Stick and Bindle Saison
With a strainer bag of bitter orange peel tied to a stick and flung over his shoulder, the brewer of this recipe drifts casually toward the boiling kettle to infuse citrusy flavors in his stick-and-bindle to perfectly compliment the phenolic "bite" and ester profile of French Saison yeast.
Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: Extract only
Recipe Contributed By: Briess Technical Services Staff
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 6.0 lbs | CBW® Pilsen Light DME | 60 min boil | Extract, DME |
| 0.75 lb | Cane Sugar | 60 min boil | |
| 1.25 oz | Saaz Hops (5.0% AAU) | 60 min boil | |
| 0.25 oz | Saaz Hops (5.0% AAU) | 10 min boil | |
| 0.5 oz | Bitter Orange Peel | 10 min boil in strainer bag | |
| 2 pack | WLP590 French Saison Ale Yeast | Fermenter |
Procedures
- Dissolve extracts and sugars in warm water
- Bring to boil
- Add 1.25 oz Saaz Hops
- Boil for 50 minutes
- Add 0.25 oz Saaz Hops and 0.5 oz Bitter Orange Peel
- Boil for 10 minutes
- Remove orange peel
- Turn heat off and cool wort to 72ºF
- Transfer to fermenter
- Pitch one pack of WLP590 French Saison Ale Yeast
Primary Fermentation: 2-4 weeks at 70-74ºF
Secondary Fermentation:
Fermentation Notes: Force carbonate, or bottle condition with dissolved priming sugar and 1/4 packet of WLP590 French Saison Ale Yeast
Original Gravity: 1.059
Final Gravity: 1.010
Alcohol by Weight:
Alcohol by Volume: 6.4%
IBU: 20
Color: 7 SRM
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