True To Style #13 – Summer Dry Hopped Saison All Grain Kit

These all grain kits are all designed with one thing in mind, making great tasting beer at affordable prices. We’ve built and created this range to offer our first “core” range of all grain kits that represent either great ingredients, methods or beer styles which we adore.

All of them are 23 litre batches and come in at sensible strengths for the mid week beers or sessions at the weekend! Read our full blog post on this range here!

Heralding from northern Europe, specifically Wallonia in southern Belgium, Saison literally means season in French. These beer styles were brewed on family run farms as thirst quenching refreshment for the farm hands.

The beer style is defined by yeast. Full of flavour and character, usually described as spicy undertones which take center stage next, adding a delightful amount of complexity to the brew. Imagine a subtle but distinctive medley of peppery cloves, warm hints of coriander, and a touch of zesty orange peel. These tantalizing spices add depth and character, invoking images of bustling farmhouses and aromatic herb gardens.

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Ingredients Included

Simpsons Malt – Aromatic Malt
Simpsons Malt – Caramalt
Simpsons Malt – Finest Pale Maris Otter
Hallertau Blanc – T90 Pellets 100g (1 pack)
Hallertauer Magnum – BarthHaas® Pure Hop Pellet (15 grams)
LALLEMAND Belle Saison – Belgian Saison-Style Yeast 11g (1 pack)
Coriander Seed 50g (1 pack)

4.3kg Grain Weight

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Method

Beer Style (main): Belgian/French Ales
Beer Style (sub): Classic French & Belgian-Style Saison
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.005
ABV %: 4.6
IBU: 28
Mash efficiency: 80
Brewing equipment:

THE MASH
Temperature °C (Step 1): 69
Length (mins) (Step 1): 60
Temperature °C (Step 2): 75
Length (mins) (Step 2): 10
Temperature °C (Step 3):
Length (mins) (Step 3):
Temperature °C (Step 4):
Length (mins) (Step 4):
Temperature °C (Step 5):
Length (mins) (Step 4):
Mash notes:

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

15g Magnum @ 60min
25g Crushed Coriander Seeds and 10g Crushed Black Pepper or Grains of Paradise (not included) at 15mins.

Add yeast nutrient and Protofloc at 15mins also.

Whirlpool / hop stand:

Once boil is completed add 50g Hallertau Blanc top kettle and whirlpool for 15mins, allowing a further 15mins for hops to settle in your kettle before chilling and transferring to your fermenter.

Yeast: Belle Saison – Lallemand
Fermentation temperature/steps: 25c for 7-10 days

Secondary additions:

Towards the end of fermentation, around 1.010 add the other 50g of Hallertau Blanc hop pellets to the fermenter. Allow fermentation to complete fully and then cold crash and package. It is important to ensure fermentation has fully finished before packaging, especially if bottling.

Comments:

This recipe uses the popular Belle Saison Yeast strain from Lallemand. This will produce wonderfully aromatic and distinctive saison notes of spice, pepper and fruit. This yeast stain is diastaticus positive and will ferment more of the residual sugars in the wort than normal ale yeast, leaving you with the notably dry finish associated with Saison.

When using a diastaticus positive yeast strain extra care should be taken after fermentation when cleaning your FV to ensure no cross-contamination with your subsequent fermentations.