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Ingredients
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Base Ingredients
Method
Brewing Process
- 1
Mashing the Grains
In a large mash tun, heat 6 liters of water to approximately 66°C (150°F). Add the pale malt, wheat malt, and pilsner malt, stirring well to ensure all grains are fully saturated. Maintain the temperature for 60 minutes.
- 2
Sparging
After the mashing period, sparge the grains with hot water (around 75°C/167°F) to extract the sugars. Collect the wort in a brew kettle.
- 3
Boiling the Wort
Bring the collected wort to a boil. Add 1 oz of Hallertau hops at the beginning of the boil. Boil for 60 minutes, adding 0.5 oz of Styrian Goldings hops with 15 minutes left in the boil.
- 4
Cooling the Wort
After the boil, cool the wort quickly to around 20°C (68°F) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch your yeast (preferably a Belgian Saison yeast) and seal the vessel with an airlock. Allow it to ferment at a temperature between 18-24°C (65-75°F) for 1-2 weeks.
- 6
Bottling
Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar to carbonate. Cap the bottles and let them condition at room temperature for another 1-2 weeks.
- 7
Enjoy
Chill your bottles and enjoy your homemade Belgian Saison. Serve in a tulip glass to appreciate the fruity and tart flavors.