s sure as this planet twirls around the sun, I know there is always a rea- son for a Saison. While brewers around me dabble with their Pale Ales, DIPAs and barleywines, I find myself thinking months ahead to Amy next funky farmhouse. My brewing calendar resembles the pages of The Old Farmer’s Almanac (Page 129, June 2008: “Brew a Saison Automné,” “Plow and Gun Combo Patented, 1862.”)
My Saison epiphany came not from the farmlands of Wallonia, but from L.A.’s old- est (and now no longer brewing) brewpub, Crown City Brewing of Pasadena. Brewer Jay Baum dropped an unknown glass of beer in front of me and let the unusual smells confound my newbie nose. Some hops, some spice, a little malt and a whole wallop of weird opened my eyes to the existence of the style. Nights of studying every Saison I could find led to years of brewing with no end in sight for the experiment.
A Tale of Two Breweries ton candy with crepes and every beer Saison comes in between 5 and 6.5 per- Founded in the mid 1800s, the Tourpes- from Dupont! cent abv to provide refreshment without based Brasserie Dupont stands as the dissolution. The super Saisons instead paragon of Saison brewers. Until the Matt shares responsibility for the Saison for sprawl across the spectrum in color, bitter- recent explosion of exploration, their Every Saison project because he took us to ness, spiciness and alcoholic power. Vieille Provision Saison was the single the crazy, scary wonderful world of Brewers use super Saisons for their wilder hallmark of the style. The crisp, herbal, Fantôme. In 1988 Dany Prignon, a home- experimentations. Uniting both disparate citrusy, spicy aroma is just the beginning. brewer and tourism director for his region, types are their fantastically potent and Dupont claims no spice additions to their founded Fantôme in a crumbling farm- unique yeasts and low terminal gravities. beer; the spice-like flavors are the result of house outside of Soy.Careful with the doors the hot ferment method I favor. In the 50s here—close one too hard and the others Saisons consist of European Pilsner malt the Super (aka “stronger”) Saison rose swing open. Must be the ghost at play! traditionally accented with portions of from Dupont’s tanks in the form of the Munich, Vienna and wheat malt. To twin Moinettes, Blonde and Brune, their Everything is done by hand and on repur- achieve the style’s signature low terminal most popular beers domestically. They do posed equipment. Family and friends fill, gravity, lower saccharification temperatures not refer to them as Saisons, but they still cork, cap and label each bottle. If you capable of producing simple fermentable carry the hallmark dry earthy flavors. The show up on the right day, the double- sugars are used. I use single infusion mash- 1960s introduction of their winter gift, espresso-wired Dany may enlist your help es, but my Automné recipe uses a tradi- Avec Les Bon Voeux, reinforced the mod- mucking out the lauter. His brewery, built tional step mash schedule from Brasserie à ern Super concept. Thankfully, this beer, on the back of his year-round Saison, shot Vapeur, brewers of Saison Pipaix. Simple one of my favorites, moved from seasonal to infamy with the release of the dande- sugar additions help drop the terminal production to year-round availability. lion-infused Pissenlit. His reckless aban- gravity and boost apparent dryness. don and secret kettle additions infuse the The best way to see the farmhouse in seasonal releases with an air of irresistible For bite and aroma, classic hop choices action and enjoy the wares is to follow mystery. That spirit directly inspired the include the earthy East Kent Goldings, the lead of Matt Stinchfield, who led a playful nature of my Saison brewing. floral Styrian Goldings or the spicy noble small tour of dedicated drinkers in 2001. hops. Saisons carry a healthy bitter bite Matt timed our arrival in the town to the Basics of the Style from a Belgian perspective, not a hop annual Tourpes en Activité. Imagine a Two categories of modern Saison exist: the crazed American view! Keep the bitter- small-town Iowa fair advertised by road classic workers’ tipple and the more ness restrained to avoid conflicting with signs, but replace the corn dogs and cot- recent “super” Saison. The traditional the yeast. Spices are a touchy subject. Before