|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|5 gal||60 min||30.9 IBUs||5.8 SRM||1.063 SG||1.010 SG||6.9 %|
|Pilsner (2 Row) Bel||11 lbs|
|Caramel/Crystal Malt - 20L||1 lbs|
|Perle||1 oz||60 min||Boil||Pellet||8|
|Select Spalt||0.4 oz||30 min||Boil||Pellet||4.8|
|Select Spalt||0.4 oz||5 min||Boil||Pellet||4.8|
|Belgian Saison (3724)||Wyeast Labs||78%||70°F - 95°F|
Important Brewing notes:
- Make sure you wash and lightly scrub the peppers, to get any wax or other garbage off of them. Organic peppers, or peppers from your own garden are preferred.
- If you let a few seeds get into your boil, it’s not the end of the world.
- When we make this at Devil’s Gate, we leave about one pepper’s worth of diced pepper flesh in primary for extra flavour.
- If you want to get more spice, you can add one of the peppers at 20, though you’ll lose some of the flavour.
- Primary fermentation should start around 70 degrees, and rapidly rise to approximately 85 over the course of fermentation.
- Once primary fermentation has stopped (about 5 or 6 days), leave your beer alone for 2 weeks to let the yeast clean up the yucky stuff.
- This beer will be ready in 2 weeks after bottling or kegging, and it will be freaking awesome in 3 weeks.
- If you bottle, use one cup of agave nectar instead of corn sugar. If you keg, reduce that to 1/3 of a cup and carbonate to 3 volumes.