A Tale of Two Breweries - American Homebrewers … · A Tale of Two Breweries Founded in the mid...

A Tale of Two BreweriesFounded in the mid 1800s, the Tourpes-based Brasserie Dupont stands as theparagon of Saison brewers. Until therecent explosion of exploration, theirVieille Provision Saison was the singlehallmark of the style. The crisp, herbal,citrusy, spicy aroma is just the beginning.Dupont claims no spice additions to theirbeer; the spice-like flavors are the result ofthe hot ferment method I favor. In the 50sthe Super (aka “stronger”) Saison rosefrom Dupont’s tanks in the form of thetwin Moinettes, Blonde and Brune, theirmost popular beers domestically. They donot refer to them as Saisons, but they stillcarry the hallmark dry earthy flavors. The1960s introduction of their winter gift,Avec Les Bon Voeux, reinforced the mod-ern Super concept. Thankfully, this beer,one of my favorites, moved from seasonalproduction to year-round availability.

The best way to see the farmhouse inaction and enjoy the wares is to followthe lead of Matt Stinchfield, who led asmall tour of dedicated drinkers in 2001.Matt timed our arrival in the town to theannual Tourpes en Activité. Imagine asmall-town Iowa fair advertised by roadsigns, but replace the corn dogs and cot-

ton candy with crepes and every beerfrom Dupont!

Matt shares responsibility for the Saison forEvery Saison project because he took us tothe crazy, scary wonderful world ofFantôme. In 1988 Dany Prignon, a home-brewer and tourism director for his region,founded Fantôme in a crumbling farm-house outside of Soy. Careful with the doorshere—close one too hard and the othersswing open. Must be the ghost at play!

Everything is done by hand and on repur-posed equipment. Family and friends fill,cork, cap and label each bottle. If youshow up on the right day, the double-espresso-wired Dany may enlist your helpmucking out the lauter. His brewery, builton the back of his year-round Saison, shotto infamy with the release of the dande-lion-infused Pissenlit. His reckless aban-don and secret kettle additions infuse theseasonal releases with an air of irresistiblemystery. That spirit directly inspired theplayful nature of my Saison brewing.

Basics of the StyleTwo categories of modern Saison exist: theclassic workers’ tipple and the morerecent “super” Saison. The traditional

A s sure as this planet twirls around the sun, I know there is always a rea-son for a Saison. While brewers around me dabble with their PaleAles, DIPAs and barleywines, I find myself thinking months ahead to

my next funky farmhouse. My brewing calendar resembles the pages of The OldFarmer’s Almanac (Page 129, June 2008: “Brew a Saison Automné,” “Plow andGun Combo Patented, 1862.”)

My Saison epiphany came not from the farmlands of Wallonia, but from L.A.’s old-est (and now no longer brewing) brewpub, Crown City Brewing of Pasadena.Brewer Jay Baum dropped an unknown glass of beer in front of me and let theunusual smells confound my newbie nose. Some hops, some spice, a little malt anda whole wallop of weird opened my eyes to the existence of the style. Nights ofstudying every Saison I could find led to years of brewing with no end in sight forthe experiment.

Saison comes in between 5 and 6.5 per-cent abv to provide refreshment withoutdissolution. The super Saisons insteadsprawl across the spectrum in color, bitter-ness, spiciness and alcoholic power.Brewers use super Saisons for their wilderexperimentations. Uniting both disparatetypes are their fantastically potent andunique yeasts and low terminal gravities.

Saisons consist of European Pilsner malttraditionally accented with portions ofMunich, Vienna and wheat malt. Toachieve the style’s signature low terminalgravity, lower saccharification temperaturescapable of producing simple fermentablesugars are used. I use single infusion mash-es, but my Automné recipe uses a tradi-tional step mash schedule from Brasserie àVapeur, brewers of Saison Pipaix. Simplesugar additions help drop the terminalgravity and boost apparent dryness.

