Saison Recipe

One day before brew day, make a starter with your yeast. Bring fermentables and water to make five gallons to a boil on high heat. Once a rolling boil is achieved, start a timer for 90 minutes. Add the first hops dose with 60 minutes left. At the end of 90 minutes, remove from heat and immediately add remaining hops and spices. Add clean cool water to make 5.5 gallons. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil. Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 68°F if not already there. Also cool the yeast starter to 68°F. Once the wort reaches 68°F, aerate the wort and pitch the yeast. Ferment for 7 to 10 days. Let the beer temperature rise to 80°F as it ferments. If it does not fully attenuate you can add a package of dried champagne yeast to finish the job. It should dry out to a final gravity of about 1.008 to 1.010 before bottling. Bottle or keg the beer, carbonating to 3 to 3.5 volumes.