1. Recipes

Battre L’oie Saison (Extract)

ABV: 5.60%

IBU: 27

SRM: 3

OG: 1.049 (12.2° P)

FG: 1.007 (1.8° P)

Link to article
saison-homebrew-recipe

Check out the all-grain version of this homebrew recipe.

The following is an excerpt from John Palmer’s 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.”

Belgian Ale

Brewed 2 times

Check out the all-grain version of this homebrew recipe.

The following is an excerpt from John Palmer’s 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.”

Ingredients:

  • 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:

Yield: 5 gallons (18/83 L)

Original Gravity: 1.049 (12.2° P)

Final Gravity: 1.007 (1.8° P)

ABV: 5.60%

IBU: 27

SRM: 3

Boil Time: 60 minutes

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.

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