The following beer recipe is featured in the May/June 2008 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
A few Zymurgy issues ago, Drew Beechum dove into the "seasonality" of saisons in his article designating at least one recipe for every time of the year. It only made sense that our beloved farmhouse ale wasn't just a springtime beer, since its French-derived name actually means "season" in English.
This experimental beer was a nod to non-traditional recipes, satisfying both the yearning for a bright, citrus flavor while also creating a punch of bitterness for those hop cravings. This recipe was featured in the May/June 2008 issue of Zymurgy.
- 7.0 lb. (3.17 kg) Belgian Pilsner malt
- 4.0 lb. (1.81 kg) German wheat malt
- 0.5 lb. (0.22 kg) Aromatic malt
- 0.5 lb. (0.22 kg) Turbinado sugar
- 1.25 oz. (35 g) Amarillo pellet hops, 8.4% a.a. (60 minutes)
- 0.5 oz. (14 g) Amarillo pellet hops, 8.4% a.a. (20 minutes)
- 1.0 oz. (28 g) Amarillo pellet hops, 8.4% a.a. (0 minutes)
- Wyeast suggested options: 3711 French Saison or 3724 Belgian Saison
Yield: 5 gallons
Original Gravity: 1.065
Boil Time: 90 minutes
Mash at 153° F (67° C) with 1.2 qt./lb. strike water for 60 minutes. Boil 60 minutes, adding hops as indicated in recipe. Add turbinado sugar for the last 5 minutes of the boil.
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