Your Source For Making Wine and Beer

Saison

Tuesday, April 03, 2007





Ingredients:




8 lbs extra pale dry malt extract

13 oz. pale candi sugar (or white table sugar)

7 AAU's hop pellets - 70 minutes

½ oz hop pellets-5 minutes

Wyeast or white Labs Saison yeast (or culture your own from the dregs of a good

bottle-conditioned Saison).

/>Method:



Heat
6 gallons of brewing water (use two pots if necessary). Stir in malt
extract into the brewing water until dissolved and boil for 70 minutes,
adding hops and sugar as indicated. Cool to 80 degrees and pitch yeast
starter. Aerate thoroughly. Ferment at 80 degrees to 88 degrees. O.G. = 1.072.



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