Beer recipe - Belgian Saison Beer
Commonly called “farmhouse ale” this beer is a refreshing pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. Began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and stored for drinking in the summer months.
Glass: Tulip Beer Glass
Temperature: 6 - 8°C
Belgian Saison is a great beer style to explore the yeast potential. Play with it to discover the different aromas that this strain is able to produce.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
Tel: +32 (0) 87 66 20 95
RECIPE FOR 100L
Château Pilsen 2RS
80% / 16.6 kg
Château Cara Clair®
10% / 2.1 kg
Château Wheat Blanc®
10% / 2.1 kg
Magnum (12.0% aa)
21 IBU / 60 g
Aramis (7.0% aa)
3 IBU / 70 g
Mosaic (12.0% aa)
4.5 IBU / 60 g
Perle (8.0% aa)
1.5 IBU / 30 g
Step 1: Mashing
Mash-in and follow the profile below
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add Magnum.
Hop Addition 2: After 70min add Aramis, Mosaic, and Perle.
Whirlpool to remove the trub
|Total evap||7.5%||Batch size||100L||OG||13.5oP||Efficiency||85%|
Step 3: Fermentation and Maturation
Cooldown the wort to 22°C and pitch the yeast.
Ferment at 22°C for 2 days then rise to 24°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day. Harvest the yeast. Drop the temperature to 2°C and rest for 10 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.8 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, we recommend adding brewing sugar and SafAle F-2.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
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