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Sour Saison (For Advanced Homebrewers)

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Sour Saison (For Advanced Homebrewers)

Sour Saison (For Advanced Homebrewers)

Need a vegetarian hor d'oeuvre? Sour Saison (For Advanced Homebrewers) could be an excellent recipe to try. This recipe serves 40. One serving contains 676 calories, 30g of protein, and 15g of fat. If you have roeselare ale blend, munich malt, starter of saison yeast, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Benedict Belgian Dark Strong Ale (for Advanced Homebrewers), and Saison.

Instructions

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
Ingredients you will need
GrainsGrains
WaterWater
2
Cover the mash, only uncovering to briefly stir every 20 minutes.
3
Heat 4.75 gallons of sparge water to about 185°F.
Ingredients you will need
WaterWater
4
After mashing for 60 minutes, mash-out and sparge. You should have about 6.5 gallons in the kettle.
5
Add 1 ounce of Willamette hops and bring to boil, uncovered.
6
After a total of 50 minutes, add 1 ounce Willamette hops.
7
After 60 minutes remove from heat and chill using a wort chiller to 75°F.
8
Transfer to a carboy and take a gravity reading. It should be around 1.068
9
Add the French Saison and Roeselare Ale yeasts and ferment at 70° to 75°F for 4 weeks.
Ingredients you will need
AleAle
10
Transfer to a secondary carboy and age at room temperature in a dark place for at least a year.
11
Keg or bottle for a medium level of carbonation.
DifficultyExpert
Ready In45 m.
Servings40
Health Score62
VegetarianVery Healthy
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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