Description

This recipe is taken from the book Beer Craft by Jon Finch.
Saison refers to a wide collection of beers which are aromatic and refreshing traditionally brewed in the Wallonian French speaking region of Belgium.

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Ingredients

BESTMALZ Pilsner (4000 grams)
Centennial Pellets (20 grams)
Saaz Pellets (40 grams)
Cascade Pellets (50 grams)
Coriander Seed 50g (1 packs)
Mangrove Jacks French Saison Yeast M29 (1 packs)

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 19L
Original Gravity: 1047
Final Gravity: 1008
ABV %: 5.2
IBU: 41.9

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

20g Centennial Hops – Boil 60 min
40g Saaz Hops – Boil 30 min
50g Cascade Hops – Boil 5 min
20g Whole Coriander Seeds – Boil 5 min (included)

2 g Whole Black Peppercorns – Boil 5 min (not included)
1 Zest of one orange (no pith) – Boil 5 min (not included)

Secondary additions and timing:

N/A

Yeast: Mangrove Jacks French Saison M29
Fermentation temperature/steps: 20c-30c until FG achieved.

Comments:

This recipe is taken from the book Beer Craft by Jon Finch.
Saison refers to a wide collection of beers which are aromatic and refreshing traditionally brewed in the Wallonian French speaking region of Belgium.
Fermentation temperature can be varied on this style of beer, fermenting at higher temperatures will give a more funky floral flavour to the beer.