# Saison

This recipe is for brewing a Saison, also known as a French farmhouse ale.

- Total time: 14 min
- Cuisine: Thai
- Category: Drink
- Language: en

## Ingredients

- 1.5 lb Belgian Pilsner
- 12 oz German wheat
- 12 oz aromatic wheat
- 8 oz special roast
- 4 oz caramunich malt
- 5 lb Pilsen light liquid malt extract
- 0.5 oz Sorachi hops
- 3 grams grains of paradise
- 10 grams coriander
- 65 grams galangal
- 1 oz Styrian Goldings hops
- 4 tabs priming sugar

## Instructions

1. Fill the grain sack with all the cracked grains: 1.5 lbs of Belgian Pilsner, 12 oz of German wheat, 12 oz of aromatic wheat, 8 oz of special roast, and 4 oz of caramunich malt.
2. Tie off your sack and drop it into 3 gallons of water heated to 160°F. Make sure to dunk it in and out to make sure it's hydrated, and let it steep for one hour, maintaining that temperature.
3. Once steeped, lift your sack out of the water and do not squeeze it. Instead, use 4 cups of hot water to strain the liquid through the bag until it stops dripping. Discard the grains.
4. Bring the liquid to a boil. Add 5 lbs of Pilsen light liquid malt extract.
5. Once boiling, set your timer for one hour. Add 0.5 oz of Sorachi hops.
6. At the 20-minute mark, add a cheesecloth bag with 3 grams of grains of paradise, 10 grams of coriander, and 65 grams of peeled sliced fresh galangal (or ginger).
7. At the 10-minute mark, add 1 oz of Styrian Goldings hops and finish out the boil.
8. Let the wort cool down to 80°F using an ice bath.
9. Once the wort reaches 80°F, funnel it into your sanitized carboy using a sanitized funnel. Top it off with filtered water to reach the 5-gallon mark.
10. Sanitize the yeast bag and a pair of scissors. Cut open a little end of the bag and pitch the yeast directly into your beer.
11. Add your prepared airlock and its stopper, making sure that it's fully locked down on your carboy. Let it ferment at room temperature in a dark area with no sunlight for 14 days.
12. Once the 14 days are up, it's time to bottle. Make sure to sanitize your bottles, bottle caps, and bottle capper.
13. Prime all your bottles with priming sugar (4-5 tabs per bottle).
14. Carefully pump your beer through the siphon and press down on the bottom of a beer bottle to start filling. Gravity should sort of do the rest.
15. Fill your bottles all the way up to the top, and pull your siphon out. Cap your bottles using a bottle capper.
16. Place the bottles back in a dark place in a box in case one explodes, and let them bottle condition at room temperature for three weeks.
17. After three weeks, place the bottles in your fridge and let them get nice and cold for at least 24 hours.

## Equipment

- 6.5 gallon carboy
- airlock
- stopper
- pot
- muslin grain sack
- racking cane
- bottle filler
- autosiphon
- bottle capper

## Source

- Original video: https://m.youtube.com/watch?v=AVV3UJCFnA4&pp=ygUMYmVlciByZWNpcGVz
- Recipe page: https://www.cliprecipe.com/recipe/8259230c-630d-4cb1-aad2-3474ecb98d57
- Extracted: 2025-01-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt