Saison Extract Beer Recipe Kit
A pre-modern Belgian style that was made in farmhouse breweries during spring. Saisons are brewed hoppy and fairly strong in order to keep through the summer, but these beers are fantastic all year long. A terrifically complex beer arising from the interaction of simple ingredients. Hops give a bracing bitterness and floral overtones, with striking spicy, peppery and earthy tartness from unique yeast. Serve in a wide-mouthed glass at cellar temperature to appreciate this beer full range of aromas and flavors.
Due to the high starting gravity of this kit, we recommend pitching multiple packs of yeast or preparing a yeast starter for best results.
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|Total Time to Make||2 months|
|Beer Style||Trappist/Belgian Ale|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
Mine turned out very brown like a dubbel, though I did add 8oz. of brown sugar. Maybe my boil was too vigorous or the brown sugar added more flavor and color than I thought it would- dark sugar flavors were prominent despite 1.006 FG. SafAle BE-134 dry yeast @ ~82F was truly Belgian-y and wonderfully fruity. Could have been more phenolic for my taste.
If I were to make this again, I would try 1. a shorter boil, 2. no sugar, 3. Wyeast 3711 or 3724.
Just what I was hoping it would be. Still needs to age in the basement for another month before bottling. Smells and tastes delicious from the fermenter, fruity and spicy. Should be even better by bottling time. I used Safale BE-134 along with some bottle dregs from a saison with brett.
Just transferred to the secondary after two weeks in fermentation. Great aroma and flavors, floral, spicy, a little fruity. I used Safale BE-134 yeast. I followed suggestions I read from various comments on how to push the yeast for maximum Saison flavors. I started at 72 degrees, ended at 80. Looking forward to the finish, this looks to become a household favorite.
Fast delivery. Friendly sales staff. Recipe instructions could be a little better.
So far the beer tastes good out of the fermenter and has a great peppery/spiced saison character. Fermentation with the Wyeast 3724 strain stuck around 1.030 and I came to find out that I should have been fermenting around 90 degrees F instead of the 70-75 or so range that the kit advises. The Wyeast website even says this yeast will get stuck halfway through fermentation if not kept at 90F. This is partially on me for not researching this yeast before pitching but I do think the kit instructions could be updated to reflect this if you use the 3724 strain. I'm leaving it in the primary and have the temp cranked up to 90 to see if it will fully attenuate. I may pitch a second strain if it's not moving in the next few days.