appro- 3725 Biere de Garde: From the area of on the wheat to provide a soft sweetness. priate strains of yeast were available, it was Soy-Ereze, a vigorous fermenter that pro- Controlling the fermentation temperature common to chuck heavy doses of corian- duces a more restrained farmhouse spiced will modify the aroma and flavor profile to der, black pepper, ginger, grains of para- character. Soft fruity characters increase a neutral Wit-like base. This recipe ends dise and cinnamon to recreate the classic with fermentation temperature. up a stronger and wheatier version of the profile. With proper yeast and fermenta- miner’s ale, Grisette. tion techniques generating a complex and 3726 Farmhouse Ale: From another clas- integrated profile, spices take the role of sic Belgian brewery known for a small Été accent, so tiny amounts have great power. range of Saisons, this yeast produces an The classic Saison, the quaff of the aggressive phenolic and spicy aroma. It farmhands, inspires this recipe. Burnished Yeasts attenuates well and runs best in the upper orange with hop-enhanced rocky, foamy Unlike our early experimentation days, 70s to ferment to finish. head, it arrives just waiting for a long pull there are now multiple suitable strains to civilly quench thirst. My Été has available from our commercial yeast sup- White Labs evolved endlessly, changing year to year. plies, ready to chomp on the nearest sugar WLP565 Belgian Saison: This is the stuff Like many Saison recipes of the late 90s, supply. Astute readers will notice that of legends. Slightly funky and earthy with heaps of coriander, pepper, orange peel, none of the recipes assigns a preferred a deep spicy bite, with the right treatment ginger and more found their way into the yeast strain. In the past, WLP565 or and patience the yeast can drop a 1.080 kettle and left a sticky, sweet, spicy mess. Wyeast 3724 have been my cultures of beer to 1.010 or lower. Ugh! The recipe grew in strength as the choice, but I encourage you to play and spice additions shrank. With newly find your own favorite. WLP566 Belgian Saison II: A platinum inspired confidence, I was able to get a strain available in July/August. Speedier large batch of yeast rocking in the hot Los The classic Saison strains require rougher than its cousin, 566 has a subdued char- Angeles summer. Reaching a target termi- than normal treatment to get the job acter in comparison with a stronger clove nal gravity of 1.010 or less, the beer is a done. My methodology consists of pitch- character coming through. potent reminder of the fieldwork at hand. ing a large, decanted yeast cake into well- Brisk, but not overwhelming, bitterness chilled wort (65° F or less) and then let- WLP568 Belgian Saison Blend: New sweeps the bone-dry beer from the palate. ting the ferment rise naturally, to wherev- from White Labs and produced in The bare additions of kettle spices round er it will. This encourages full attenuation response to the finicky nature of 565, out the flavor without overriding the char- and pleasant, not harsh, yeast phenols this blend is intended to push the beer acteristic yeast bite. and esters. This works even in the SoCal drier and faster and still retain the defin- summer heat. I have pushed the WLP565 itive Saison character. Dave’s Original Saison up to 90° F with great success. Saison Dave Logsdon of Wyeast shares his more yeasts are finicky and appear to stall out. The Recipes traditional Saison recipe. The small touch Give the yeast some time (a week or two) A note on these Saison “styles”: In of acidulated malt adds just a touch of and it comes back alive. If the ferment is Belgium, there really are no rules. The fol- piquancy to the final product, like the truly stuck, a dose of neutral ale yeast lowing recipes outline a way of thinking twinge of acidity found in the products of (US-05) can complete the job. about a year of Saisons and reflect some of smaller brewers. the trends seen from commercial brewers. Wyeast Many thanks go to my fellow Saison afi- Automné 3711 French Saison: If you like citrus aro- cionado and brew partner, Jim Kopitzke, The role of the Scots in the brewing histo- mas, this is the yeast for you. Brewers for playing along and working these out ry of the world has gone undersung. report rich, digestible peppered grapefruit with me.
