William Grady

A few months ago I found a couple of good looking beer recipes at HomeBrew.com. The first one I chose to try was a Milk Stout recipe. When brewing it, I had an issue with the White Labs yeast that I had used. It basically failed to activate. I had to make an emergency substitution with a couple of packets of Safbrew S33. This was the only other yeast that I had in my house at the time. The Safbrew S33 did the job and the Milk Stout turnecd out pretty good.

Today I am trying out a Homebrew.com Saison Recipe. The recipe is called "Bridget’s Love Potion Saison" and here is my attempt at it:

Ingredients

• 8 ounces Belgian Caravienne malted barley


• 4 ounces Belgian Aromatic malted barley


• 6 pounds powdered light malt extract


• 1.5 ounces Styrian Golding - bittering hops


• 1 teaspoon Irish Moss


• 1 pound Candi Sugar (smells like it would be great for making cookies)


• 1 ounce Saaz - flavoring hops


• 1 ounce Saaz - aroma/finishing hops


• 0.5 ounce Dried Sweet Orange Peel


• 1 ounce Coriander Seeds - crack just before use


• Saison yeast -- Qty 2 of Wyeast #3711 Fr. Sasion yeast 4.25 oz

1. Follow directions to activate the yeast if need be


2. Take Malted Barley (milled at store) and place in a grain bag.


3. Steep in about 2 gallons of hot water (155° F) for about 30 minutes.


4. Remove the grain and slowly dissolve the powdered malt extract.


5. Bring to a boil


6. Add the 1.5 oz Styrian Golding Hops


7. Wait 35 minutes


8. Add the Irish Moss and Candi Sugar.


9. Wait 15 minutes


10. Add 1 oz Saaz hops (flavoring).


11. Wait 10 minutes


12. Add 1 oz Saaz hops (finishing), the cracked coriander seeds and orange peels.


13. Wait 2 minutes


14. Remove the wort from heat and cool to 70-80° F so as not to kill the yeast (use wort chiller or ice bath to cool the wort)


15. Add the cooled wort wort into fermenter and top up to 5 gallons with water.


16. Stir wort to add oxygen (for yeast growth).


17. Pitch yeast.


18. Cover fermenter and add pressure release valve


19. Store in a cool, dark place (65-70° F).


20. Wait 2 weeks


21. Siphon beer off of the yeast sediment and into clean bucket (this is the 2nd fermentation)


22. Wait 2 weeks


23. Siphon beer to bottling bucket, dissolve 3/4 cup of corn sugar, rack into bottles and cap.


24. Wait for 3-4 weeks for carbonation.

Yield: about 2 cases of beer (50 12-ounce bottles).