Belgian Saison

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This beer won First Place in the 2007 Pacific Brewers Cup
First Place in the Belgian & French Ale Category.

Ingredients for 10 Gallons

Malts

• 16 lb. Belgian Pilsner Malt
• 5 lb. 10°L German Munich malt
• 3 lb. 4°L German Vienna Malt
• 1/2 lb.23°L Belgian Aromatic Malt

Hops

• 3.2 oz. Cascade Homegrown 5.2% (60 min)
• 2.0 oz. Crystal Loose leaf, 3.5% (10 min.)
• 1.0 oz. Saaz Pellets, 3.6% (5 min.)

Spices

• 1/4 oz. Sweet Orange Peel, dried
• Add at the 5 minute mark with the Saaz hops

Yeast

• White Labs #565 Saison Yeast
• Make 1 qt starter with 1.020 gravity using dry malt extract

Procedure

Mash-in with 20 Qt of water at 142°F. Target temp 130°F.
Protein rest for 25 minutes.
Step infuse with 10 Qt boiling water and stir. Target temperature 153°F.
Mash for 1 hr.
Sparge with about 40 Qt water at 170°F.
Skim very thick creamy white hot break prior to first hop addition.
Add 1 tsp rehydrated Irish Moss at the 20 minute mark.
Rapid chill with immersion chiller.
Ferment at 70°F for 22 days.
Rack the rest into secondary for 20 days at 70 to 75°F.
Prime and bottle 4 1/2 gallons with 135 gm priming sugar. Keg and force carbonate the rest.

O.G. 1.067
F.G. 1.016
36 IBU

Judges' Comments

Brewers' Comments