For bite and aroma, classic hop choicesinclude the earthy East Kent Goldings,floral Styrian Goldings or the spicy noblehops. Saisons carry a healthy bitter bitefrom a Belgian perspective, not a hopcrazed American view! Keep the bitter-ness restrained to avoid conflicting withthe yeast.

Spices are a touchy subject. Before appro-priate strains of yeast were available, it wascommon to chuck heavy doses of corian-der, black pepper, ginger, grains of para-dise and cinnamon to recreate the classicprofile. With proper yeast and fermenta-tion techniques generating a complex andintegrated profile, spices take the role ofaccent, so tiny amounts have great power.

YeastsUnlike our early experimentation days,there are now multiple suitable strainsavailable from our commercial yeast sup-plies, ready to chomp on the nearest sugarsupply. Astute readers will notice thatnone of the recipes assigns a preferredyeast strain. In the past, WLP565 orWyeast 3724 have been my cultures ofchoice, but I encourage you to play andfind your own favorite.

The classic Saison strains require rougherthan normal treatment to get the jobdone. My methodology consists of pitch-ing a large, decanted yeast cake into well-chilled wort (65° F or less) and then let-ting the ferment rise naturally, to wherev-er it will. This encourages full attenuationand pleasant, not harsh, yeast phenolsand esters. This works even in the SoCalsummer heat. I have pushed the WLP565up to 90° F with great success. Saisonyeasts are finicky and appear to stall out.Give the yeast some time (a week or two)and it comes back alive. If the ferment istruly stuck, a dose of neutral ale yeast(US-05) can complete the job.

Wyeast3711 French Saison: If you like citrus aro-mas, this is the yeast for you. Brewersreport rich, digestible peppered grapefruitresults. While it will ferment hot, Wyeastrecommends slightly cooler temperaturesfor this strain.

3724 Belgian Saison: This is the stan-dard Wyeast Saison yeast, available yearround. This and WLP565 are the strainsthat require the most attention to achievetheir maximum potential. This strain isspicy, tart and crisp with an acidic bite tothe finish.

on the wheat to provide a soft sweetness.Controlling the fermentation temperaturewill modify the aroma and flavor profile toa neutral Wit-like base. This recipe endsup a stronger and wheatier version of theminer’s ale, Grisette.

ÉtéThe classic Saison, the quaff of thefarmhands, inspires this recipe. Burnishedorange with hop-enhanced rocky, foamyhead, it arrives just waiting for a long pullto civilly quench thirst. My Été hasevolved endlessly, changing year to year.Like many Saison recipes of the late 90s,heaps of coriander, pepper, orange peel,ginger and more found their way into thekettle and left a sticky, sweet, spicy mess.Ugh! The recipe grew in strength as thespice additions shrank. With newlyinspired confidence, I was able to get alarge batch of yeast rocking in the hot LosAngeles summer. Reaching a target termi-nal gravity of 1.010 or less, the beer is apotent reminder of the fieldwork at hand.Brisk, but not overwhelming, bitternesssweeps the bone-dry beer from the palate.The bare additions of kettle spices roundout the flavor without overriding the char-acteristic yeast bite.

Dave’s Original SaisonDave Logsdon of Wyeast shares his moretraditional Saison recipe. The small touchof acidulated malt adds just a touch ofpiquancy to the final product, like thetwinge of acidity found in the products ofsmaller brewers.

AutomnéThe role of the Scots in the brewing histo-ry of the world has gone undersung.<Scottish accent>They’re used to it anddon’t need your stinking praise. <Scottishaccent> Looking beyond the effectwrought on Trappist beers and the worldfamous Duvel (mutated McEwan’s yeast?Really?), there are a number of ScotchAles roaming the Belgian countryside.Exploring the breweries of the region, youcan see the Scottish influence in breweriesknown for their Saison style beers: ScotchSilly, McChouffe and certain vintages ofFantôme Automné.

