French Saison Beer Recipe D.I.Y.

Hey Guys and Gals! A dry, peppery farmhouse ale. Makes 5 gallons.

Ingredients

• 6 lb Pilsner liquid malt extract
• 1 lb wheat dry malt extract
• 8 oz Munich malt, crushed (steeping)
• 1 lb table sugar
• 1 oz Styrian Goldings hops (60 min)
• 1 oz Saaz hops (10 min)
• 1 pack French Saison yeast (Wyeast 3711 or Lallemand Belle Saison)
• Priming: 3/4 cup priming sugar

Directions

1. Steep the Munich malt in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extracts and sugar. Return to a boil.
3. Boil 60 minutes. Styrian Goldings at the start, Saaz for the last 10.
4. Cool, transfer to the fermenter, top off to 5 gallons with cold water, aerate and take a gravity reading.
5. Pitch the yeast at 68 degrees and let it rise into the mid 70s. Saison yeast likes it warm.
6. Ferment 2 weeks, until the gravity is steady. It finishes very dry.
7. Boil the priming sugar in two pints of water for 5 minutes, pour into the bottling bucket, siphon the beer over it, bottle and cap.
8. Store at 75 degrees for 2 weeks to carbonate.

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