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Saison LaCharite

Saison LaCharite

Saison • All Grain • 12.75 gal

emaineiacman

This Saison won runner up Best of Show at the 2008 Boston Homebrew Competition. I have been brewing for 25 years and am a professional brewer. You are sure to enjoy this wonderful beer. Cheers.

March 5, 2011 am 12:59am

5.0/5.0 3 ratings

Ingredients (All Grain, 12.75 gal)

  • 20.5 lbs Pilsner Malt; Rahr

    Pilsner Malt; Rahr

    A principal ingredient of cask ales using heritage barleys.

  • 1.75 lbs Munich TYPE I; Weyermann®

    Munich TYPE I; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout

  • 1.75 lbs Torrified Wheat; Gilbertson & Page

    Torrified Wheat; Gilbertson & Page

    A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will require milling.

  • 3.0 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 4.0 oz Hallertauer Mittelfrüher - 3.0 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • .75 oz Czech Saaz - 3.2 AA% pellets; boiled 60 min

    Czech Saaz

    Very mild. 'Noble'.

  • .75 oz Styrian Goldings - 7.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 1.5 oz East Kent Goldings - 5.0 AA% pellets; boiled 1 min

    East Kent Goldings

    Mild, slightly flowery.

  • 2 ea Orange zest - Zest 2 oranges, add 5 minutes before end of boil (omitted from calculations)

    Orange zest

    Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.

  • 2 ea Lemon zest - Zest 2 lemons, add 5 minutes before end of boil (omitted from calculations)

    Lemon zest

    Has a slight sweet odor and a subtle mild sweetness. One medium lemon has about 3 tablespoons of grated peel.

  • 2 ea Whirlfloc Tablets (Irish moss) - Crush tablets, add 15 minutes before end of boil (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • 1/2 tsp Wyeast Nutrient - Hydrate, add 15 minutes before end of boil (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • 1/2 tsp Grains of Paradise - Crushed, added at 5 minutes before end of boil (omitted from calculations)

    Grains of Paradise

    Pungent peppery flavor.

  • Wyeast 3724 Belgian Saison™

    Wyeast 3724 Belgian Saison™

    Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic.

Notes

Prepare 1 liter of yeast starter, using a stir plate if possible. Mash at 150 degrees. Soft water is best. Boil 15 minutes before adding hops. Add 1/2 tsp crushed Grains of Paradise, zests and sugar to boil 5 minutes before end. Add EKG hops after stopping boil. Chill to 72 degrees. Aerate! Pitch. Once fermentation has started, apply heat (using a heating pad or blanket) 5 degrees per day until it reaches 90 degrees. Ferment for 2 weeks or until terminal. Allow to come to room temp. Condition 2 more weeks on yeast. Cork and cage with champagne yeast and priming sugar. Bottle condition warm for at least 2 weeks. Cheers.

Style (BJCP)

Category: 16 - Belgian and French Ale

Subcategory: C - Saison

Range for this Style
Original Gravity: 1.070 1.048 - 1.065
Terminal Gravity: 1.011 1.002 - 1.012
Color: 4.2 SRM 5 - 14
Alcohol: 7.8% ABV 5% - 7%
Bitterness: 23.9 IBU 20 - 35

Discussion

yorkiejohn

Typo

2011-05-27 9:59am

Never mind, didn't read batch size. D'oh!

FatDogHead

Very recommended

2012-02-14 7:17am

This is a beer i'll defiantly be doing again! I made a double batch, one with wyeast farmhouse and the other with the recipe recommended the farmhouse was kegged and belgian saison bottled as per recipe. I think people who appreciate good beer will love this one. I get Port taste with a dry finish with the Farmhouse yeast and very dangerously drinkable being 8% AVB. Cheers

mikfir

The best Saison I've ever brewed

2012-02-20 1:55pm

Thanks to the brewer who posted this recipe.

spothier

Best beer I've ever brewed

2013-10-11 5:11pm

I copied your recipe with a few changes for what I had on hand. This is the best beer I've ever made. Brewed another batch today. Thanks for sharing

spothier

Best in Show

2014-03-03 10:02am

I made it into the best of show in my brew club with this recipe. I've made this three times and like the Wyeast 3711 yeast version the best.

mikfir

BOS

2014-03-05 10:13am

Glad you liked it and change of yeast is noted

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