3 6 ZYMURGY May/June 2008 www.beertown.org

3725 Biere de Garde: From the area ofSoy-Ereze, a vigorous fermenter that pro-duces a more restrained farmhouse spicedcharacter. Soft fruity characters increasewith fermentation temperature.

3726 Farmhouse Ale: From another clas-sic Belgian brewery known for a smallrange of Saisons, this yeast produces anaggressive phenolic and spicy aroma. Itattenuates well and runs best in the upper70s to ferment to finish.

White LabsWLP565 Belgian Saison: This is the stuffof legends. Slightly funky and earthy witha deep spicy bite, with the right treatmentand patience the yeast can drop a 1.080beer to 1.010 or lower.

WLP566 Belgian Saison II: A platinumstrain available in July/August. Speedierthan its cousin, 566 has a subdued char-acter in comparison with a stronger clovecharacter coming through.

WLP568 Belgian Saison Blend: Newfrom White Labs and produced inresponse to the finicky nature of 565,this blend is intended to push the beerdrier and faster and still retain the defin-itive Saison character.

The RecipesA note on these Saison “styles”: InBelgium, there really are no rules. The fol-lowing recipes outline a way of thinkingabout a year of Saisons and reflect some ofthe trends seen from commercial brewers.Many thanks go to my fellow Saison afi-cionado and brew partner, Jim Kopitzke,for playing along and working these outwith me.

PrintempsAs the sun begins to rise and workersreturn to the field, they need a refreshingand warming beer to ward off the last coldwintery touch. Playing with the grassysmell of newly prepared fields, thePrintemps recipe starts with a heavy touchof wheat against a backdrop of spicyTettnanger flavor and Styrian Goldingaroma. Unspiced, this beer leans heavily A

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Starting with a winning Scotch ale recipe,I morphed the recipe to make it feel like aBelgian homage to Scottish brewing tradi-tions. I know a Belgian brewery wouldnever use Maris Otter (or Scottish GoldenPromise) malt as the base, but it felt rightto me. The 90-minute boil adds the sweethit of kettle carmelization, while thebrown sugar pushes to the Belgian desirefor dry finishes. The smoky raisin-scentedBillington’s Dark Brown Molasses Sugar ismy favorite for the extra aroma kick.

Knowing Fantôme’s predilection foradding local produce, I assume that thesquashy notes found in some Automnéversions come from squash meat. To thatend, a reduction in bittering and additionof roasted (or canned) pumpkin flesh tothe mash yields a sweeter, slightly hazyversion called Potiron.

d’Hiver/InfernalWallonian winters can be flat out nasty, fitfor neither man nor beast. Flowing to therescue, the d’Hiver/Nöel style of Saison isthe biggest of the bunch with artfully hid-den warmth and a rich spiciness. Versionslike Dupont’s Avec are big, golden hoppymonsters and others are Saison spins onBelgian Christmas beers.

Inspired by the Fantôme Spéciale DeNoel, our Saison d’Hiver is a big chocolategaloot of a beer. Additions of cinnamonand vanilla bring to mind rich cakes andcocoa. However, the attentive will noticetwo d’Hiver recipes and assume there’s astory involved.

Jim and I developed the first recipe over afew years’ experimentation and honed itinto a strong favorite. Our fourth batchwent horribly, delightfully awry. Jim’ssteady and reliable mash tun developed abad case of stuck lautering. Our spiritssank and we despaired as the lauterrepeatedly brick walled. We struggledmightily with the stubborn mess. Ourbest efforts, stirring the mash, floating it,blowing back, yielded the barest trickle ofwort. Defeated, hungry and annoyed, weslumped over a pint and a burrito, solu-tions failing us.

After a two-and-a-half-hour lunch andbeer commiseration break, we threw inthe towel and went to clean. Greeting uswas 5.5 gallons of beautiful, lusciousblack wort at 1.122. We added a gallonof water, fired the burner and brewed ahalf-sized ultra strong batch of good-ness. After a rollicking ferment, the beerfinished at a dry 1.016 or 14-percentabv. Jim nicknamed it “the WidowMaker.” The smooth deceptive bodylured you to a quick pint and a nap onthe couch. The Infernal recipe attemptsto recreate this happy accident withoutadding stress.

