uncle_jimbo
Active Member
First time posting, but I've used a lot of great recipes from this site, so I figure when I have a good one it's time to contribute.
I made the following Saison recipe this summer and it turned out fantastic, so I thought I would share.
5 gallon batch
1 lb Caramel 40L (Steep)
6 lbs Breiss Golden Light DME
2 lbs Table Sugar (sucrose)
1 oz Centennial 9.2 - 60 min
1 oz Hallertau 3.6 - 30 min
1 oz Czech Saaz 3.9 - 10 min
1 oz Bitter Orange Peel - 5 min
Wyeast 3724 - Belgian Saison
Came out at about 7.6%.
When bottling, I went with more priming sugar than I normally use (7 oz dextrose). It turned out really crisp and I think that had something to do with it. Great beer.
I made the following Saison recipe this summer and it turned out fantastic, so I thought I would share.
5 gallon batch
1 lb Caramel 40L (Steep)
6 lbs Breiss Golden Light DME
2 lbs Table Sugar (sucrose)
1 oz Centennial 9.2 - 60 min
1 oz Hallertau 3.6 - 30 min
1 oz Czech Saaz 3.9 - 10 min
1 oz Bitter Orange Peel - 5 min
Wyeast 3724 - Belgian Saison
Came out at about 7.6%.
When bottling, I went with more priming sugar than I normally use (7 oz dextrose). It turned out really crisp and I think that had something to do with it. Great beer.