Belgian Saison within the Model of Saison Dupont Recipe

Belgian Saison within the Model of Saison Dupont Recipe

Award-winning homebrewer Paul Zocco (Zok) shared this saison recipe modeled on Saison Dupont, the definitive instance of this beer type. This saison reveals advanced fruity esters with floral and grassy notes. The looks is cloudy with golden hues. A decrease mash temperature (145°F/63°C) would guarantee a really dry end, typical of this type of very food-friendly beer.

This recipe is scaled to five gallons (19 liters) with a brewhouse effectivity round 80 %. Zok recommends utilizing smooth, low-mineral water all through the brewing course of.


OG: 1.zero65
FG: 1.012
IBUs: 28
ABV: 6.5%


11 lb (four.9 kg) Pilsner malt
zero.5 lb (227 g) Vienna malt
zero.25 lb (113 g) Munich malt
zero.5 lb (227 g) Caramunich malt
zero.5 lb (227 g) wheat malt


1 oz (28 g) East Kent Goldings pellets [6.3% AAU] at 60 minutes
zero.5 oz (14 g) Styrian Goldings pellets [1.5% AAU] at 5 minutes


Wyeast 3724 Belgian Saison or White Labs WLP565


Mash the crushed grains at 150°F (66°C) for 60 minutes. I exploit the speed of 1 pound (454 g) of crushed grain per quart (946 ml) of water that’s heated to 15°F (eight°C) greater than my focused mash temperature as a result of there might be a couple of 15°F (eight°C) drop in temperature when the grains are added. Combine effectively and modify the mash to the chosen temperature with sizzling or chilly water. Mash in an insulated vessel for 60 minutes. Vorlauf till the wort runs clear. Sparge with 168°F (76°C) water till you get 6 gallons (22.7 l), which might be boiled down to five gallons (19 l). Boil the wort for 60 minutes following the hops schedule. After chilling the wort to beneath 80°F (27°C), pitch the yeast.

Ferment on the advisable temperature to your yeast pressure (consult with the yeast lab specs, roughly 65–70°F/18–21°C). Switch the beer to a secondary fermentor after 10 days of main fermentation. Proceed fermenting at 65–70°F (18–21°C) till all indicators of fermentation are gone, often one other 2 weeks. On bottling day, situation with ¾ cup of corn sugar (dextrose) or 1¼ cup of dry malt extract (DME). Relaxation bottles at 65–70°F (18–21°C) for 10 days till you obtain carbonation. Then get pleasure from.


Partial-mash brewers can calculate the quantity of dry or liquid malt extract (DME or LME) to make use of rather than the bottom grain. Although DME is a little more malt wealthy, use the identical calculation. To get the quantity of DME or LME to make use of, multiply the bottom grain quantity by zero.75. Your OG might be principally equal. For a partial-mash brew, mash the Vienna, Munich, Caramunich, and wheat utilizing the strategy in “Instructions” and easily sparge the runnings into the kettle together with the DME or LME.

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