Experimental: Springtime in AmarilloThe Belgians thumb their nose at strictstyles and so should you. Brasseried’Achouffe recently released HoublonChouffe Dobbelen IPA Tripel, a hybrid“Belgian IPA,” as tasty as the name is con-fusing. Even better, a blend of Amarillo,Saaz and Tomahawk hops playfullymerges with Achouffe’s distinct yeastypear aroma. Needing a yeast cake for theSaison Hiver Infernal and possessing afew ounces of grapefruit love, akaAmarillo, Houblon Chouffe’s spirit infect-ed a new Printemps, “Springtime inAmarillo.” The result is a juicy, bright andbracing Saison Wheat IPA with a punchof bitterness that satisfies hop cravingseven in these trying times.

Experimental: Brut HoubloneeRevisiting my “Et tu Brut” article fromMay/June 2006, the club has kept up anannual Brut brew. Heading into the unseenjaws of the looming hop crisis, the outgo-ing Maltose Falcons’ board tackled a proj-ect, the Brut Houblonee (or Brut duBoard). This time instead of a BelgianStrong Ale, we pulled out a meaner AvecLes Bon Voeux-inspired Super Saison.Clocking in at a whopping 12 percent, 47IBUs and a sprightly six volumes of CO2,the bottles shoot the corks a good 60 feet.The brisk carbonation pumps the hugehop aroma and flavor straight up yournose and through your tongue. Even bet-ter, some of the beer got a large, dry hopdose of Liberty. If the previous Brut recipesdid not convince you to give this a whirl, Iheartily encourage you to take a chance!

Go Forth and BrewWhen we get down to the nub, I see anendless variety of beers falling under a“Saison” moniker. This mantra crystal-lized when a brewer and master judge Iadmire remarked about the d’Hiver, “Inever would have thought of a blackSaison, but all the earthiness, funkinessand spiciness of a Saison are there.”

Remember, the Belgians have no rules!Throw the guidelines out the window!Follow the example of Dany and

www.beertown.org May/June 2008 ZYMURGY 3 7

Fantôme; be bound not by the stricturesof the Saison style authorities, but by thefertile fields of your fancy.

Drew Beechum sits on the AHAGoverning Committee and brews con-stantly with his fellow MaltoseFalcons. He regularly writes about andpromotes brewing and beer literacy inZymurgy.

Saison Printemps

Ingredientsfor 5.5 U.S. gallons (20.8 L)

6.25 lb (2.83 kg) Belgian Pilsner Malt6.25 lb 2.83 kg) GermanWheat Malt0.50 lb (0.22 kg) Aromatic Malt0.50 lb (0.22 kg) Caramel Pils Malt

(Crystal 8L)1.00 lb (0.45 kg) Candi Sugar1.75 oz (50 g) Styrian Goldings Pellet

Hops, 4.6% AA, 60 min0.75 oz (21 g) Tettnanger Pellet Hops,

4.5% AA, 20 min0.75 oz (21 g) Styrian Goldings Pellet

Hops, 4.6% AA, 0 minYeast: See text for a selection of

Saison yeasts to choose from

Original Gravity: 1.073SRM: 5.8IBU: 3370% efficiency60 minute boil

DirectionsMash at 151° F (66° C) (use 1.33 qt/lb of

strike water) for 60 minutes. Boil for 60 min-utes adding hops as indicated in the recipe.Add the Candi Sugar during the last 5 minutesof the boil.

