Saison is a pale ale historically referred to as a farmhouse beer, the yeast if what adds to the flavour of this beer and the temperature of fermentation will impact on just how much flavour this delivers. The use of Nelson Sauvin hops gives this a wine like flavour which works well in this style of beer. The great thing about saison yeast is that you can allow this to free ferment during warmer times of the year and not worry so much about controlling the temperature as with other beers. Ferment at the higher range of temperature for more fruity spicy esters in your beer.
Easy to brew at home with minimal equipment investment using malt extract and steeping select grains. Check out our video on how to do a mini mash at home.
This mini mash kit arrives with all the ingredients needed to complete the recipe. Easily brew this beer with outstanding results using equipment that most people have readily available at home.
Equipment Required (not Included):
Pan/pot (no smaller than 10L)
30L fermentator and air lock (cleaned and sanitised)
Mash Paddle (sanitised)
Sanitiser and Cleaner
Household kettle – for hot water
Crisp Caramalt (250 grams)
Weyermann® Munich Malt I (300 grams)
Nelson Sauvin Pellets (50 grams)
LALLEMAND Belle Saison 11g Yeast (1 packs)
Premium Grade Light Liquid Malt Extract 3kg Pouch (1 packs)
Beer Style (main): Belgian/French Ales
Beer Style (sub): Specialty Saison
Batch Size: 21
Original Gravity: 1048
Final Gravity: 1009
ABV %: 5
Temperature °C: 65
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 30
Additions and timing:
Once 100c boil has been reached count down 30 minutes boil time and add hops at correct timings:
25g Nelson Sauvin – 30 min
25g Nelson Sauvin – 0 min
Let stand for 15 mins
In the mean time, If you have not already done so then sanitise your fermenter and paddle now.
Add the hot wort from the pan to your fermenter.
Add in the Malt Extract and mix well.
Top up with cold water to 21L, do this vigorously to ensure it is aerated.
Check the temperature of the wort. If it is below 20c then you can now add the yeast.
Fasten the lid on tightly and fix the airlock in place. Position the fermenter in a location that will maintain the temperature at a constant 18-20c.
Yeast: Belle Saison
Fermentation temperature/steps: 20c-30c
Controlling fermentation temperature is not needed with this beer however the warmer the better, the yeast produces high esters when fermented warm which adds to the final products complexity.
Do ensure fermentation has fully finished as this yeast can consume lots of sugars and will attenuate very low.