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Beer Recipe of the Week: Saison Été

Recipe found in Zymurgy May/June 2008 issue (pg. 38)

ALL GRAIN VERSION

Ingredients for 5.5 U.S. gallons (20.8 L)

9.0 lb (4.08 kg) Belgian Pilsner malt
3.0 lb (1.36 kg) German Wheat malt
0.5 lb (0.22 kg) Vienna malt
0.25 lb (113 g) Acidulated malt
1.0 lb (0.45 kg) Candi sugar
1.75 oz (50 g) Styrian Goldings pellet hops, 5.2% AA 60 min
2.0 oz (57 g) Saaz pellet hops, 3.0% AA, 5 min
0.25 tsp Black pepper, coarsely crushed, 5 min
0.25 tsp Corriander, coarsely crushed, 5 min
Peel from 1/2 an orange, grated (no pith), 5 min
Wyeast 3724 Belgian Saison Yeast

Specifications

Original Gravity: 1.069
SRM: 4
IBUs: 34
Efficiency: 70%
Boil: 60 min

Directions

Mash in at 120 °F (49 °C) (1.2 qt./lb strike water) for a 20 minute protein rest. Raise to 150 °F (66 °C) and hold for 60 minutes before mashing out. Boil for 60 minutes adding hops and spices as indicated. Add candi sugar with 5 minutes remaining in the boil.

EXTRACT VERSION

Ingredients for 5.5 U.S. gallons (20.8 L)

4.0 lb (1.81 kg) Extra Light Dry malt
4.0 lb (1.81 kg) Liquisd Wheat malt Extract
1.5 lb (0.45 kg) Candi sugar
1.75 oz (50 g) Styrian Goldings pellet hops, 5.2% AA 60 min
2.0 oz (57 g) Saaz pellet hops, 3.0% AA, 5 min
0.25 tsp Black pepper, coarsely crushed, 5 min
0.25 tsp Corriander, coarsely crushed, 5 min
Peel from 1/2 an orange, grated (no pith), 5 min
Wyeast 3724 Belgian Saison Yeast

Specifications

Original Gravity: 1.069
SRM: 4
IBUs: 34
Efficiency: 70%
Boil: 60 min

Directions

Bring 2.5 gallons (9.5 L) of water to a boil, remove from burner and stir in half of the malt extract then return to boil. Add hops and spices as indicated in the recipe. When 5 minutes remain in the 60 minute boil, remove from burner and add the candi sugar and remaining malt extract. Then return to boil for last 5 minutes. Strain into fermenter with enough cold water to make 5.5 gallons (20.8 L).

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