Back to SearchBelgian Strong Saison
3.0 stars based on 2 votes
Beer Style: American Pale Ale, Belgain Pale Ale, Belgain Pale Strong Ale, Classic English Pale Ale
Recipe Type: extract
Yield: 5 gallons
Description:
Belgian Strong Saison is a bold and expressive gluten-free saison designed to deliver classic Belgian complexity without relying on traditional barley or wheat malts. Built on a fermentable base of tapioca syrup, sorghum syrup, beet sugar, and candi sugar, this recipe produces a dry, effervescent finish with a firm yet balanced alcohol presence. A generous hop addition of Styrian Goldings and Saaz provides herbal and spicy bitterness, while coriander, fresh ginger, and seeds of paradise add layered aromatics and subtle warmth. Crafted specifically for gluten-free brewers, this recipe showcases how alternative fermentables and thoughtful spice use can create a vibrant, authentic Belgian-style saison that remains completely gluten free.
Ingredients:
- Fermentable Bill ---------------------------------------
- 4 lbs Tapioca Syrup
- 2 lbs Sorghum Syrup
- 0.5 lb Beet Sugar
- 0.5 Candi Sugar
- Hop Bill Summary ---------------------------------------
- 1 oz Styrian Goldings Hops
- 2 oz Saaz Hops
- Other Ingredients ---------------------------------------
- 8g Coriander (10 min)
- 3g Fresh Ginger (10 min)
- 2.5g Seeds of Paradise (10 min)
- 1 pkg Mangrove Jacks M29 French Saison yeast (alternatives T-58 or S-33)
Additional Instructions
Primary Ferment: 14 days at 80 - 90 degreesBeer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Bring to boil. Remove from heat and add all fermentables (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
1 oz Styrian Goldings Hops (60 min)
2 oz Saaz Hops (60 min)
8g Coriander (10 min)
3g Fresh Ginger (10 min)
2.5g Seeds of Paradise (10 min)
1 pkg Mangrove Jacks M29 French Saison yeast (alternatives T-58 or S-33)
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.