Battre L’oie Saison (Extract)

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Battre L’oie Saison is one of three Big Brew 2017 official recipes. To view all official recipes, or to find a Big Brew event near you, visit the Big Brew for National Homebrew Day webpage. You can also view the all-grain version of this homebrew recipe.

The following is an excerpt from John Palmer’s newly updated book How to Brew:

“The overall character of the beer is a dry, grainy malt character, firm bitterness and mineral structure, with lots of aromatics coming from the yeast. Saison is a good base for adding spices or fruit, but these are variations on the style; normally these flavors and aromas come from the saison yeast.”

Battre L’oie Saison (Extract) | Saison

Ingredients

  • For 5 gallons (18/83 L)
    • Fermentables
    • Wort A: 3 lb. (1.4 kg) wheat dry malt extract
    • Wort B: 3 lb. (1.4 kg) wheat dry malt extract – added at knockout
    • Hops
    • 1.0 oz. (28 g) Aramis pellet hops, 7% a.a. (60 min.)
    • 1.0 oz. (28 g) Barbe Rouge pellet hops, 8.5% a.a. (steep for 15 min. after flame-out)
    • *Suggested Aramis hop substitutions: Willamette, Challenger
    • *Suggested Barbe Rouge hop substitutions: Amarillo, Citra, Centennial
    • Yeast
    • Belgian saison yeast with sufficient yeast starter (200 billion cells)
    • Misc.
    • 0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
    • Recommended water profile, PPM (optional):
    • Ca: 75–125
    • Mg: 10
    • Total alkalinity: 0–50
    • SO4: 100–150
    • Cl: 100–150
    • RA: −100–0

    Specifications

    • Original Gravity: 1.049 (12.2° P)
    • Final Gravity: 1.007 (1.8° P)
    • ABV: 5.6%
    • IBU: 27
    • SRM: 3
    • Boil Time: 60 minutes
    • Pre-boil Volume: 3 gallons (11.4 L)
    • Pre-boil Gravity: 1.045 (11.2° P)

    Directions

    • Put 2 gal. (7.6 L) of water in the boil pot and heat to 160° F (71° C). Add Wort A (3 lb wheat DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
    • Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (3 lb wheat DME) at knockout (0 min) until totally dissolved.
    • Strain wort into sanitized fermentation vessel with 2–3 gal. (7.6-11.4 L) of pre-boiled, chilled water for a total volume of 5 gal. (18.9 L).
    • Pitch yeast when temperature reaches 62° F (17° C).
    • Ferment in primary at 62° F (17° C) until fermentation slows significantly (7–9 days).
    • Rack to secondary fermenter and age for 10–14 days at 68° F (20° C).
    • Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.