chose not to rack and it probably could have fermented a bit longer).
Bottle with 7 oz priming sugar. Let sit for 2 weeks. Delicious.