the finish. aroma. Unspiced, this beer leans heavily Fantôme Automné. Artwork © 2008 Shutterstock
3 6 ZYMURGY May/June 2008 www.beertown.org Starting with a winning Scotch ale recipe, After a two-and-a-half-hour lunch and Experimental: Brut Houblonee I morphed the recipe to make it feel like a beer commiseration break, we threw in Revisiting my “Et tu Brut” article from Belgian homage to Scottish brewing tradi- the towel and went to clean. Greeting us May/June 2006, the club has kept up an tions. I know a Belgian brewery would was 5.5 gallons of beautiful, luscious annual Brut brew. Heading into the unseen never use Maris Otter (or Scottish Golden black wort at 1.122. We added a gallon jaws of the looming hop crisis, the outgo- Promise) malt as the base, but it felt right of water, fired the burner and brewed a ing Maltose Falcons’ board tackled a proj- to me. The 90-minute boil adds the sweet half-sized ultra strong batch of good- ect, the Brut Houblonee (or Brut du hit of kettle carmelization, while the ness. After a rollicking ferment, the beer Board). This time instead of a Belgian brown sugar pushes to the Belgian desire finished at a dry 1.016 or 14-percent Strong Ale, we pulled out a meaner Avec for dry finishes. The smoky raisin-scented abv. Jim nicknamed it “the Widow Les Bon Voeux-inspired Super Saison. Billington’s Dark Brown Molasses Sugar is Maker.” The smooth deceptive body Clocking in at a whopping 12 percent, 47 my favorite for the extra aroma kick. lured you to a quick pint and a nap on IBUs and a sprightly six volumes of CO2, the couch. The Infernal recipe attempts the bottles shoot the corks a good 60 feet. Knowing Fantôme’s predilection for to recreate this happy accident without The brisk carbonation pumps the huge adding local produce, I assume that the adding stress. hop aroma and flavor straight up your squashy notes found in some Automné nose and through your tongue. Even bet- versions come from squash meat. To that Experimental: Springtime in Amarillo ter, some of the beer got a large, dry hop end, a reduction in bittering and addition The Belgians thumb their nose at strict dose of Liberty. If the previous Brut recipes of roasted (or canned) pumpkin flesh to styles and so should you. Brasserie did not convince you to give this a whirl, I the mash yields a sweeter, slightly hazy d’Achouffe recently released Houblon heartily encourage you to take a chance! version called Potiron. Chouffe Dobbelen IPA Tripel, a hybrid “Belgian IPA,” as tasty as the name is con- Go Forth and Brew d’Hiver/Infernal fusing. Even better, a blend of Amarillo, When we get down to the nub, I see an Wallonian winters can be flat out nasty, fit Saaz and Tomahawk hops playfully endless variety of beers falling under a for neither man nor beast. Flowing to the merges with Achouffe’s distinct yeasty “Saison” moniker. This mantra crystal- rescue, the d’Hiver/Nöel style of Saison is pear aroma. Needing a yeast cake for the lized when a brewer and master judge I the biggest of the bunch with artfully hid- Saison Hiver Infernal and possessing a admire remarked about the d’Hiver, “I den warmth and a rich spiciness. Versions few ounces of grapefruit love, aka never would have thought of a black like Dupont’s Avec are big, golden hoppy Amarillo, Houblon Chouffe’s spirit infect- Saison, but all the earthiness, funkiness monsters and others are Saison spins on ed a new Printemps, “Springtime in and spiciness of a Saison are there.” Belgian Christmas beers. Amarillo.” The result is a juicy, bright and bracing Saison Wheat IPA with a punch Remember, the Belgians have no rules! Inspired by the Fantôme Spéciale De of bitterness that satisfies hop cravings Throw the guidelines out the window! Noel, our Saison d’Hiver is a big chocolate even in these trying times. Follow the example of Dany and galoot of a beer. Additions of cinnamon and vanilla bring to mind rich cakes and cocoa. However, the attentive will notice two d’Hiver recipes and assume there’s a story involved.
