Sour Saison (For Advanced Homebrewers) Recipe

Directions

1. 1
   Mash-in the 12 1/4 pounds of grain to 152°F using 4 gallons of water at about 165°F (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 185°F.
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 75°F. 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 70° to 75°F 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.