Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

Heat 4.5 gallons of strike water to 165°F (to target mash temp ~152°F with grain temperature ~68°F). If using flaked rice, steep it with hot water in a separate vessel for 10–15 minutes and stir to avoid doughballs before adding to the main mash.

Prepare water and rice

Add crushed pilsner, pale ale/pilsner light, crystal 10L and flaked rice to mash tun. Strike to a target mash temperature of 150–152°F. Maintain mash at 150–152°F for 60 minutes. Stir and recirculate (vorlauf) a few times in the first 10 minutes to clarify the wort.

Mash-in

Raise mash to 168°F (mash out) by adding 1–2 quarts of 180–190°F water or applying direct heat, hold 10 minutes.

Mash out

Sparge with enough water to collect approximately 6.5 gallons of wort in the kettle (adjust to system losses). Target pre-boil gravity around 1.044–1.048 for a final original gravity ~1.052–1.056 (adjust volumes if needed).

Sparge

Bring wort to a vigorous rolling boil. At the start of the 60-minute boil add 0.6 oz Hallertau/Hersbrucker (bittering). Add gypsum to the kettle if using and dissolve. Boil for 60 minutes total.

Boil and bittering hop

With 10–15 minutes left in the boil add 0.75 oz Mandarina/Perle for flavor and aroma. Add yeast nutrient at this time.

Flavor hop

End the boil. Turn off heat and add 1.0 oz Saphir/Tettanger into the whirlpool/hop-back. Allow to steep at 170–180°F for 15–20 minutes for late hop aroma, then chill.

Whirlpool / late aroma

Chill the wort rapidly to 68–70°F using your chiller of choice. Transfer to a sanitized fermenter, aerate/oxygenate to ~8–10 ppm dissolved oxygen (or vigorous shaking for smaller batches).

Chill and oxygenation

If using liquid yeast, make a healthy starter (recommended for saison at higher attenuation). Pitch yeast at 68–70°F. Add the yeast nutrient if not added earlier.

Pitch yeast

Ferment at 68–72°F for the first 3–5 days to allow the yeast to start. After active fermentation begins (usually 48–72 hours), allow temperature to free-rise to 78–85°F over the next 3–7 days to promote saison phenolics and high attenuation. Fermentation should finish with a final gravity in the 1.002–1.006 range depending on yeast.

Primary fermentation

After fermentation appears complete, hold at the high temperature for 24–48 hours, then cold-crash to near 34–40°F over 24–48 hours to clarify.

Diacetyl rest and conditioning

Package to keg or bottles. If bottling, prime to 2.3–2.8 volumes CO2 (typical saison carbonation is lively). For kegging, force carbonate to similar levels. Age conditioned beer 1–2 weeks at serving temperature (cool) to allow hop character to settle.

Bottle or keg

Serve bright, lightly chilled in a tulip or goblet to enjoy the spicy saison yeast character with delicate German hop citrus/floral notes and a light body from flaked rice.

Serving

Pilsner malt

Pale ale malt (or pilsner light to add small color and conversion)

Flaked rice

Caramel/Crystal 10L (light)

German Hallertau or Hersbrucker (bittering)

German Mandarina or Perle (flavor/early aroma)

Saphir or Tettanger (late/whirlpool aroma)

Saison yeast (e.g., Wyeast 3724, White Labs WLP565, or dry Belle Saison)

Yeast nutrient

Brew water (treated to moderate hardness, chloride:sulfate ~1:2)

Gypsum (optional, to accentuate hop dryness)

Campden tablet (optional for chlorine/chloramine removal)

S8 RICE SAISON

Make S8 RICE SAISON Recipe in just 24h . Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 RICE SAISON

Descriptors

Tasting Notes

Food Pairings

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