Table Saison

A belter of a summer session smasher. Dry crisp, lightly spiced thanks to the yeast, but just really drinkable.

£25.00



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Description

This is a Community Recipe created by jim-stiff

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

We were lucky enough to have Jim drop a few bottles of this off for us to try, after drunk the beer we told him he had to share the recipe. This is a belter of a crisp dry saison, with a lowish ABV it will make an awesome summer session beer.

 


Ingredients Included

Crisp Extra Pale Maris Otter (3500 grams)
Crisp Caramalt (250 grams)
Dingemans Aromatic Malt (100 grams)
Hallertauer Hersbrucker Pellet (55 grams)
Hallertau Blanc Pellets (25 grams)
Imperial Yeast B56 Rustic.  (1 packs)
Hop Bittering Extract – Flex 15ml (1 packs)


Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 23l
Original Gravity: 1036
Final Gravity: 1009
ABV %: 3.6%
IBU: 30

THE MASH
Temperature °C: 67c
Length (mins): 60
Out temp °C: 75c
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

2.5ml Flex @ 60min
55g Hallertaure Hersbrucker @ 10min
25g Hallertau Blanc @ 0min (10min Stand)

Secondary additions and timing:

15g Coriander Seeds (Crushed) & 5g Grains of Paradise @ 10min

Yeast: Imperial Rustic
Fermentation temperature/steps: 25c

Comments:

Tasty crisp clean summer smasher

Additional information

Weight 10.55 kg

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