The following beer recipe is featured in the May/June 2002 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This saison captures some of the flavors of the changing seasons, and has a little backbone from the honey addition to keep you warm as the mercury drops.
The following beer recipe is featured in the May/June 2002 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This saison captures some of the flavors of the changing seasons, and has a little backbone from the honey addition to keep you warm as the mercury drops.
Ingredients:
- 64.5% Gambrinus ESB malt
- 16.5% Briess wheat malt
- 9.5% Belgian Munich malt
- 6.5% toasted malt*
- 2.5% 135°-165° L crystal malt
- 0.5% Malted Barley
- 20 IBUs Amarillo Hops (90 minutes)
- 5 IBUs East Kent Goldings (15 Minutes)
- 0.5 oz. sweet orange peel
- 4-6 oz. dried cranberries (craisins)
- 0.5 oz. coriander
- 16 oz. cranberry honey
- 0.5 oz. ground cinnamon
- *Toasted malt is made by spreading two row malted barley on a cookie sheet and baking at 160-180° F for 20 minutes. Cranberry honey can be found by searching HoneyLocator.com.
Specifications:
Yield: 5 gallons (19 L)
Original Gravity: 1.081
Final Gravity: 1.007
ABV: 9.80%
IBU: 22-25
Boil Time: 90 minutes
Directions:
Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until fermentation is complete. Condition at 40° F (4° C) for four weeks, then bottle.
Store bottles at 50-60° F (10-16° C) for at least three months before drinking.**
**This recipe could also simply be kegged and ready sooner (near Thanksgiving). Keg half, and bottle condition the rest to see the difference.
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