The WeekEnd Brewer Home Brew Supply

                       16-C Belgian & French Ale, Saison   

Saison  - Partial Mash   -- O.G. 1.069-1.071    IBU. 30

    Classic Version that emphasizes hop / malt character

4-1/2 Lb. Crushed Belgium Pilsner Malt

1/4 Lb. Crushed Carahell (German light Crystal)

1/4 Lb. Crushed Torrefied Wheat

1/2 Lb Wheat Dry Malt Extract

2 Lb Extra Light Dry Malt

1-1/4 oz. East Kent Goldings Hops @ 6AAU ( 60 min.)

1/2 oz Styrian Goldings @ 4AAU ( 15 min.)

1/4 oz Styrian Goldings @ 4AAU ( 2 min.)

1/4 oz Czech Saaz @ 3.8AAU ( 2 min.)

White Labs # WLP565 Belgian Saison Yeast

1-1/4 cup. Dry Wheat Malt for bottling

Steep the Crushed grains in 1-3/4 gallon of 122 degree water for 30 minutes. Raise mash temp to 150 degrees. Mash for 60 minutes. Raise mash temp to 168 degrees mash out for 10 minutes.    Sparge with 1-3/4 gallon water at 168 degrees for 60 minutes. Add water to brew pot for 2-1/2 gallons.

Add Dry Malt extracts, bring to boil and then add the first hops. Boil for 45 minutes and add second hops. Boil for 13 minutes add the last two hops. Remove from heat and Cool. Strain well before pouring into fermenter. Cool to 72 degrees and add yeast. Ferment at 75 degrees.

Transfer to secondary when primary fermenter slows. Finish in secondary.

Bottle age for 4-6 weeks.

Enjoy

The WeekEnd Brewer Home Beer Supply- 4205 West Hundred Road- Chester, Va. 23831-

www.weekendbrewer.com -- (804) 796-9760