Xalapa Saison

Based on the mild jalapeño saison recipe from the Brooklyn Brew Shop‘s Beer Making Book, this saison is a perfect balance of malt and spice.

 

 

 

 

Recipe Details

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 %

Fermentables

Name Amount
Pilsner (2 Row) Bel 11 lbs
Caramel/Crystal Malt - 20L 1 lbs

Hops

Name Amount Time Use Form Alpha %
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

Yeast

Name Lab Attenuation Temperature
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.