Jim and I developed the first recipe over a few years’ experimentation and honed it into a strong favorite. Our fourth batch went horribly, delightfully awry. Jim’s steady and reliable mash tun developed a bad case of stuck lautering. Our spirits sank and we despaired as the lauter repeatedly brick walled. We struggled mightily with the stubborn mess. Our best efforts, stirring the mash, floating it, blowing back, yielded the barest trickle of wort. Defeated, hungry and annoyed, we slumped over a pint and a burrito, solu- tions failing us.
www.beertown.org May/June 2008 ZYMURGY 3 7 Fantôme; be bound not by the strictures 0.75 oz (21 g) Tettnanger Pellet Hops, Extract Version of the Saison style authorities, but by the 4.5% AA, 20 min fertile fields of your fancy. 0.75 oz (21 g) Styrian Goldings Pellet 4.00 lb (1.81 kg) Extra Light Dry Malt Hops, 4.6% AA, 0 min 4.00 lb (1.81 kg) Liquid Wheat Malt Drew Beechum sits on the AHA Yeast: See text for a selection of Extract Governing Committee and brews con- Saison yeasts to choose from. 1.50 lb (0.45 kg) Candi Sugar stantly with his fellow Maltose 1.75 oz (50 g) Styrian Goldings Pellet Falcons. He regularly writes about and Directions Hops, 5.2% AA, 60 minutes Steep grains in 2 gallons (7.6 L) of water at 2.00 oz (57 g) Saaz Pellet Hops, 3.0% promotes brewing and beer literacy in 150° F (66° C) for 30 minutes, then rinse with AA, 5 minutes Zymurgy. 0.5 gallon (1.9 L) of hot water. Stir in half of 0.25 tsp Black Pepper, coarsely crushed, the malt extract and bring to a boil.Add hops 5 minutes as indicated in the recipe. When 5 minutes 0.25 tsp Coriander, coarsely crushed, 5 remain in the 60 minute boil, remove from minutes Saison Printemps burner and add the candi sugar and remaining Peel from half an orange, grated (no malt extract then return to boil for last 5 min- pith), 5 minutes Ingredients utes. Strain into fermenter with enough cold Yeast: See text for a selection of for 5.5 U.S. gallons (20.8 L) water to make 5.5 gallons (20.8 L). Saison yeasts to choose from 6.25 lb (2.83 kg) Belgian Pilsner Malt Directions 6.25 lb 2.83 kg) German Wheat Malt Bring 2.5 gallons (9.5 L) of water to a boil, 0.50 lb (0.22 kg) Aromatic Malt Saison Été remove from burner and stir in half of the malt 0.50 lb (0.22 kg) Caramel Pils Malt Ingredients extract then return to boil. Add hops and (Crystal 8L) for 5.5 U.S. gallons (20.8 L) spices as indicated in the recipe.When 5 min- 1.00 lb (0.45 kg) Candi Sugar utes remain in the 60 minute boil,remove from 1.75 oz (50 g) Styrian Goldings Pellet 9.00 lb (4.08 kg) Belgian Pilsner Malt burner and add the candi sugar and remaining Hops, 4.6% AA, 60 min 3.00 lb (1.36 kg) German Wheat Malt malt extract then return to boil for last 5 min- 0.75 oz (21 g) Tettnanger Pellet Hops, 0.50 lb (0.22 kg) Vienna Malt utes. Strain into fermenter with enough cold 4.5% AA, 20 min 0.25 lb (113 g) Acidulated Malt water to make 5.5 gallons (20.8 L). 