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  • Saison du Soleil


    Easy drinking summer Saison spiced with ginger and orange peel.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: Extract only

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Pilsen Light LME Extract, LME
    1 lb CBW® Bavarian Wheat DME Extract, DME
    0.75 lb Sugar
    0.5 oz Centennial (10.0% AA) 60 min boil
    1.0 oz Saaz (4.0% AA) 10 min boil
    0.5 oz Crystalized ginger 10 min boil
    0.5 oz Sweet orange peel (dried) 10 min boil
    1 vial White Labs WLP585 Belgian Saison III Yeast

    Procedures

    1. Bring water to boil
    2. Remove from heat and add first hop addition
    3. Boil 50 minutes
    4. Dissolve dry malt extract in cool water
    5. Remove from heat add dissolved DME, LME, sweet orange peel, crystalized ginger, sugar and second hop addition
    6. Boil 10 minutes
    7. Pitch 1 vial WLP585 Belgian Saison III Yeast

    Primary Fermentation: 2-3 weeks at 74ºF

    Secondary Fermentation: 2-4 weeks at 36ºF

    Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 0.25 packs of WLP585 Belgian Saison III Yeast for 2-3 weeks

    Original Gravity: 1.060

    Final Gravity: 1.013

    Alcohol by Weight:

    Alcohol by Volume: 6.2%

    IBU: 22

    Color: 5 SRM

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