ExtractVersion

9.5 lb (4.31 kg) LiquidWheat MaltExtract

0.50 lb (0.22 kg) Aromatic Malt0.50 lb (0.22 kg) Caramel Pils Malt

(Crystal 8L)1.50 lb (0.68 kg) Candi Sugar1.75 oz (50 g) Styrian Goldings Pellet

Hops, 4.6% AA, 60 min

0.75 oz (21 g) Tettnanger Pellet Hops,4.5% AA, 20 min

0.75 oz (21 g) Styrian Goldings PelletHops, 4.6% AA, 0 min

Yeast: See text for a selection ofSaison yeasts to choose from.

DirectionsSteep grains in 2 gallons (7.6 L) of water at

150° F (66° C) for 30 minutes, then rinse with0.5 gallon (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil.Add hopsas indicated in the recipe. When 5 minutesremain in the 60 minute boil, remove fromburner and add the candi sugar and remainingmalt extract then return to boil for last 5 min-utes. Strain into fermenter with enough coldwater to make 5.5 gallons (20.8 L).

Saison ÉtéIngredientsfor 5.5 U.S. gallons (20.8 L)

9.00 lb (4.08 kg) Belgian Pilsner Malt3.00 lb (1.36 kg) GermanWheat Malt0.50 lb (0.22 kg) Vienna Malt0.25 lb (113 g) Acidulated Malt1.00 lb (0.45 kg) Candi Sugar1.75 oz (50 g) Styrian Goldings Pellet

Hops, 5.2% AA, 60 min2.00 oz (57 g) Saaz Pellet Hops, 3.0%

AA, 5 min0.25 tsp Black Pepper, coarsely crushed,

5 min0.25 tsp Coriander, coarsely crushed, 5

minPeel from half an orange, grated (no

pith), 5 minYeast: See text for a selection of


Original Gravity: 1.069SRM: 4IBUs: 3470% efficiency60-minute boil

DirectionsMash in at 120° F (49° C) (1.2 qt./lb strike

water) for a 20 minute protein rest. Raise to150° F (66° C) and hold 60 minutes beforemashing out. Boil for 60 minutes adding hopsand spices as indicated.Add candi sugar with5 minutes remaining in the boil.

ExtractVersion

4.00 lb (1.81 kg) Extra Light Dry Malt4.00 lb (1.81 kg) LiquidWheat Malt

Extract1.50 lb (0.45 kg) Candi Sugar1.75 oz (50 g) Styrian Goldings Pellet

Hops, 5.2% AA, 60 minutes2.00 oz (57 g) Saaz Pellet Hops, 3.0%

AA, 5 minutes0.25 tsp Black Pepper, coarsely crushed,

5 minutes0.25 tsp Coriander, coarsely crushed, 5

minutesPeel from half an orange, grated (no

pith), 5 minutesYeast: See text for a selection of


DirectionsBring 2.5 gallons (9.5 L) of water to a boil,

remove from burner and stir in half of the maltextract then return to boil. Add hops andspices as indicated in the recipe.When 5 min-utes remain in the 60 minute boil, remove fromburner and add the candi sugar and remainingmalt extract then return to boil for last 5 min-utes. Strain into fermenter with enough coldwater to make 5.5 gallons (20.8 L).

Saison AutomnéIngredientsfor 5.5 U.S. gallons (20.8 L)

13.75 lb (6.23 kg) Maris Otter Malt0.50 lb (0.22 kg) Biscuit Malt0.33 lb (150 g) Crystal 75L0.33 lb (150 g)Wheat Malt1.00 lb (0.45 kg) Dark English Brown

Sugar1.6 oz (45 g) Styrian Goldings Hop

Pellets, 4.6% AA, 60 min0.5 oz (14 g) Saaz Hop Pellets, 3.0%

AA, 20 minYeast: See text for a selection of

Saison yeasts to choose from.

Original Gravity: 1.081SRM: 15IBU: 2670% efficiency90 minute boil

3 8 ZYMURGY May/June 2008 www.beertown.org

DirectionsMash in at 152° F (67° C) (1.2 quarts/lb

strike water) and hold for 60 minutes. Boil for90 minutes adding hops as directed in therecipe.Add sugar with 5 minutes remaining inthe boil.