0.75 oz (21 g) Styrian Goldings Pellet 1.00 lb (0.45 kg) Candi Sugar Hops, 4.6% AA, 0 min 1.75 oz (50 g) Styrian Goldings Pellet Yeast: See text for a selection of Hops, 5.2% AA, 60 min Saison yeasts to choose from Saison Automné 2.00 oz (57 g) Saaz Pellet Hops, 3.0% AA, 5 min Ingredients Original Gravity: 1.073 0.25 tsp Black Pepper, coarsely crushed, for 5.5 U.S. gallons (20.8 L) SRM: 5.8 5 min IBU: 33 0.25 tsp Coriander, coarsely crushed, 5 13.75 lb (6.23 kg) Maris Otter Malt 70% efficiency min 0.50 lb (0.22 kg) Biscuit Malt 60 minute boil Peel from half an orange, grated (no 0.33 lb (150 g) Crystal 75L Directions pith), 5 min 0.33 lb (150 g) Wheat Malt Yeast: See text for a selection of 1.00 lb (0.45 kg) Dark English Brown Mash at 151° F (66° C) (use 1.33 qt/lb of Saison yeasts to choose from Sugar strike water) for 60 minutes. Boil for 60 min- 1.6 oz (45 g) Styrian Goldings Hop utes adding hops as indicated in the recipe. Original Gravity: 1.069 Pellets, 4.6% AA, 60 min Add the Candi Sugar during the last 5 minutes SRM: 4 0.5 oz (14 g) Saaz Hop Pellets, 3.0% of the boil. IBUs: 34 AA, 20 min 70% efficiency Yeast: See text for a selection of Extract Version 60-minute boil Saison yeasts to choose from. 9.5 lb (4.31 kg) Liquid Wheat Malt Directions Original Gravity: 1.081 Extract Mash in at 120° F (49° C) (1.2 qt./lb strike SRM: 15 0.50 lb (0.22 kg) Aromatic Malt water) for a 20 minute protein rest. Raise to IBU: 26 0.50 lb (0.22 kg) Caramel Pils Malt 150° F (66° C) and hold 60 minutes before 70% efficiency (Crystal 8L) mashing out. Boil for 60 minutes adding hops 90 minute boil 1.50 lb (0.68 kg) Candi Sugar and spices as indicated. Add candi sugar with 1.75 oz (50 g) Styrian Goldings Pellet 5 minutes remaining in the boil. Hops, 4.6% AA, 60 min
3 8 ZYMURGY May/June 2008 www.beertown.org Directions Mash in at 152° F (67° C) (1.2 quarts/lb Saison d’Hiver Extract Version strike water) and hold for 60 minutes. Boil for Ingredients 90 minutes adding hops as directed in the for 5.5 U.S. gallons (20.8 L) 9.5 lb (4.31 kg) Light Liquid Malt recipe.Add sugar with 5 minutes remaining in Extract the boil. 11.5 lb (5.21 kg) Belgian Pilsner Malt 0.60 lb (0.27 kg) Crystal 120L 0.60 lb (0.27 kg) Crystal 120L 0.50 lb (0.22 kg) CaraMunich Malt Extract Version 1.0 lb (0.45 kg) Munich Malt 0.25 lb (0.11 kg) Carafa Malt 0.4 lb (0.18 kg) Vienna Malt 0.50 lb (0.22 kg) Turbinado Sugar 11.5 lb (5.21 kg) Light Liquid Malt 0.4 lb (0.18 kg) Wheat Malt 0.75 lb (0.34 kg) Dark Candi Sugar Extract 0.25 lb (0.11 kg) Carafa Malt 1.4 oz (40 g) Styrian Goldings Hop 0.50 lb (0.22 kg) Biscuit Malt 0.50 lb (0.22 kg) Turbinado Sugar Pellets, 4.7% AA, 60 minutes 0.33 lb (150 g) Crystal 75L 0.75 lb (0.34 kg) Dark Candi Sugar 0.5 oz (14 g) Saaz Hop Pellets, 3.5% 1.00 lb (0.45 kg) Dark English Brown 1.4 oz (40 g) Styrian Goldings Hop AA, 20 minutes Sugar Pellets, 4.7% AA, 60 minutes 1 vanilla bean, split and scraped 1.6 oz (45 g) Styrian Goldings Hop 0.5 oz (14 g) Saaz Hop Pellets, 3.5% (secondary) Pellets, 4.6% AA, 60 minutes AA, 20 minutes 1 cinnamon stick (secondary) 0.5 oz (14 g) Saaz Hop Pellets, 3.0% 1 vanilla bean, split and scraped Yeast: See text for a selection of AA, 