Saison Recipe

Directions

1. 1
   One day before brew day, make a
2. 2
   with your yeast.
3. 3
   Bring fermentables and water to make five gallons to a boil on high heat.
4. 4
   Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left.
5. 5
   At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
6. 6
   Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68°F if not already there. Also cool the yeast starter to 68°F.
7. 7
   Once the wort reaches 68°F, aerate the wort and pitch the yeast.
8. 8
   Ferment for 7 to 10 days. Let the beer temperature rise to 80°F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling.
9. 9
   or
10. 10
    the beer, carbonating to 3 to 3.5 volumes.