Simple Saison

Belgian-Style Table Beer - Extract

Recipe Description

Read the name. Are you dumb?

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 2.5 gal (9.5 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 4 oz (113.4 g) Crystal 20 (20 °L)
  • 4 oz (113.4 g) Belgian Biscuit Malt (23.75 °L)
  • 4 oz (113.4 g) Belgian Aromatic (22.5 °L)
  • 4 oz (113.4 g) Acidulated Malt (3 °L)
  • 6 lbs (2.72 kg) Extra Light Dry Malt Extract (1 °L)
  • Hops
  • 1.5 oz (42.52 g) East Kent Golding Pellet 5.5% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) East Kent Golding Pellet 5.5% AA (Boil - 15 mins)
  • Miscellaneous
  • 0.25 oz (7.09 g) Sweet Orange Peel (Boil - 5 mins)
  • 1/2 tsp (2.46 mL) Coriander Seed (Boil - 5 mins)
  • 1/4 tsp (1.23 mL) Grains of Paradise (Boil - 5 mins)
  • Yeast
  • Belgian Saison I Yeast (Whitelabs WLP565) (Liquid)

Directions

Infusion Step: Mash at 155 °F (68 °C) for 20 minutes.

Steep grains in 2.5 gal water for 20 min. Remove and drain. Bring to a boil and add malt extract. When boiling again, start hops schedule. Add spices with 5-10 minutes left to boil. Cool and strain into primary fermenter and let the yeast do their job.

Hold in primary fermentor for 7 days at 68 °F (20 °C).

Transfer to secondary fermentor for 7 days at 68 °F (20 °C).

Allow to carbonate and age for 14 days at 68 °F (20 °C).

If you started brewing this beer today you could be drinking it by July 19, 2018. Start brewing this recipe.