20 minutes (secondary) Saison yeasts to choose from. Yeast: See text for a selection of 1 cinnamon stick (secondary) Saison yeasts to choose from. Yeast: See text for a selection of Directions Saison yeasts to choose from Steep grains in 2 gallons (7.6 L) of water at Directions 150° F (66° C) for 30 minutes, then rinse with Steep grains in 2 gallons (7.6 L) of water at Original Gravity: 1.080 0.5 gallons (1.9 L) of hot water. Stir in half of 150° F (66° C) for 30 minutes, then rinse with SRM: 29 the malt extract and bring to a boil. Boil for a 0.5 gallons (1.9 L) of hot water. Stir in half of IBUs: 32 total of 60 minutes. Add hops as indicated in the malt extract and bring to a boil. Boil for a 70% efficiency the recipe.When 5 minutes remain in the boil, total of 60 minutes. Add hops as indicated in 90 minute boil remove from burner and add the sugar and the recipe.When 5 minutes remain in the boil, remaining malt extract, then return to boil for remove from burner and add the sugar and Directions last 5 minutes. Strain into fermenter with remaining malt extract then return to boil for Mash in at 149° F (65° C) (1.25 quarts/lb enough cold water to make 5.5 gallons (20.8 last 5 minutes. Strain into fermenter with strike water) and hold 60 minutes. Boil 90 L).Add vanilla bean and cinnamon stick to the enough cold water to make 5.5 gallons (20.8 minutes adding hops as indicated in recipe. secondary and age one month. L). Add turbinado and candi sugar for last 5 min- utes of the boil. Add vanilla bean and cinna- Saison Automné Potiron mon stick to the secondary and age one Add to the mash 1 29-oz (0.85 L) can of month. prepared unspiced pumpkin or oven roast (350° F/177° C) enough sweet pumpkin meat to yield 1.8 lb (0.81 kg) of flesh. Reduce the bittering charge to 1 oz (28 g) of Styrian Goldings at 60 minutes.
www.beertown.org May/June 2008 ZYMURGY 3 9 1 vanilla bean (split and scraped), Boil for 75 minutes. Add hops and spices as Saison d’Hiver 0 minutes indicated in recipe. Infernal 1 cinnamon stick, 0 minutes Ingredients Yeast: See text for a selection of Extract Version Saison yeasts to choose from. for 5.5 U.S. gallons (20.8 L) 7.5 lb (3.40 kg) Extra Light Dry Malt Directions Extract 23.5 lb (10.66 kg) Belgian Pilsner Malt Steep grains in 2 gallons (7.6 L) of water at 0.25 lb (0.11 kg) German Crystal Malt 1.5 lb (0.68 kg) Munich Malt 150° F (66° C) for 30 minutes, then rinse with (25L) 1.5 lb (0.68 kg) Special B Malt 0.5 gallons (1.9 L) of hot water. Stir in half of 3.0 oz (85 g) Belgian Biscuit Malt 1.0 lb (0.45 kg) Vienna Malt the malt extract and bring to a boil. Boil for a 3.0 oz (85 g) Belgian Aromatic Malt 1.0 lb (0.45 kg) Wheat Malt total of 60 minutes. Add hops as indicated in 1.0 oz (28 g) East Kent Goldings, 4.75% 0.5 lb (0.22 kg) Carafa Malt the recipe.When 5 minutes remain in the boil, AA, 60 minutes 1.0 lb (0.45 kg) Dark Candi Sugar remove from burner and add the sugar and 0.5 oz (14 g) Hallertau Hersbrucker, 2.5 oz (71 g) Styrian Goldings Hop remaining malt extract then return to boil for 4.75%AA, 60 minutes Pellets, 4% AA, 60 minutes last 5 minutes.Add the vanilla bean and cinna- 0.5 oz (14 g) East Kent Goldings, 4.75% 1.0 oz (28 g) Saaz Hops Pellets, 4% AA, mon stick when you turn off the burner and AA, 15 minutes 20 minutes let steep for 15 minutes before straining into 0.25 oz (7 g) Belgian Sweet Orange 1 vanilla bean (split and scraped), fermenter with enough cold water to make Peel, 15 minutes 0 minutes 5.5 gallons (20.8 L). 