The saison is the beer of leftovers – throw in anything you can find in the larder. The base is a pale Belgian beer, normally flavoured with coriander (cilantro), chilli, raspberry or other herbs, berries and fruits. This recipe provides a drinkable beer a high degree of guzzlability. It is refreshing, with a hint of pepper and an aroma of coriander.
Bitterness: Very low
Goes with: When you need something refreshing
Alcohol content: 5.5%
- 200 ml (7 fl oz/scant 1 cup) wheat malt
- 200 ml (7 fl oz/scant 1 cup) CaraAmber
- 500 g (1 lb 2 oz) spraymalt
- 4 tablespoons Citra
- 1/2 packet of Lallemand Belle Saison
- 1 bunch of coriander (cilantro), rinsed and chopped
- 100 ml (3-1/2fl oz/scant 1/2 cup) water
- 2 tablespoons caster (superfine) sugar
Day 1 – Mash, separate and boil
Heat 1.7 litres (4 pints) of water to 68ºC (154ºF). Stir in the wheat malt and CaraAmber. Take the saucepan off the heat, put the lid on and leave to stand for about 15 minutes. Separate out the malt (see Basic Method).
Add cold water to bring the total volume of liquid in the pan to 4.5 litres (10 pints). Set over the highest heat and add the spraymalt. Stir until all the lumps are gone. Boil for 25 minutes, then carefully stir in the hops. Continue to boil for a further 5 minutes, then leave to cool in the saucepan.
Once the wort has cooled to 20ºC (68ºF), transfer it to the fermentation vessel using a disinfected strainer and funnel. Add the yeast to the vessel and shake. Attach the fermentation lock to the silicone stopper, fill the airlock and push the stopper into the vessel. The yeast temperature should be 18–30ºC (64–86ºF). This beer benefits from being fermented warm to increase the pepperiness. One tip is to position the fermentation vessel near to a radiator (but it mustn’t get warmer than 30ºC/86ºF).
Day 11 – Flavoring
Disinfect your hands, gently remove the silicone stopper and add the coriander to the vessel. Replace the stopper.
Day 14 – Bottling
Prepare a primer and follow the bottling instructions (see Basic Method). The beer will be ready to drink after another 14 days.
More from Kitchen Brewing
- Making Your Own Beer Recipes
- Break Beer Session IPA Recipe
- What's Kitchen Brewing?
- Basic Method of Kitchen Brewing
Excerpt from Kitchen Brewing by Jakob Nielsen and Mikael Zetterberg, published by Hardie Grant Books © 2017 by Jakob Nielsen and Mikael Zetterberg. All rights reserved.