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Beer Style: Saison (16C)
Recipe Type: extract
Yield: 5 US gallons
Description:
One of the best things I've ever made. It is malty with a great hoppy spice. Perfect springtime brew
Ingredients:
- Five Gallons of sanitizer drinking water.
- .5 lbs Carapils
- .5 lbs Caramunich
- .5 lbs Rye Flake
- .5 lbs 40L Crystal Malt
- 3.3 lbs Light LME
- 2 to 3 Light lbs DME
- .5 oz Hallertau 60 Minutes
- .5 oz Hallertau 45 Minutes
- .5 oz Saaz 15 Minutes
- .5 oz Saaz 2 Minutes
- 1 oz Saaz Dry Hop 5 to 7 days
- 1 Safale US-.05 Dry Yeast Packet
- Or 1 vial Saison Ale Yeast or proper yeast starter
Additional Instructions
Primary Ferment: 10 - 14 DaysSecondary Ferment: 14 Days
Beer Profile
Original Gravity: 1.062
Final Gravity: 1.014
Alcohol by Vol: 6.28%
Recipe Type: extract
Yield: 5.00 US Gallons
Procedure:
Steep grains at 150 degrees for twenty-five to thirty minutes. Remove grains and bring to a boil. Add malt extract. Follow hop schedule, cool and rack to primary. I added about a gallon of top off water to give five full gallons of product. I used a good starter for the best results and got a strong, healthy fermentation at about 65 degrees. I left in primary for two weeks and racked to primary. I dry hopped with Saaz for seven days, bottled and conditioned for two weeks.
Source: ChristianLemon