0.5 tsp Crushed Coriander, 15 minutes 1 cinnamon stick, 0 minutes 0.25 tsp Grains of Paradise, 15 minutes Yeast: See text for a selection of 0.25 oz (7 g) Belgian Sweet Orange Saison yeasts to choose from. Dave’s Original Saison Peel, 2 minutes Yeast: See text for a selection of Mash (Schedule based on notes (courtesy Dave Logsdon of Wyeast Laboratories, Inc.) Saison Yeasts to choose from. from Brasserie à Vapeur) Protein Rest 122° F (50° C)12 minutes Ingredients for 5 U.S. gallons (18.9 L) Directions (1 quart per pound) Steep grains in 2 gallons (7.6 L) of water at Low Rest 131° F (55° C) 15 minutes 15.0 lb (6.80 kg) Belgian Pilsner Malt 150° F (66° C) for 30 minutes, then rinse with Beta Rest 142° F (60° C) 30 minutes 0.25 lb (0.11 kg) Acidulated Malt 0.5 gallons (1.9 L) of hot water. Stir in half of Alpha Rest 154° F (68° C) 30 minutes 0.25 lb (0.11 kg) German Crystal Malt the malt extract and bring to a boil. Boil for a (25L) total of 60 minutes. Add hops and spices as Original Gravity: 1.130 3.0 oz (85 g) Belgian Biscuit Malt indicated in the recipe. When 5 minutes Final Gravity: 1.016 3.0 oz (85 g) Belgian Aromatic Malt remain in the boil, remove from burner and SRM: 34.4 1.0 oz (28 g) East Kent Goldings, % AA, add the remaining malt extract then return to IBU: 29 60 minutes boil for last 5 minutes. Strain into fermenter 90 minute boil 0.5 oz (14 g) Hallertau Hersbrucker, with enough cold water to make 5 gallons Directions %AA, 60 minutes (18.9 L). 0.5 oz (14 g) East Kent Goldings, % AA, Boil 90 minutes adding hops as indicated in 15 minutes recipe. Add candi sugar for last 5 minutes of 0.25 oz (7 g) Belgian Sweet Orange the boil. Add vanilla bean and cinnamon stick Peel, 15 minutes Springtime in at knockout. 0.5 tsp (14 g) Crushed Coriander, 15 Amarillo minutes Extract Version Ingredients 0.25 tsp Grains of Paradise, 15 minutes for 5.5 U.S. gallons (20.8 L) 0.25 oz (7 g) Belgian Sweet Orange 13.25 lb (6.01 kg) Extra Light Dry Malt Peel, 2 minutes Extract 7.0 lb (3.17 kg) Belgian Pilsner Malt Yeast: See text for a selection of 1.5 lb (0.68 kg) Special B Malt 4.0 lb (1.81 kg) German Wheat Malt Saison yeasts to choose from. 0.5 lb (0.22 kg) CaraMunich Malt 0.5 lb (0.22 kg) Aromatic Malt 0.5 lb (0.22 kg) Carafa Malt 0.5 lb (0.22 kg) Turbinado Sugar Original Gravity: 1.070-1.075 1.0 lb (0.45 kg) Dark Candi Sugar 1.25 oz (35 g) Amarillo Pellet Hops, IBU: 30 2.5 oz (71 g) Styrian Goldings Hop 8.4% AA, 60 minutes Pellets, 4% AA, 60 minutes 0.50 oz (14 g) Amarillo Pellet Hops, 1.0 oz (28 g) Saaz Hops Pellets, 4% AA, Directions 8.4% AA, 20 minutes Mash in at 155° F (68° C) and hold 20-30 20 minutes 1.00 oz (28 g) Amarillo Pellet Hops, minutes. Sparge with 175° F (79° C) water. 8.4% AA, 0 minutes
