Saison Bruxellensis

Beer, Recipe,

8½ lbs. Belgian Pilsner malt
½ lb. Vienna malt
½ lb. Munich malt (60L)
1 lb. clear candi sugar (syrup or rocks)

1 oz. Styrian Goldings hop pellets

½ oz. East Kent Goldings hop pellets
1 tsp. Irish moss
½ tsp. bitter orange peel

¼ oz. East Kent Goldings hop pellets

WLP 565 Belgian saison yeast
WLP 650 Brett Bruxellensis yeast

  • Heat 10½ quarts of water to 180°F, add to mash tun and rest until temperature drops to 170°F.
  • Mash grains at 150°-156°F for 60 minutes, until starch test shows conversion is complete.
  • Collect wort slowly while sparing with 5 gallons of 200°F water.
  • Collect 6.5 gallons, with a gravity of 1.040 (10.0 Brix).
  • Add candi sugar to bring gravity up to 1.048 (11.8 Brix).
  • Bring to a boil.
  • Boil 30 minutes and add SG hop pellets.
  • Boil 45 minutes and add ½ oz. EKG hop pellets, Irish moss and orange peel.
  • Boil 10 minutes and add ¼ oz. EKG hop pellets.
  • Boil 5 minutes and remove from heat.
  • Chill using wort chiller, rack to sterile fermentor, and dilute to 1.057 (14 Brix).  Or rack to sterile fermentor while hot, dilute, and chill with ice bath or allow to cool to room temperature overnight.
  • Pitch yeast when temperature is below 80°F and seal with airlock.  Fermentation should begin within 24 hours.
  • Ferment until gravity drops to 1.017 (8 Brix).
  • Keg and force carbonate, or bottle (I use Northern Brewer’s priming sugar calculator to determine how much priming sugar to use).

Yield: 5 gallons, ABV: 5.5%, IBU: 27.5