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Extract Saison

A delightful and refreshing beer with a perfect balance of fruity and spicy flavors, ideal for warm weather.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 day 20 hours 40 minutes
Servings: 5 gallons
Course: Beverage
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6.6 lbs Light liquid malt extract
  • 1 lb Munich malt
  • 0.5 lb Caramel malt 10L
  • 1 oz Saaz hops bittering
  • 1 oz Styrian Goldings hops flavor
  • 1 packet Belgian Saison yeast
  • 3/4 cup Priming sugar for bottling

Equipment

  • Brew kettle (at least 5 gallons)
  • Fermentation vessel with airlock
  • Sanitizer
  • Hydrometer
  • Bottling bucket
  • Bottles and caps
  • Stirring spoon
  • Thermometer

Method
 

  1. Sanitize all your equipment.
  2. In your brew kettle, heat around 3 gallons of water to about 160°F.
  3. Add the Munich and Caramel malts to a grain bag, submerge it in the hot water, and steep for 30 minutes.
  4. Remove the grain bag and allow it to drain into the kettle. Discard the grains.
  5. Turn up the heat and bring the water to a boil, then stir in the liquid malt extract.
  6. Add the Saaz hops and boil for 60 minutes.
  7. Once the boil is complete, cool the wort quickly using an immersion chiller or an ice bath.
  8. Transfer the cooled wort to your fermentation vessel and add the yeast.
  9. Seal the fermentation vessel and let it ferment in a cool, dark space for about two weeks.

Notes

Store your bottled saison in the refrigerator after carbonation for freshness. Consume within six months for the best flavor.