Saisons are sturdy farmhouse ales that were traditionally brewed in the winter, to be consumed throughout the summer months. Very fruity in the aroma and flavor. Expect earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. A semi-dry finish with only a touch of sweetness.
300g Caramalt Grain malt
2.5kg Light Liquid Malt Extract
1kg Wheat Liquid Malt Extract
30g EK Goldings(8.5% AA) – 60min boil
15g EK Goldings (8.5% AA) – 30min boil
15g Saaz(8.5% AA) – 15min boil
WY3724 Belgian Saison, Belle Saison Yeast or MJ M29 French Saison
A day before preparing recipe place 10 litres of water in closed (sanitised) containers in a fridge and chill.
1. Steep Caramalt grains for 20mins with 1 litre of hot tap water (not boiling), adding strained liquid (no grains) to a large saucepan.
2. Add another 3 litres of water, 1 kg Wheat Liquid Malt, and bring to a boil.
3. When the boil is reached add the 30g of Goldings and boil for 60mins. With 30min of the boil remaining add 15g Goldings, and with 15mins of the boil remaining add the 15g of Saaz.
4. When the 60min boil is complete turn off the heat, dissolve in remaining liquid malt, and set aside to cool off for 10mins. Add this to a clean and sanitised fermenter, reserving any excess hop material.
5. Add the 10 litres of chilled water, and top up to 20 litres with either hot or cold water to adjust the starting temperature as close as possible to 22 degrees.
6. Add yeast and ferment at ambient temperature, up to 30 degrees is fine, the higher the fermentation temperatures the more intense the flavours the yeast produces will be.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.