Sour Saison (For Advanced Homebrewers) Recipe

1. 1

   Mash-in the 12 1/4 pounds of grain to 152u00b0F using 4 gallons of water at about 165u00b0F (1.3 quarts of water per pound). Stir for 2 minutes to prevent balls of grain from clumping together, creating a consistent mash

2. 2

   Cover the mash, only uncovering to briefly stir every 20 minutes. Heat 4.75 gallons of sparge water to about 185u00b0F.

3. 3

   After mashing for 60 minutes, mash-out and sparge. You should have about 6.5 gallons in the kettle. Add 1 ounce of Willamette hops and bring to boil, uncovered.

4. 4

   After a total of 50 minutes, add 1 ounce Willamette hops.

5. 5

   After 60 minutes remove from heat and chill using a wort chiller to 75u00b0F. Transfer to a carboy and take a gravity reading. It should be around 1.068

6. 6

   Add the French Saison and Roeselare Ale yeasts and ferment at 70u00b0 to 75u00b0F for 4 weeks. Transfer to a secondary carboy and age at room temperature in a dark place for at least a year.

7. 7

   Keg or bottle for a medium level of carbonation.

No additional tips available.