ExtractVersion

11.5 lb (5.21 kg) Light Liquid MaltExtract

0.50 lb (0.22 kg) Biscuit Malt0.33 lb (150 g) Crystal 75L1.00 lb (0.45 kg) Dark English Brown

Sugar1.6 oz (45 g) Styrian Goldings Hop

Pellets, 4.6% AA, 60 minutes0.5 oz (14 g) Saaz Hop Pellets, 3.0%

AA, 20 minutesYeast: See text for a selection of



150° F (66° C) for 30 minutes, then rinse with0.5 gallons (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil. Boil for atotal of 60 minutes.Add hops as indicated inthe recipe.When 5 minutes remain in the boil,remove from burner and add the sugar andremaining malt extract then return to boil forlast 5 minutes. Strain into fermenter withenough cold water to make 5.5 gallons (20.8L).

SaisonAutomné PotironAdd to the mash 1 29-oz (0.85 L) can of

prepared unspiced pumpkin or oven roast(350° F/177° C) enough sweet pumpkin meatto yield 1.8 lb (0.81 kg) of flesh. Reduce thebittering charge to 1 oz (28 g) of StyrianGoldings at 60 minutes.

Saison d’HiverIngredientsfor 5.5 U.S. gallons (20.8 L)

11.5 lb (5.21 kg) Belgian Pilsner Malt0.60 lb (0.27 kg) Crystal 120L1.0 lb (0.45 kg) Munich Malt0.4 lb (0.18 kg) Vienna Malt0.4 lb (0.18 kg)Wheat Malt0.25 lb (0.11 kg) Carafa Malt0.50 lb (0.22 kg) Turbinado Sugar0.75 lb (0.34 kg) Dark Candi Sugar1.4 oz (40 g) Styrian Goldings Hop


AA, 20 minutes1 vanilla bean, split and scraped

(secondary)1 cinnamon stick (secondary)Yeast: See text for a selection of


Original Gravity: 1.080SRM: 29IBUs: 3270% efficiency90 minute boil

DirectionsMash in at 149° F (65° C) (1.25 quarts/lb

strike water) and hold 60 minutes. Boil 90minutes adding hops as indicated in recipe.Add turbinado and candi sugar for last 5 min-utes of the boil. Add vanilla bean and cinna-mon stick to the secondary and age onemonth.

ExtractVersion

9.5 lb (4.31 kg) Light Liquid MaltExtract

0.60 lb (0.27 kg) Crystal 120L0.50 lb (0.22 kg) CaraMunich Malt0.25 lb (0.11 kg) Carafa Malt0.50 lb (0.22 kg) Turbinado Sugar0.75 lb (0.34 kg) Dark Candi Sugar1.4 oz (40 g) Styrian Goldings Hop


AA, 20 minutes1 vanilla bean, split and scraped

(secondary)1 cinnamon stick (secondary)Yeast: See text for a selection of



150° F (66° C) for 30 minutes, then rinse with0.5 gallons (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil. Boil for atotal of 60 minutes.Add hops as indicated inthe recipe.When 5 minutes remain in the boil,remove from burner and add the sugar andremaining malt extract, then return to boil forlast 5 minutes. Strain into fermenter withenough cold water to make 5.5 gallons (20.8L).Add vanilla bean and cinnamon stick to thesecondary and age one month.


