Saison d’Ete

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Gordon Schuck of Steamboat Springs, CO won a gold medal in Category #16: Belgian and French Ale during the 2007 National Homebrew Competition Final Round in Denver, CO. Schuck’s Belgian and French Ale was chosen as the best among 298 final round entries in the category.

To see other winning homebrew recipes from the 2007 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Saison d’Ete | Belgian and French Ale

Ingredients

  • For 5 Gallons (19 L)
    • 9.5 lb (4.31 kg) German pilsner malt
    • 1.0 lb (0.45 kg) wheat malt
    • 1.25 lb (566 g) sucrose
    • Zest of 1/4 orange
    • 0.13 oz (4 g) fresh grated ginger
    • 1.25 oz (35 g) Styrian Goldings pellet hops (90 min.)
    • 0.25 oz (7 g) E K Goldings pellet hops (15 min.)
    • 0.25 oz (7 g) Saaz pellet hops (2 min.)
    • White Labs WLP 565 Saison ale yeast (2 qt starter)
    • 6.75 oz (191 g) dextrose to prime

    Specifications

    • Original Gravity: 1.063
    • Final Gravity: 1.014
    • ABV: 6.43%

    Directions

    1. Mash grains at 150° F (66° C) for 60 minutes. Raise to 155° F (68° C) and hold for 15 minutes.
    2. Primary fermentation for 14 days at 70-76° F (21-24° C) in steel.
    3. Secondary fermentation for 9 days at 70° F (21° C) in glass.