Beer
Homebrewers Association
Homebrewers Association
Homebrew Recipes

Saison de Craisin

This homebrew recipe comes from the May/June 2002 issue of Zymurgy magazine.

This saison captures some of the flavors of the changing seasons, and has a little backbone from the honey addition to keep you warm as the mercury drops.

Saison de Craisin | Belgian Specialty Ale

Ingredients

  • For 5 gallons (19 L)
    • 64.5% | Gambrinus ESB malt
    • 16.5% | Briess wheat malt
    • 9.5% | Belgian Munich malt
    • 6.5% | toasted malt*
    • 2.5% | 135°-165° L crystal malt
    • 0.5% | Malted Barley
    • 20 IBUs | Amarillo Hops (90 minutes)
    • 5 IBUs | East Kent Goldings (15 Minutes)
    • 0.5 oz. | sweet orange peel
    • 4-6 oz. | dried cranberries (craisins)
    • 0.5 oz. | coriander
    • 16 oz. | cranberry honey
    • 0.5 oz. | ground cinnamon
    • *Toasted malt is made by spreading two row malted barley on a cookie sheet and baking at 160-180° F for 20 minutes. Cranberry honey can be found by searching HoneyLocator.com.

    Specifications

    • Original Gravity: 1.081
    • Final Gravity: 1.007
    • ABV: 9.8%
    • IBU: 22-25
    • Boil Time: 90 minutes

    Directions

    Mash at 149° F (65° C) for 90 minutes or until conversion is complete. Add all adjunct spices at end of boil. Ferment with Saison yeast at 75° F (24° C) until fermentation is complete. Condition at 40° F (4° C) for four weeks, then bottle.

    Store bottles at 50-60° F (10-16° C) for at least three months before drinking.**

    **This recipe could also simply be kegged and ready sooner (near Thanksgiving). Keg half, and bottle condition the rest to see the difference.