Saison d’HiverInfernalIngredientsfor 5.5 U.S. gallons (20.8 L)

23.5 lb (10.66 kg) Belgian Pilsner Malt1.5 lb (0.68 kg) Munich Malt1.5 lb (0.68 kg) Special B Malt1.0 lb (0.45 kg) Vienna Malt1.0 lb (0.45 kg)Wheat Malt0.5 lb (0.22 kg) Carafa Malt1.0 lb (0.45 kg) Dark Candi Sugar2.5 oz (71 g) Styrian Goldings Hop

Pellets, 4% AA, 60 minutes1.0 oz (28 g) Saaz Hops Pellets, 4% AA,

20 minutes1 vanilla bean (split and scraped),

0 minutes1 cinnamon stick, 0 minutesYeast: See text for a selection of


Mash (Schedule based on notesfrom Brasserie à Vapeur)

Protein Rest 122° F (50° C)12 minutes(1 quart per pound)

Low Rest 131° F (55° C) 15 minutesBeta Rest 142° F (60° C) 30 minutesAlpha Rest 154° F (68° C) 30 minutes

Original Gravity: 1.130Final Gravity: 1.016SRM: 34.4IBU: 2990 minute boil

DirectionsBoil 90 minutes adding hops as indicated in

recipe. Add candi sugar for last 5 minutes ofthe boil.Add vanilla bean and cinnamon stickat knockout.

ExtractVersion

13.25 lb (6.01 kg) Extra Light Dry MaltExtract

1.5 lb (0.68 kg) Special B Malt0.5 lb (0.22 kg) CaraMunich Malt0.5 lb (0.22 kg) Carafa Malt1.0 lb (0.45 kg) Dark Candi Sugar2.5 oz (71 g) Styrian Goldings Hop

Pellets, 4% AA, 60 minutes1.0 oz (28 g) Saaz Hops Pellets, 4% AA,

20 minutes

1 vanilla bean (split and scraped),0 minutes

1 cinnamon stick, 0 minutesYeast: See text for a selection of



150° F (66° C) for 30 minutes, then rinse with0.5 gallons (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil. Boil for atotal of 60 minutes.Add hops as indicated inthe recipe.When 5 minutes remain in the boil,remove from burner and add the sugar andremaining malt extract then return to boil forlast 5 minutes.Add the vanilla bean and cinna-mon stick when you turn off the burner andlet steep for 15 minutes before straining intofermenter with enough cold water to make5.5 gallons (20.8 L).

Dave’s Original Saison(courtesy Dave Logsdon ofWyeast Laboratories, Inc.)

Ingredientsfor 5 U.S. gallons (18.9 L)

15.0 lb (6.80 kg) Belgian Pilsner Malt0.25 lb (0.11 kg) Acidulated Malt0.25 lb (0.11 kg) German Crystal Malt

(25L)3.0 oz (85 g) Belgian Biscuit Malt3.0 oz (85 g) Belgian Aromatic Malt1.0 oz (28 g) East Kent Goldings, % AA,

60 minutes0.5 oz (14 g) Hallertau Hersbrucker,

%AA, 60 minutes0.5 oz (14 g) East Kent Goldings, % AA,

15 minutes0.25 oz (7 g) Belgian Sweet Orange

Peel, 15 minutes0.5 tsp (14 g) Crushed Coriander, 15

minutes0.25 tsp Grains of Paradise, 15 minutes0.25 oz (7 g) Belgian Sweet Orange

Peel, 2 minutesYeast: See text for a selection of


Original Gravity: 1.070-1.075IBU: 30

DirectionsMash in at 155° F (68° C) and hold 20-30

minutes. Sparge with 175° F (79° C) water.

Boil for 75 minutes. Add hops and spices asindicated in recipe.

ExtractVersion


0.25 lb (0.11 kg) German Crystal Malt(25L)

3.0 oz (85 g) Belgian Biscuit Malt3.0 oz (85 g) Belgian Aromatic Malt1.0 oz (28 g) East Kent Goldings, 4.75%

AA, 60 minutes0.5 oz (14 g) Hallertau Hersbrucker,

4.75%AA, 60 minutes0.5 oz (14 g) East Kent Goldings, 4.75%

AA, 15 minutes0.25 oz (7 g) Belgian Sweet Orange

Peel, 15 minutes0.5 tsp Crushed Coriander, 15 minutes0.25 tsp Grains of Paradise, 15 minutes0.25 oz (7 g) Belgian Sweet Orange

Peel, 2 minutesYeast: See text for a selection of

SaisonYeasts to choose from.


