Ingredients with Measurements:
- 8 lbs. Belgian Pilsner malt
- 1 lb. Munich malt
- 1 lb. wheat malt
- 1 lb. flaked oats
- 1 oz. Styrian Goldings hops (60 minutes)
- 1 oz. Saaz hops (15 minutes)
- 1 oz. Saaz hops (5 minutes)
- 1 oz. coriander seeds (crushed)
- 1 oz. orange peel (dried)
- Belgian Saison yeast
- 5 gallons of water
Special Equipment Needed:
- Mash tun
- Brew kettle
- Fermentation vessel
- Airlock
- Thermometer
- Hydrometer
- Grain mill (optional)
Step-by-Step Instructions:
1. Heat 5 gallons of water to 165°F in the mash tun.
2. Add the grains and stir to ensure they are fully submerged.
3. Allow the mash to rest for 60 minutes, stirring occasionally.
4. Sparge the grains with 170°F water to collect the wort in the brew kettle.
5. Bring the wort to a boil and add the Styrian Goldings hops.
6. Boil for 45 minutes, then add the Saaz hops, coriander seeds, and orange peel.
7. Boil for an additional 15 minutes.
8. Chill the wort to 70°F and transfer it to the fermentation vessel.
9. Pitch the Belgian Saison yeast and attach the airlock.
10. Ferment at 70-75°F for 2-3 weeks.
11. Once fermentation is complete, bottle or keg the beer and carbonate to your desired level.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Boiling temperature: 212°F
- Fermentation temperature: 70-75°F
Serving size:
- Makes approximately 5 gallons of beer
- Serving size: 12 oz.
Nutritional information:
- Calories: 180
- Carbohydrates: 16g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- Belgian Pilsner malt can be substituted with any other base malt.
- Munich malt can be substituted with Vienna malt.
- Saaz hops can be substituted with any other noble hop variety.
- Coriander seeds can be substituted with ground coriander.
- Orange peel can be substituted with lemon peel.
Variations:
- Add a dry hop addition of Saaz hops for a more pronounced hop aroma.
- Use a different yeast strain for a different flavor profile.
- Increase or decrease the amount of coriander and orange peel for a more or less pronounced spice character.
Tips and Tricks:
- Use a grain mill to crush the grains for better efficiency.
- Stir the mash occasionally to ensure even temperature distribution.
- Use a wort chiller to quickly cool the wort after boiling.
- Use a hydrometer to measure the specific gravity of the wort before and after fermentation to determine the alcohol content.
Storage Instructions:
- Store the beer in a cool, dark place.
- Can be stored for up to 6 months.
Reheating Instructions:
- N/A
Presentation Ideas:
- Serve in a Belgian-style tulip glass.
- Garnish with a slice of orange or lemon.
Garnishes:
- Orange or lemon slice.
Pairings:
- Spicy foods, such as Thai or Indian cuisine.
- Seafood, such as shrimp or scallops.
- Salads with citrus-based dressings.
Suggested Side Dishes:
- Crusty bread with olive oil and balsamic vinegar.
- Roasted vegetables, such as asparagus or Brussels sprouts.
Troubleshooting Advice:
- If the beer is too sweet, decrease the amount of malt used.
- If the beer is too bitter, decrease the amount of hops used.
- If the beer is too cloudy, increase the amount of time spent clarifying before bottling or kegging.
Food Safety Advice:
- Sanitize all equipment before use to prevent contamination.
- Use a thermometer to ensure proper temperatures are maintained throughout the brewing process.
Food History:
- Belgian-style Saison is a traditional farmhouse ale that originated in Wallonia, the French-speaking region of Belgium.
Flavor Profiles:
- Bruz Belgian-Style Saison is a light, refreshing beer with a spicy, citrusy flavor profile and a dry finish.
Serving Suggestions:
- Serve chilled, at approximately 45-50°F.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Belgian
Taste: Fruity, Spicy, Herbal, Citrusy, Malty, Tart, Refreshing