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French Saison

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French Saison

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Beer Style: Belgain Pale Ale, White (Wit), Biere de Garde 
Recipe Type: all-grain
Yield: 5 gallons

Description:

Adapted from 'Mike's Best Saison' from Brew Your Own website. We reviewed the BJCP style profile for this beer style in order to be as true to style as we could in adapting this recipe. The original recipe called for three conventional malts: Belgian Pilsner malt, CaraPils malt, and Vienna malt. The most noteworthy is the CaraPils which is "a unique, dextrine-style malt that consistently increases foam, improves head retention and enhances mouthfeel without adding flavor or color to your beer". Therefore we decided to use Pale Buckwheat Malt which probably accomplishes what CaraPils does most closely. And considering the malt profile of this style of beer "is light but provides a sufficient background for the other flavors" we do not want to introduce too many other malt flavors from our other options. Tapioca Maltodextrine may also be an appropriate addition to this beer recipe and style.

Ingredients:

  • Pale Rice Malt 17.00 lb (88%)
  • Vienna Millet Malt 1.50 lb (8%)
  • Pale Buckwheat Malt 0.90 lb (5%)
  • Perle (IBU: 32.9) 1.30 oz (46%) Pellet Boil 60 min
  • East Kent Goldings (IBU: 4.6) 0.75 oz (27%) Pellet Boil 10 min
  • Orange Peel, Sweet 1 tsp Boil 5 min
  • Coriander 1 tsp Boil 5 min
  • Saaz, Czech (IBU: 0.0) 0.50 oz (18%) Pellet Boil 0 min
  • East Kent Goldings (IBU: 0.0) 0.25 oz (9%) Pellet Boil 0 min
  • 1 vial French Saison gluten free liquid yeast (Propagate Labs)

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.008
Alcohol by Vol: 6.0%
Color SRM: 4.5
Bitterness IBU: 37.4
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

MASH INSTRUCTIONS:
Perform single infusion or reverse step mash for 90-120 minutes using 15-25 ml Termamyl -OR- SEBAmyl BAL 100 enzymes; in conjunction -WITH- 15-25 ml SEBAmyl L enzymes.

SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

Source:
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