Belgian Strong Saison

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Belgian Strong Saison

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Beer Style: American Pale Ale, Belgain Pale Ale, Belgain Pale Strong Ale, Classic English Pale Ale 
Recipe Type: extract
Yield: 5 gallons

Description:

Belgain saison made with tapioca, sorghum, beet and candi sugars

Ingredients:

  • 4 lbs Tapioca Syrup (prior to boil)
  • 2 lbs Sorghum Syrup (prior to boil)
  • 0.5 lb Beet Sugar (prior to boil)
  • 0.5 Candi Sugar (prior to boil)
  • 1 oz Styrian Goldings Hops (60 min)
  • 2 oz Saaz Hops (60 min)
  • 8g Coriander (10 min)
  • 3g Fresh Ginger (10 min)
  • 2.5g Seeds of Paradise (10 min)
  • 1 pkg Yeast - Recipe used Wyeast Belgian Saison Yeast which is not completely gluten free; may also use T-58 or S-33

Additional Instructions

Primary Ferment: 14 days at 80 - 90 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
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Procedure:

Bring waterto boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Source:
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