Saisons are sensuous farmhouse ales that are to be lusted over. Playful and fruity in the aroma and flavor. Lots of spice with a medium bitterness. With a touch of honey in this recipe expect a semi-dry finish that will leave you wanting more and more.
20 Litre Batch
BIAB – All Grain
Est ABV: 6.7%french saison
Est IBU’s: 22
Est SG: 1.060
Est FG: 1.009
MALTS FOR THE MASH:
4.00 kg German Pilsner
100g Gladfields Sour Grapes or Aciduated malt
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 66°C for 60mins. Sparge with 10 litres of 80°C water in a bucket for 10 minutes and return sparged wort to the urn or pot making a final boil volume of approximately 26 litres.
HOPS FOR THE BOIL:
25g Saaz 4.0%
(Boil for 60min)
25g Styrian Goldings 5.4%,
(Boil for 20min)
1 tsp Irish Moss, Whirlfloc, or BrewBrite – (Boil for 15min)
300g Honey at 0min boil (Flameout)
Cool the wort and start fermentation as close as possible to 22°C, preferably with Wyeast – 3711 French Saison Yeast. (Alternatives include WY3724, Belle Saison, MJ M27, and Safale T-58) Ferment at ambient temperature up to 30°C
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.