Yield: 5 Gallons (19 L)
The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Vince Turley and father and son duo Bill and Gill Gould of Team Beer Treader took home first place in the 2008 Iron Mash Competition in Fort Worth, Texas, with their Harvest Ale Saison recipe brewed with bitter orange and yarrow. This recipe can be found in the January/February 2009 Zymurgy.
Their team name was inspired from C.S. Lewis' The Voyage of the Dawn Treader, and their goal was to set out on a quest to find a new and exciting beer recipe. It's safe to say their quest was a great success! They gambled on the Dupont Saison yeast from White Labs (WLP-565) in this competition, partly because of a Zymurgy article they read focusing on Saisons, and partly because of their will to just go for it.
The beer has a noticeable orange/citrusy aroma that's nicely balanced with some peppery notes, probably both from the yeast as well as the late hop addition. The beer is crisp, clean and effervescent, with a dry, almost tart finish. Give this saison recipe a shot!
- 7.0 lb (3.17 kg) Rahr American two-row
- 6.0 oz (170 g) Belgian Aromatic
- 4.0 oz (113 g) Biscuit Malt
- 0.75 lb (340 g) Flaked Wheat
- 0.85 oz (24 g) Fuggles, 4.75% a.a. (60 min)
- 0.15 oz (4.3 g) Hallertauer Hersbrucker, 5% a.a. (60 min)
- 0.5 oz (14 g) Hallertauer Hersbrucker, 5% a.a. (30 min)
- 0.25 oz (7 g) Yarrow Herb, 8% a.a. (15 min)
- 0.85 oz (24 g) Bitter Orange Peel, dried (5 min)
- 0.25 oz (7 g) Saaz (5 min)
- White Labs WLP-565 Yeast
Original Gravity: 1.046
Final Gravity: 1.014
To brew the Harvest Ale Saison recipe, use a single-infusion mash for 75 minutes at 148°F (64°C). Batch sparge. Mash efficiency is 70 percent.
Cut pale malt to 2 lb (0.90 kg) and add 3.2 lb (1.45 kg) of extra light dry malt extract. Increase fuggles hops addition to 1 oz. All other ingredients remain the same as for the all-grain recipe.
Mix grains with 1 gallon (3.78 L) of 161°F (72°C) water, stabilize at 148°F (64°C) and hold for one hour. Strain liquid into brew kettle and sparge grains with one gallon (3.78 L) of 170°F (77°C) water.
Top up kettle to 2.5 gallons (9.46 L). Stir in extract and bring to a boil. Add hops, yarrow, and orange peel according to the times listed in the recipe. After 60 minute boil, strain into fermenter with enough cold water to make 5 gallons (19 L).
Pitch yeast and aerate well. Rack after fermentation subsides, age and then bottle.
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