Saison

Name: Saison
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 40
Cuisine: Global
Ingredients: 565 White Labs WLP Saison Ale or Wyeast 3724 Belgian Saison; 454 grams cane sugar; 454 grams Wheat LME; 14 grams coriander at flame out; 1 Zest of Seville orange at flame out; 40 servings Hops and Spices; 40 servings Yeast; 0 teaspoons coarsely crushed grains of paradise at flame out

Saison might be just the hor d'oeuvre you are searching for. This gluten free, fodmap friendly, and vegan recipe serves 40. One portion of this dish contains about 9g of protein, 1g of fat, and a total of 218 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up coriander at flame out, wheat lme, coarsely grains of paradise at flame out, and a few other things to make it today.

Instructions

One day before brew day, make a starter with your yeast.

Ingredients you will need

Yeast

Bring fermentables and water to make five gallons to a boil on high heat.

Ingredients you will need

Water

Once a rolling boil is achieved, start a timer for 90 minutes.

Equipment you will use

Kitchen Timer

Add the first hops dose with 60 minutes left.

At the end of 90 minutes, remove from heat and immediately add remaining hops and spices.

Ingredients you will need

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.

Ingredients you will need

Water

Ice

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.

Ingredients you will need

Yeast

Once the wort reaches 68°F, aerate the wort and pitch the yeast.

Ingredients you will need

Yeast

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.

Ingredients you will need

Champagne