4 0 ZYMURGY May/June 2008 www.beertown.org Yeast: See text for a selection of 1.25 oz (35 g) Styrian Goldings Pellet Saison yeasts to choose from. Hops, 5.25% AA, 30 minutes 1.00 oz (28 g) Styrian Goldings Pellet Original Gravity: 1.062 Hops, 5.25% AA, 15 minutes SRM: 8 0.50 oz (14 g) Styrian Goldings Pellet IBU: 46 Hops, 5.25% AA, 0 minutes 0.50 oz (14 g) Czech Saaz Pellet Hops, Directions 3.50% AA, 0 minutes Mash at 153° F (67° C) (1.2 qt/lb strike Yeast: See text for a selection of water) for 60 minutes. Boil 60 minutes adding Saison yeasts to choose from. hops as indicated in recipe. Add turbinado sugar for last 5 minutes of the boil. Original Gravity: 1.091 SRM: 4.7 Extract Version IBUs: 46
2.5 lb (1.13 kg) Extra Light Dry Malt Directions Extract Mash at 148° F (64° C) (1.3 qt/lb strike 5.5 lb (2.49 kg) Liquid Wheat Malt water) for 60 minutes. Boil 60 minutes adding Extract hops as indicated in recipe. Stir in cane sugar 0.5 lb (0.22 kg) Aromatic Malt for last 5 minutes of the boil. 0.5 lb (0.22 kg) Turbinado Sugar 1.25 oz (35 g) Amarillo Pellet Hops, Extract Version 8.4% AA, 60 minutes 0.50 oz (14 g) Amarillo Pellet Hops, 8.0 lb (3.63 kg) Extra Light Dry Malt 8.4% AA, 20 minutes Extract 1.00 oz (28 g) Amarillo Pellet Hops, 1.5 lb (0.68 kg) Liquid Wheat Malt 8.4% AA, 0 minutes Extract Yeast: See text for a selection of 1.75 lb (0.79 kg) Cane Sugar Saison yeasts to choose from. 0.60 oz (17 g) Magnum Pellet Hops, 14.0% AA, 60 minutes Directions 1.25 oz (35 g) Styrian Goldings Pellet Steep grains in 2 gallons (7.6 L) of water at Hops, 5.25% AA, 30 minutes 150° F (66° C) for 30 minutes, then rinse with 1.00 oz (28 g) Styrian Goldings Pellet 0.5 gallons (1.9 L) of hot water. Stir in half of Hops, 5.25% AA, 15 minutes the malt extract and bring to a boil. Boil for a 0.50 oz (14 g) Styrian Goldings Pellet total of 60 minutes. Add hops as indicated in Hops, 5.25% AA, 0 minutes the recipe.When 5 minutes remain in the boil, 0.50 oz (14 g) Czech Saaz Pellet Hops, remove from burner and add the turbinado 3.50% AA, 0 minutes sugar and remaining malt extract then return Yeast: See text for a selection of to boil for last 5 minutes. Strain into fer- Saison yeasts to choose from. menter with enough cold water to make 5.5 gallons (20.8 L). Directions Stir half of the malt extract into 2.5 gallons (9.5 L) of water and bring to a boil. Boil for a total of 60 minutes.Add hops as indicated in Brut d’Houblonee the recipe. When 5 minutes remain in the Ingredients boil, remove from burner and add the cane for 5.5 U.S. gallons (20.8 L) sugar and remaining malt extract then return to boil for last 5 minutes. Strain into fer- 13.75 lb (6.23 kg) Belgian Pilsner Malt menter with enough cold water to make 5.5 0.67 lb (0.30 kg) Flaked Wheat gallons (20.8 L). 0.5 lb (0.22 kg) Wheat Malt 0.25 lb (0.11 kg) Munich Malt 1.75 lb (0.79 kg) Cane Sugar 0.60 oz (17 g) Magnum Pellet Hops, 14.0% AA, 60 minutes
www.beertown.org May/June 2008 ZYMURGY 4 1