Description:

This gluten-free Sour Saison recipe is a sophisticated, rustic hybrid style of beer that marries the spicy, peppery character of a traditional Belgian Farmhouse Ale with a sharp, refreshing acidity. Perfect for brewing at home with millet, rice, and herbs. This recipe is brewed using a specialized kettle-souring process with WildBrew™ Sour Pitch, delivering a gluten-free beer that is sour with strong citrus, and tangy notes.

The following recipe is shared with permission by Mutantis Brewery & Bottle Shop and is subject to a Creative Commons Attribution 4.0 License. Home brewers and commercial breweries alike are free to use and distribute this recipe for any purpose, provided you attribute them to Mutantis Brewery & Bottle Shop and/or Jason Yerger.

Ingredients:

• Grain Bill
• 9.25 lb Pale Rice Malt
• 2.00 lb Flaked Quinoa
• 0.50 lb Caramel Buckwheat Malt
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• Herbs & Botanicals
• 10 mg Green Tea
• 1.50 oz Calendula
• 1.50 oz Elderflower
• 0.50 oz Jasmine Flower
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• Other Additions
• 1 Whirlfloc Tablet (15 min)
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• Yeast
• 1 package Lallemand WildBrew Sour Pitch
• 1 package Fermentis SafBrew T-58
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• Yeast Nutrient
• Use yeast nutrients according to the manufacturer's dosage and timing recommendations.

Additional Instructions

Primary Ferment: 72F for 7 days

Beer Profile

Original Gravity: 1.069
Final Gravity: 1.016
Alcohol by Vol: 7.0%
Color SRM: 8.0
Bitterness IBU: 0.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Recipe shared by Mutantis (now closed), preserved and continued here.