150° F (66° C) for 30 minutes, then rinse with0.5 gallons (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil. Boil for atotal of 60 minutes. Add hops and spices asindicated in the recipe. When 5 minutesremain in the boil, remove from burner andadd the remaining malt extract then return toboil for last 5 minutes. Strain into fermenterwith enough cold water to make 5 gallons(18.9 L).

Springtime inAmarilloIngredientsfor 5.5 U.S. gallons (20.8 L)

7.0 lb (3.17 kg) Belgian Pilsner Malt4.0 lb (1.81 kg) GermanWheat Malt0.5 lb (0.22 kg) Aromatic Malt0.5 lb (0.22 kg) Turbinado Sugar1.25 oz (35 g) Amarillo Pellet Hops,

8.4% AA, 60 minutes0.50 oz (14 g) Amarillo Pellet Hops,


8.4% AA, 0 minutes

40 ZYMURGY May/June 2008 www.beertown.org


Original Gravity: 1.062SRM: 8IBU: 46

DirectionsMash at 153° F (67° C) (1.2 qt/lb strike

water) for 60 minutes. Boil 60 minutes addinghops as indicated in recipe. Add turbinadosugar for last 5 minutes of the boil.

ExtractVersion



0.5 lb (0.22 kg) Aromatic Malt0.5 lb (0.22 kg) Turbinado Sugar1.25 oz (35 g) Amarillo Pellet Hops,



8.4% AA, 0 minutesYeast: See text for a selection of



150° F (66° C) for 30 minutes, then rinse with0.5 gallons (1.9 L) of hot water. Stir in half ofthe malt extract and bring to a boil. Boil for atotal of 60 minutes.Add hops as indicated inthe recipe.When 5 minutes remain in the boil,remove from burner and add the turbinadosugar and remaining malt extract then returnto boil for last 5 minutes. Strain into fer-menter with enough cold water to make 5.5gallons (20.8 L).

Brut d’HoubloneeIngredientsfor 5.5 U.S. gallons (20.8 L)

13.75 lb (6.23 kg) Belgian Pilsner Malt0.67 lb (0.30 kg) FlakedWheat0.5 lb (0.22 kg)Wheat Malt0.25 lb (0.11 kg) Munich Malt1.75 lb (0.79 kg) Cane Sugar0.60 oz (17 g) Magnum Pellet Hops,

14.0% AA, 60 minutes

1.25 oz (35 g) Styrian Goldings PelletHops, 5.25% AA, 30 minutes



0.50 oz (14 g) Czech Saaz Pellet Hops,3.50% AA, 0 minutes


Original Gravity: 1.091SRM: 4.7IBUs: 46

DirectionsMash at 148° F (64° C) (1.3 qt/lb strike

water) for 60 minutes. Boil 60 minutes addinghops as indicated in recipe. Stir in cane sugarfor last 5 minutes of the boil.

ExtractVersion



1.75 lb (0.79 kg) Cane Sugar0.60 oz (17 g) Magnum Pellet Hops,

14.0% AA, 60 minutes1.25 oz (35 g) Styrian Goldings Pellet

Hops, 5.25% AA, 30 minutes1.00 oz (28 g) Styrian Goldings Pellet

Hops, 5.25% AA, 15 minutes0.50 oz (14 g) Styrian Goldings Pellet

Hops, 5.25% AA, 0 minutes0.50 oz (14 g) Czech Saaz Pellet Hops,

3.50% AA, 0 minutesYeast: See text for a selection of


DirectionsStir half of the malt extract into 2.5 gallons

(9.5 L) of water and bring to a boil. Boil for atotal of 60 minutes.Add hops as indicated inthe recipe. When 5 minutes remain in theboil, remove from burner and add the canesugar and remaining malt extract then returnto boil for last 5 minutes. Strain into fer-menter with enough cold water to make 5.5gallons (20.8 L).


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