Dupont Saison Recipe

Time3h

Serves20

Make Dupont Saison Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Mashing the Grains
In a large brew kettle, heat 5 liters of water to 70°C (158°F). Add the Pilsner malt, Munich malt, and wheat malt to the kettle, stirring well to ensure all grains are submerged. Maintain the temperature around 65°C (149°F) for 60 minutes.
2
Sparging
After mashing, drain the wort into a separate kettle. Rinse the grains with hot water (around 75°C/167°F) to extract remaining sugars, collecting a total of 10 liters of wort.
3
Boiling the Wort
Bring the collected wort to a boil. Once boiling, add Saaz hops and boil for 60 minutes. After 30 minutes, add Hallertau hops.
4
Cooling the Wort
After the boil, rapidly cool the wort using a wort chiller or an ice bath until it reaches 20°C (68°F).
5
Fermentation
Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle the Belgian Saison yeast over the surface of the wort. Seal the vessel and allow it to ferment for 1-2 weeks at room temperature.
6
Priming
After fermentation is complete, dissolve the corn sugar in a small amount of boiling water and add it to the beer. This will carbonate the beer during the bottling process.
7
Bottling
Transfer the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks.
8
Enjoy!
Once carbonated, chill the bottles and enjoy your homemade DUPONT Saison!