Crafting your own homemade beer can be a rewarding and fun experience, especially when it comes to brewing a traditional style like the Saison. Originating from the Belgian farmhouse ales, Saison is a flavorful and refreshing brew perfect for enjoying year-round. With its spicy and fruity notes, this Saison recipe captures the essence of this classic beer style. So, gather your brewing equipment, set aside some time, and let’s delve into the world of homebrewing with this delightful Saison Recipe Belgian Farmhouse Ale.
Saison Recipe Belgian Farmhouse Ale
Ingredients:
– 9 lbs Pilsner malt
– 1 lb Munich malt
– 0.5 lb Wheat malt
– 0.25 lb Crystal malt (20L)
– 0.5 oz Styrian Goldings hops (60 minutes)
– 0.5 oz Saaz hops (15 minutes)
– 0.5 oz Saaz hops (5 minutes)
– 1 oz crushed coriander seeds (5 minutes)
– 1 oz fresh orange zest (5 minutes)
– Belgian ale yeast
– 1 cup of corn sugar for priming
Instructions:
1. Start by heating 3.5 gallons of water in your brew kettle to around 155°F (68°C). Once reached, add in the crushed grains (Pilsner, Munich, Wheat, and Crystal malt) in a steeping bag. Let the grains steep for about 30 minutes, ensuring the temperature stays around 150-155°F (65-68°C). Remove the bag afterwards.
2. Bring the wort to a boil and add Styrian Goldings hops. Let it boil for 45 minutes.
3. Add Saaz hops at the specified intervals – 15 minutes and 5 minutes before the end of the boil. Also, include the crushed coriander seeds and fresh orange zest during the last 5 minutes.
4. After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches around 70°F (21°C).
5. Transfer the cooled wort to a sanitized fermenter. Top up with enough water to reach 5 gallons. Pitch the Belgian ale yeast and secure the airlock.
6. Ferment the beer at a temperature between 68-75°F (20-24°C) for about 2 weeks or until fermentation activity subsides.
7. Once fermentation is complete, it’s time to bottle the beer. Mix the corn sugar with some water, then add it to the beer in your bottling bucket, stirring gently to ensure even distribution.
8. Fill your sanitized bottles using a bottling wand, leaving some space at the top for carbonation. Seal the bottles with caps and let them carbonate for 2-3 weeks at room temperature.
9. After carbonation, chill your Saison in the fridge for a few days before enjoying the fruits of your labor.
Cheers to your homemade Saison Belgian Farmhouse Ale! Share it with friends and loved ones to spread the joy of brewing your own beer. Feel free to experiment with additional spices or different yeast strains to create your unique twist on this classic style. Remember, the key to great beer is patience and attention to detail. Happy brewing!
