1. Recipes

Saison d’Hiver

IBU: 32

SRM: 29

OG: 1.08

Link to article
amber-red-copper-ale

The following beer recipe is featured in the May/June 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Saison d’Hiver is presented as a winter-inspired saison in Drew Beechum’s article “A Saison for Every Season,” which apeared in the May/June 2008 Zymurgy magazine.

For more seasonal-themed saisons, AHA members can access the full article in the eZymurgy online archive. Not a member? Join today!

Belgian Ale

Brewed 12 times

The following beer recipe is featured in the May/June 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Saison d’Hiver is presented as a winter-inspired saison in Drew Beechum’s article “A Saison for Every Season,” which apeared in the May/June 2008 Zymurgy magazine.

For more seasonal-themed saisons, AHA members can access the full article in the eZymurgy online archive. Not a member? Join today!

Ingredients:

  • 11.5 lb (5.21 kg) Belgian Pilsner malt
  • 0.60 lb (0.27 kg) Crystal 120L
  • 1.0 lb (0.45 kg) Munich malt
  • 0.4 lb (0.18 kg) Vienna malt
  • 0.4 lb (0.18 kg) Wheat malt
  • 0.25 lb (0.11 kg) Carafa malt
  • 0.50 lb (0.22 kg) Turbinado sugar
  • 0.75 lb (0.34 kg) Dark Candi sugar
  • 1.4 oz (40 g) Styrian Goldings hop pellets, 4.7% AA (60 minutes)
  • 0.5 oz (14 g) Saaz hop pellets, 3.5% AA (20 minutes)
  • 1 vanilla bean, split and scraped (secondary)
  • 1 cinnamon stick (secondary)
  • Yeast*: Wyeast 3711 French Saison, Wyeast 3724 Belgian Saison, Wyeast 3725 Biere de Garde, Wyeast 3726 Farmhouse Ale, WLP565 Belgian Saison, WLP566 Belgian Saison II, WLP568 Belgian Saison Blend
  • *You can choose the yeast with the characterstics you are looking for

 

Specifications:

Yield: 5.5 gallons (20.8 L)

Original Gravity: 1.08

IBU: 32

SRM: 29

Boil Time: 90 minutes

Efficiency: 70%

Directions:

  • Mash in at 149°F (65°C) (1.25 quarts/lb strike water) and hold for 60 minutes.
  • Boil 90 minutes adding hops as indicated in recipe.
  • Add turbinado and candi sugar for last five minutes of boil. Add vanilla bean and cinnamon stick to the secondary and age one month.

Extract ingredients for 5.5 U.S. gal (20.8 L)

  • 9.5 lb (4.31 kg) | Light liquid malt extract
  • 0.60 lb (0.27 kg) | Crystal 120L
  • 0.50 lb (0.22 kg) | CaraMunich malt
  • 0.25 lb (0.11 kg) | Carafa malt
  • 0.50 (0.22 kg) | Turbinado sugar
  • 0.75 lb (0.34 kg) | Dark Candi sugar
  • 1.4 oz (40 g) | Styrian Goldings hop pellets, 4.7% AA (60 minutes)
  • 0.5 oz (14 g) | Saaz hop pellets, 3.5% AA (20 minutes)
  • 1 vanilla bean, split and scraped (secondary)
  • 1 cinnamon stick (secondary)
  • Yeast*: Wyeast 3711 French Saison, Wyeast 3724 Belgian Saison, Wyeast 3725 Biere de Garde, Wyeast 3726 Farmhouse Ale, WLP565 Belgian Saison, WLP566 Belgian Saison II, WLP568 Belgian Saison Blend
  • *You can choose the yeast with the characterstics you are looking for

Directions

  • Steep grains in 2 gallons (7.6 L) of water at 150°F (66°C) for 30 minutes, then rinse with 0.5 gallons (1.9 L) of hot water.
  • Stir in half of the malt extract and bring to a boil. Boil for a total of 60 minutes.
  • Add hops as indicated in the recipe.
  • When five minutes remain in the boil, remove from the burner and add the sugar and remaining malt extract, then return to boil for last five minutes.
  • Strain into fermenter with enough cold water to make 5.5 gallons (20.8 L). Add vanilla bean and cinnamon stick to the secondary and age one month.

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