Back to SearchBières de Printemps
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Beer Style: Biere de Garde
Recipe Type: extract
Yield: 5 gallons
Description:
A Cross between a Biere de Garde and a traditional French Farmhouse Saison. At 7.5%ABV this is a good beer to brew in March (Mars, Marzen etc) and drink in the Fall for Oktoberfest. Connect with your beer making heritage by brewing to and with the seasons. Do not brew "hors saison", off season! So brew your Fall beers in the Spring the traditional way...its fun!
The Lemon and Peppery hop profile of Pacific Jade is intended to complement the Belgium yeast flavors (inspired by Gordon Strong's "Odds and Ends Saison", from his book "Modern Homebrew Recipes".
An alternative beer style in a gluten free format that can be enjoyed by the gluten free, and gluten alike.
This beer could/should be made slightly more bitter. I would suggest adding the candy sugar the last 15 minutes of the boil. This will boost the bittering from the Warrior hops. Alternatively, maybe add 1/4 oz more bittering hops. If going for more of a traditional Farmhouse Saison, I would reduce the Sorgum Syrup to 1 can (3.3 lbs), and reduce the rice syrup solids by a pound or 2. This would also result in a more hop profile beer, so perhaps reduce the hops accordingly. Farmhouse Saisons were traditionally low alchohol, not the high ABV beers they are today in the craft beer world. Recommended Reading "Farmouse Ales, Culture and Craftsmanship in Belgium Tradition", Phil Markowski.
(note the original target ABV was to be lower, and IBUs higher, but I misjudged the 44 ppg of Rice Syup Solids using a lower number of 35ppg. This recipie is the actual results of using the 44ppg rice solids, that resulted in lower IBU, and higher ABV. I strongly suggest reading the Markowski book and formulating your own gluten free farmhouse ale. I think these style lend themselves well to gluten free ingredients.)
Ingredients:
- 3 gal cold filtered water
- 3 lbs Rice Syrup Solids (dry)
- 4.5 lbs Sorghum Liquid Extract
- 1 lbs 5 SRM Belgium Candy Syrup
- 1/2 oz Warrior Hops -- 60 min
- 1 oz German Tettnang -- 15 min
- 1-1/2 tsp Yeast Nutrient --15 min
- 1 tsp Irish Moss -- 15 min
- 1 oz Czech Saaz -- 10 min
- 3 Gal Water (after boil)
- 1 Package Belle Saison dry yeast
- 1 oz Pacific Jade Hops -- dry hop 3 days
Additional Instructions
Primary Ferment: 2 to 3 weeksSecondary Ferment: N/A
Beer Profile
Original Gravity: 1.065Final Gravity: 1.008
Alcohol by Vol: 7.5%
Color SRM: 8.0
Bitterness IBU: 20.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
4 gal extract boil
Bring 3 gallons of carbon filtered water to a boil.
Turn off heat/flame and Add all fermentables, stir well
Return to Boil and add other ingrediants at indicated times
Add immersion cooler for last 15 minutes of boil
Cool wort and add 2.5 gallons cold filtered water to achieve 5.5 gallons in fermenter at 64 to 66 degrees
Pitch yeast and store at 64 to 66 degrees F directly onto wort.
After fermentation stops for 1 week (add dry hops for 3 days
Bottle with 5 oz corn suger for flip top bottles, and 4 oz for crown tops. (go for the high carb flip!)
Note about fermentation temperatures. This is intended to be more traditional. That means it should be fermented cooler, not hotter as is common in the Saison world today. Traditionally, this beer would be brewed in the month of March, the last cool month before brewing stopped. The wort would be poured hot into a open, shallow, metal fermenter in a barn. It would cool over time in the cold night air, at the same time gaining natural yeast from the air and environment. By the time the yeast started to multiply, the wort would be cool. Think of the temps in France/Belgium in March (particularly at night). In my opinion, if you ferment at a farmhouse saison at hot temperatures, you are brewing "hors saison" or out of season. Crazy Belgium yeast "saison" profiles might be in vogue, but I do not think they are traditional. Don't worry, you will still get these flavors from the Belle Saison yeast, and the Pacific Jade hops.